A flavorful and tangy chutney perfect for enhancing your meals.
Peel and chop the tomatoes into small cubes.
Blanch the tomatoes in boiling water for a few seconds to make peeling easier.
Finely chop the onions and place them in a bowl.
Use a sharp knife to avoid crushing the onions while chopping.
Sprinkle the chopped tomatoes and onions with salt and let them sit overnight.
This step helps draw out excess moisture from the vegetables.
The next day, transfer the tomatoes, onions, and their liquid to a saucepan.
Use a heavy-bottomed saucepan to prevent sticking.
Add the sugar and stir over low heat until dissolved.
Stir constantly to ensure the sugar doesn't burn.
Mix the curry powder, chili powder, and mustard powder with a little vinegar to form a paste.
Ensure the paste is smooth to avoid lumps in the chutney.
Add the paste and remaining vinegar to the saucepan and stir well.
Stir thoroughly to evenly distribute the spices.
Bring the mixture to a boil, then reduce the heat and simmer uncovered for 50-60 minutes until thickened.
Stir occasionally to prevent sticking and burning.
If needed, thicken the chutney with cornflour mixed with a little vinegar.
Mix the cornflour into a smooth slurry before adding to avoid lumps.
Pour the hot chutney into sterilized jars and seal immediately.
Ensure the jars are properly sterilized to extend the shelf life of the chutney.
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