In this blog post, we’ll explore everything there is to know about tomato chutney. Read on to learn about

– What is Tomato Chutney?
– The History and Origins of Tomato Chutney
– Key Ingredients and Flavor Profiles
– Different Types and Varieties to Try
– How to Make Your Own Homemade Tomato Chutney
– Storage Tips to Keep it Fresh
– Serving Ideas and Recipe Inspiration

Whether you’re new to Indian food or a seasoned chutney connoisseur, get ready to take your appreciation of this sweet and tangy condiment to exciting new heights!

What is Tomato Chutney?

Tomato chutney is a chunky, thick mixture made by cooking ripe tomatoes with Indian spices and other flavorful ingredients. It has a sweet yet tart taste, adding a tangy punch and pleasant crunch to dishes.

Unlike smooth tomato purees, tomato chutney contains chunks or pieces of tomato. The tomatoes are simmered until softened but still retain their shape and texture. Onions, garlic, ginger, herbs, spices, sugar or jaggery, and vinegar are also typical ingredients.

Tomato chutney can range from mild to very spicy depending on the type and quantity of spices used. But no matter how much heat it packs, this chutney always balances its spiciness with sweet and sour notes.

The History and Origins of Tomato Chutney

While many people associate chutneys as originating in India, tomato chutney has an especially international backstory. Tomatoes themselves arrived in Asia in the 16th century after being brought over from the Americas.

As tomatoes slowly gained popularity in India, creative cooks realized they could apply traditional chutney preparation techniques to this bold new ingredient. Over time, tomato chutney became a beloved condiment, particularly in southern Indian cuisine.

Today tomato chutney remains a staple side across India. It brings its signature sweet, sour, and spicy punch to diverse breakfasts, lunches, and dinners. It’s hard to imagine Indian food without this tangy and addictive tomato delight!

Key Ingredients and Flavor Profiles

The specific ingredients in tomato chutney can vary, but here are some of the most important elements

Tomatoes: The star of the show! Ripe, red tomatoes provide sweetness along with their iconic tomato flavor.
Spices: Onions, garlic, ginger, cumin, cinnamon, cloves, chili powder, cayenne pepper, black pepper, and curry leaves. This spice mix adds layers of heat and aroma.
Sugar/Jaggery: Brown sugar, palm sugar, or jaggery is added to balance out the tartness from the tomatoes and vinegar.
Vinegar: White wine vinegar, rice vinegar or apple cider vinegar contributes a bright sourness.
Herbs: Fresh mint, cilantro and thyme boost the flavor profile with green, herbal notes.
Salt: A touch of salt balances and blends all the contrasting sweet, sour and spicy edges.

With so many components working together in harmony, it’s no wonder tomato chutney is so addictively delicious!

Different Types and Varieties to Try

There’s a whole world of tomato chutneys out there! Here are a few noteworthy varieties you should add to your tasting list

Andhra Tomato Chutney: Hailing from Andhra Pradesh, this version is packed with hot green chilies and ps pronounced spice kick.
Maharashtrian Tomato Onion Chutney: A sweet-tart chutney with tomatoes and onions as the base ingredients.
Punjabi Style Tomato Chutney: This North Indian rendition features raisins and almonds for added texture and flavor.
Mint Tomato Chutney: Mint gives this chutney a cooling herbal vibe that perfectly offsets the spicy chilies.
Tamarind Tomato Chutney: Made with sour and sweet tamarind pulp for extra tangy taste.

Of course, those are just the tip of the iceberg. Part of the fun is experimenting with different regional tomato chutney styles!

How to Make Your Own Homemade Tomato Chutney

Ready to channel your inner chef and whip up your own homemade tomato chutney? Follow these simple steps for success:

Ingredients

– 2 lbs ripe tomatoes
– 1 small red onion, diced
– 3 cloves garlic, minced
– 1-inch ginger, grated
– 1 green chili, sliced
– 1 teaspoon cumin seeds
– 1 teaspoon mustard seeds
– 1 cup white vinegar
– 1⁄2 cup brown sugar
– Small bunch fresh cilantro
– Salt to taste

Directions

1. Blanch the tomatoes by scoring an X on the bottom and plunging them into boiling water for 1 minute. Transfer to an ice bath. Peel off and discard skins. Chop tomatoes into chunks.
2. Heat oil in a saucepan over medium heat. Add cumin and mustard seeds and let them pop. Next add onions, garlic, ginger and green chili. Sauté for 5 minutes.
3. Add vinegar, brown sugar, cilantro, tomatoes and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until thickened to a jam-like consistency.
4. Adjust salt, sugar and spice levels to taste. Serve hot, warm or at room temperature. Enjoy!

For even more complexity of flavor, try adding different aromatics like curry leaves, dried red chilies, cinnamon sticks or cloves while simmering the chutney. Get creative with ingredients to put your own signature twist on this tasty condiment.

