Print

Tomato Chutney Recipe

Tomato Chutney Recipe offered to Krishna in a small bowl, garnished with fresh coriander leaves.
Print Recipe

Prabhupada’s Tomato Chutney is a flavorful and tangy condiment, inspired by the principles of bhakti yoga by none-other than Srila Prabhupada himself. This rich chutney combines simple, wholesome ingredients to create a versatile addition to your meals. In the tradition of Gaudiya Vaishnavism, cooking and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.

Ingredients

Scale
  • 1 tablespoon ghee
  • 1 teaspoon mustard seeds
  • 2 dry red chilies
  • 1/2 inch sliced ginger
  • 500 grams diced tomatoes
  • 1 teaspoon salt (or to taste)
  • 3 tablespoons granulated sugar
  • 1/3 cup water

Instructions

  1. Heat Ghee:
    • In a saucepan, heat the ghee over medium heat.
  2. Add Spices:
    • Add the mustard seeds and dry red chilies. Allow them to splutter and release their aroma.
  3. Add Ginger:
    • Add the sliced ginger and sauté for a minute until fragrant.
  4. Cook Tomatoes:
    • Add the diced tomatoes to the pan and cook for a few minutes until they begin to soften.
  5. Season and Simmer:
    • Add salt, sugar, and water. Stir well to combine.
    • Bring the mixture to a simmer and cook for about 15-20 minutes, or until the tomatoes are fully cooked and the chutney has thickened to your desired consistency.
  6. Cool and Store:
    • Remove from heat and let the chutney cool. Transfer to a clean jar or container and store in the refrigerator.

Notes

  • Adjust Sweetness: Adjust the amount of sugar to suit your taste preferences.
  • Serving Tip: Serve the tomato chutney warm or at room temperature for the best flavor.
  • Storage: The chutney can be stored in an airtight container in the refrigerator for up to a week.

Nutrition

Find it online: https://harekrishnarecipes.com/recipes/side-items-condiments/tomato-chutney-recipe/