Tomato chutney

Tomato chutney is a type of chutney, native to the Indian subcontinent, prepared using tomatoes as the primary ingredient.[1] The tomatoes can be diced, mashed or pulped, and additional typical ingredients used include onion, garlic, ginger, sugar, salt, vinegar and spices.[1] It can be prepared using ripe red tomatoes or green tomatoes.[2][3][4] It can be eaten fresh after preparation, stored in a refrigerator, and can be bottled or canned and stored for later use.[2][5][4] Homemade tomato chutney that is canned can have an improved flavor, due to the ingredients intermingling while the product is stored.[4]

Tomato chutney
A tomato chutney made of tomatoes, chili peppers, onions and South Indian spices being cooked.
Place of originIndian subcontinent
Region or stateIndian subcontinent
Associated national cuisineIndia, Bangladesh, Pakistan
Main ingredientsIndian spices, tomato

Tamtar kasundi

Tamtar kasundi originated in Bengal region, in the eastern part of the Indian subcontinent, and is typically a spicy and savory tomato and mustard chutney.[6] It is used as a condiment and dipping sauce for foods and dishes such as paratha and naan and fried foods such as samosas and pakoras.[6] It is also used as a spread on sandwiches and grilled meats.[6]

Uses

Tomato chutney can be used to accompany myriad foods and dishes, such as kebabs, sandwiches, burgers and meat dishes.[5][7]

Commercial varieties

Tomato chutney has been a mass-produced product in the United States.[8] Gordon & Dilworth in New York produced it in the 1890s–1900s (decade), and exported some of the product.[8][9]

  • Tomato chutney prepared using coriander and garlic
  • Paneer tikka with tomato chutney
  • A homemade tomato chutney
  • Another homemade tomato chutney

See also

References
  1. Sudheer, K.P.; Indira, V. (2007). Post Harvest Technology of Horticultural Crops. Horticulture science series. New India Pub. Agency. p. 166. ISBN 978-81-89422-43-1. Retrieved October 27, 2017.
  2. Saffery, D. (2007). The Ghana Cookery Book. Jeppestown Press. p. 301. ISBN 978-0-9553936-6-2. Retrieved October 27, 2017.
  3. Alfeld, B.E.S. Pickles to Relish. Pelican Publishing Company. p. 153. ISBN 978-1-4556-1043-3. Retrieved October 27, 2017.
  4. Jeanroy, A.; Ward, K. (2009). Canning and Preserving For Dummies. --For dummies. John Wiley & Sons. p. 93. ISBN 978-0-470-50455-0. Retrieved October 27, 2017.
  5. Sodha, M. (2015). Made in India: Recipes from an Indian Family Kitchen. Flatiron Books. p. 21. ISBN 978-1-250-07102-6. Retrieved October 27, 2017.
  6. Green, A. (2015). The Magic of Spice Blends: A Guide to the Art, Science, and Lore of Combining Flavors. Quarry Books. p. 105. ISBN 978-1-63159-074-0. Retrieved October 27, 2017.
  7. The Simple Art of EatingWell. Countryman Press. 2013. p. 156. ISBN 978-1-58157-219-3. Retrieved October 27, 2017.
  8. Treasury Decisions Under the Customs, Internal Revenue, and Other Laws: Including the Decisions of the Board of General Appraisers and the Court of Customs Appeals. U.S. Government Printing Office. 1910. p. 4. Retrieved October 27, 2017.
  9. "El Paso Herald from El Paso, Texas on March 19, 1897". El Paso Herald. p. 4. Retrieved October 27, 2017.
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