Storage Tips to Keep Tomato Chutney Fresh

Like most chutneys, homemade tomato chutney lasts 1-2 weeks stored in the fridge. Here are some storage tips

– Allow chutney to cool fully before transferring to airtight containers. Getting rid of excess heat prevents spoilage.

– Glass jars or containers are best for storage. Metal can react with spices and affect flavors.

– Make sure lids fit tightly so no air can escape. Oxygen exposure causes chutney to mold quickly.

– Store containers towards the back of the fridge where temperatures are most consistent.

– If you see any mold, bubbles or froth form, discard immediately. Don’t take chances with food safety.

– For longer shelf life up to a month, sterilize jars and process sealed tomato chutney using a hot water bath canning method.

With proper storage methods, you can enjoy your homemade tomato goodness for weeks!

Serving Ideas and Recipe Inspiration

Tomato chutney is extremely versatile. Here are just some of the many ways to implement it:

– Scoop a spoonful onto curries and dals for a flavor boost
– Spread onto sandwiches and toast for a kick
– Stir into plain rice or yogurt
– Pair with fried snacks like samosas, pakoras or bhajjis
– Use as a relish alongside grilled meats
– Mix into mayo to make a spicy “fry sauce” for fries or wraps
– Top bruschetta or crostini slices for an appetizer bite
– Fold into omelets or scrambled egg breakfasts
– Mix with cream cheese or goat cheese for a unique dip

Additionally, tomato chutney features prominently in famous recipes like Chutney Cheese Toast and Tomato Chutney Rice. With creative usage, the possibilities are endless!

Bring on the Flavors with Tomato Chutney

For such a humble condiment, tomato chutney packs a serious punch when it comes to fabulous flavor. With its beguiling blend of sweet, tart and spicy tastes, this chutney can make any food burst with sensory excitement.

So expand your palate and upgrade everyday dishes with this sensational tomato treat. One spoonful and you’ll quickly become a tomato chutney convert!

The post Tomato Chutney appeared first on Gluttony Guilts.

After tasting Bueno’s food firsthand during my time in Gurgaon, I was thoroughly impressed by the brand’s thoughtful approach to nutrition without sacrificing any flavor. Read on for my complete review of this health-conscious eatery redefining food delivery for the better.

The “Feel Good” Menu Philosophy

Bueno firmly believes healthy food should leave you satisfied. That’s why “feel good food” stands as their motto for nutritious plates that surpass diet fads by simply incorporating sound nutritional principles. They build menus centering whole foods to nourish, sustain and power patrons properly.

This overriding menu philosophy results in quality ingredients like organic veggies, antibiotic-free meats, ancient grains and sprouted seeds shining as stars of the show. You taste their purpose in providing proper phytonutrients, proteins, fiber and healthy fats to operate optimally. Food equals the right fuel here to perform at your personal peak.

Executive Chef Maneet Chauhan heads the kitchen ensuring science safely backs this “food as medicine” thinking. Her expertise from Food Network fame pledges all Bueno meals properly balance macros, vitamins, minerals and more in delicious harmony. She brandishes creativity through global flavor profiles reflecting her worldly culinary journeys.

Bueno makes no claims towards miraculous rapid results, cleanses or deprivation diets. Instead the brand firmly knows proper nutrition consistently over time regulates weight, energy, cognition and overall well-being. This education-first mindset builds their one-of-a-kind menu rewarding patrons with glowing health for years to come.

Key Menu Offerings Worth Trying

I tested several stellar menu items during my time enjoying Bueno delivery that each brought their “A game”. Here were some personal standouts not to miss:

Zucchini Fusilli Pasta – Al dente fusilli pasta gets tossed with garlicky zucchini ribbons, blistered tomatoes and finishing touches of Parmesan adding savory depth and creaminess. The fresh light tomato sauce clings perfectly to each piece.

Adobo Chicken Bowl – Organic brown rice, crisp cabbage, zesty black beans and tender adobo chicken marry together wonderfully in this vibrant bowl popping with Southwest inspiration. Bursts of lime and cilantro brighten it up.

Tandoori Salmon – Delicate ginger-infused salmon gets kissed by the flames of a tandoor oven resulting in delightfully flaky, charred fish contrasting cooling mint yogurt. Fragrant whole spices and spinach balance its richness.

Dark Chocolate Bark – For those with a sweet tooth, their 72% dark chocolate bark studded with toasted almonds and sea salt provides deep cocoa decadence through quality ingredients. A couple small squares satiate big.

Every menu item focuses on showcasing premier ingredients at their peak stage of flavor and nutrition. This farm to table thinking resulted in clear cut freshness in all proteins, produce and spices. Portion sizes also felt thoughtfully modest to avoid overindulging.

Why Bueno Stands Apart From Other Delivery

So what sets Bueno apart from the endless quick-serve apps flooding metro areas worldwide? This brand refuses to cut corners on raw goods or preparation methods. Bueno starts by selecting high-grade groceries coming from reputable vendors or their proprietary farm.

