Arab-style Spiced Tomato Chutney

Ingredients

In this Arab adaptation of Chapda Chutney, we have incorporated Middle Eastern spices like cumin, coriander, and paprika to give it a distinct flavor profile. The original Indian version typically includes ingredients like mustard seeds, curry leaves, and tamarind, which have been replaced to align with the Arab cuisine. We alse have the original recipe for Chapda Chutney, so you can check it out.

• 500g (1.1 lb) ripe tomatoes, diced 500g (1.1 lb) ripe tomatoes, diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 2g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   Heat olive oil in a pan over medium heat. Add the chopped onion and minced garlic. Sauté until the onion turns translucent.
2. 2.
   Add the diced tomatoes to the pan and cook for about 10 minutes, stirring occasionally, until they soften.
3. 3.
   Sprinkle ground cumin, ground coriander, paprika, salt, and black pepper over the tomatoes. Stir well to combine.
4. 4.
   Reduce the heat to low and let the chutney simmer for another 15-20 minutes, allowing the flavors to meld together.
5. 5.
   Remove the pan from heat and let the chutney cool slightly. Transfer it to a blender or food processor and blend until you achieve a smooth yet slightly chunky consistency.
6. 6.
   Return the chutney to the pan and stir in the lemon juice. Cook for an additional 2-3 minutes.
7. 7.
   Remove from heat and let the chutney cool completely. Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Tomatoes — Use ripe and juicy tomatoes for the best flavor. If they are not in season, you can use canned diced tomatoes as a substitute.

Tips & Tricks

• For a spicier kick, add a pinch of chili powder or a finely chopped chili pepper.
• Adjust the seasoning according to your taste preferences. You can add more spices or lemon juice for a tangier flavor.
• Store the chutney in an airtight container in the refrigerator for up to a week.
• Serve the chutney at room temperature for the best flavor.

Serving advice

Serve the Arab-style Spiced Tomato Chutney as a condiment alongside grilled meats, falafel, or as a dip for pita bread. It also pairs well with rice dishes or as a spread in sandwiches.

Presentation advice

Transfer the chutney to a small serving bowl and garnish it with fresh cilantro leaves. Place the bowl in the center of a platter surrounded by warm pita bread or grilled meat skewers for an appealing presentation.