Andhra-style Spicy Tomato Chutney

Ingredients

While the original salsa ranchera is known for its use of jalapenos and cilantro, this Andhra-style adaptation replaces them with fiery red chilies and tamarind. The flavors are intensified with the addition of traditional Andhra spices like mustard seeds, cumin seeds, and fenugreek seeds. The slow-cooking process gives the chutney a thicker consistency compared to the chunky texture of salsa ranchera. We alse have the original recipe for Salsa ranchera, so you can check it out.

• 500g (1.1 lb) ripe tomatoes, chopped 500g (1.1 lb) ripe tomatoes, chopped
• 6-8 dried red chilies 6-8 dried red chilies
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon oil 1 tablespoon oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon salt, or to taste 1 teaspoon salt, or to taste
• 1 tablespoon jaggery (optional, for a touch of sweetness) 1 tablespoon jaggery (optional, for a touch of sweetness)
• Fresh coriander leaves, for garnish Fresh coriander 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: 1g

Preparation

1. 1.
   Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter.
2. 2.
   Add dried red chilies and sauté for a minute until they become fragrant.
3. 3.
   Add the chopped tomatoes, turmeric powder, and salt. Mix well and cook for 10-15 minutes until the tomatoes soften and release their juices.
4. 4.
   Add tamarind paste and jaggery (if using). Cook for another 5 minutes.
5. 5.
   Remove from heat and let the mixture cool.
6. 6.
   Transfer the cooled mixture to a blender or food processor and blend until you achieve a coarse texture.
7. 7.
   Garnish with fresh coriander leaves.

Treat your ingredients with care...

• Dried red chilies — Soak the dried red chilies in warm water for 10 minutes before using to soften them and reduce their spiciness.

Tips & Tricks

• Adjust the spiciness by adding or reducing the number of dried red chilies.
• For a smoother texture, blend the chutney for a longer duration.
• Store the chutney in an airtight container in the refrigerator for up to a week.

Serving advice

Serve Andhra-style Spicy Tomato Chutney as a side dish with dosas, idlis, rice, or any South Indian meal. It also makes a delicious accompaniment to sandwiches, wraps, or as a dip for chips.

Presentation advice

Garnish the chutney with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a small bowl or as a dollop on the side of the main dish for an attractive presentation.