Meats consistently hit premium “Grade A” marks through trusted USA providers known for ethical practices. Produce journeys max 48 hours from farm bounties to uphold integrity. Their state-of-the-art cloud kitchens then employ sous vide gear, woodfire grills, steam/convection ovens and specialty equipment turning top-notch ingredients into craveable deliverables.

This meticulous seed-to-front door process guarantees peak quality dishes properly portioned for responsible diets. Bueno goes the extra mile so customers convenient enjoy house-made flavor-packed eats personalized to nourish their lifestyle. No microwave reheat specials or doughy blandness here!

Packaging and Delivery Execution

I ordered directly from Bueno’s site for contactless delivery handled promptly in about 36 minutes. Packaging arrived thoughtfully organized in eco-friendly sugarcane pulp containers keeping hot ingredients warm and cold items chilled. Impressive insulation!

Each dish came carefully separated to maintain textures yet easy to combine. Aerating holes allowed steam to escape which kept identically crispy fries from getting soggy. Numerous cutlery, napkins and wipes also joined for a complete, no-hassle experience. Top marks for delivery engineering.

Orders start at just ₹250 making Bueno cost-comparable to frequent fast food without the regret after. Subscription packages offering generous discounts make mindful meals here more affordable long-term. Gurgaon locals gain access to reliable ready-to-enjoy nutrition through this delivery kitchen elevating food convenience.

The Verdict Is In

My time reviewing Bueno’s entire process from menu to mealtime left me thoroughly delighted. This young Gurgaon outfit goes against the grain in thinking holistically about better delivery options. Their team clearly invested thoughtful R&D into understanding human nutrition better suited for modern wellness demands.

The end result is satiating balanced plates amplifying nature’s wholesome offerings through global recipes. Portions feed rather than flood you with enhanced nutrition, not empty calories that fast food peddles. Bueno strives to make proper eating second nature again.

Gurgaon locals (and soon nationally) can feel extra good choosing meals from a forward-thinking eatery focused on obliging health through flavor. Check them out if looking to give your body the proper fuel it deserves while treating those taste buds righteously. This feel good food effortlessly becomes habit-forming. I hope this Food Delivery Outlet post helped you.

The post Food Delivery Outlet Review Bueno Gurgaon appeared first on Gluttony Guilts.

They have a unique subscription plan for everyone and you can make your own blends by chosing your favourite ingredients. They even have a questionnaire and based on your answers, they help you chose a tea type. I have never seen so much detailing in one brand and Garnet Glow deserves credits for that.

The quality of tea leaves is admirable : instead of the low grade tea dust, this brand is serving real dried leaves which swell up when added to hot water. So you need to be careful with the quantity as well – lower volume needed for just a cuppa.

Moving on to the tasting, here are the three blends I recently tasted:

Darjeeling Mist Tea: Darjeeling teas are supposed to be a bit bitter and tend to leave a dry lingering after taste when finished. But this one from Garnet Glow was a tad bit different. The typical bitterness was very subtle and the after taste was not too strong. Pair it up with a sweet snack like I did and your tea sessions will become extra special. RECOMMENDED.

Peach Black Tea: Not a real fan of black tea, but this one has awakened my interest in the black ones. The delicate tanginess and sweetness of peach combined with the bitterness of the black tea results in a blend which is aromatic and smooth for your palate.  Pair it up with a salty snack or your regular breakfast and you are good to go. HIGHLY RECOMMENDED.

Masala Green Tea: I am a regular green tea drinker and any variant in this type is always welcome. Masala version is one of my favourites and the one from Garnet Glow is so pleasantly flavourful. The presence of green cardomam, black pepper and rose petals refresh your senses and leave you with no after taste and a craving for more! HIGHLY RECOMMENDED.

F&B Product Review – powered by FBCI – Food Bloggers Council, INDIA

Check out their website: http://bit.ly/2nO1XAM

The post F&B Product Review – Garnet Glow Tea appeared first on Gluttony Guilts.

There is a saying among the foodies of Delhi that howsoever fancy dishes you might have, the tummy gets the ultimate satisfaction from a Mc Donald’s burger only. Covid induces pandemic is indeed a troubling time and specially for those of us who are away from loved ones and yearn to hug them. Keeping the…

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Since childhood, we have all been fond of the tangy waters of the gol gappas, the sweet and sour chutney of the chaat and the vegetable pakodas with the mint chutney. While travelling through the bylanes of Delhi, one can sense the aroma of the aloo chat or get a whiff of the bhalla papri. The street food has become our staple and it is difficult to imagine our life without one.

The Delhi Street Food Festival is one such platform where we can binge on a variety of street food dishes from across the country. Every state has its special street food and the varied flavours are a haven for a food explorer like me.

I shall begin writing about my recent experience at the Street Food Festival here. This was my second visit to this festival after a gap of two years. The entry ticket is very nominal and we need to buy coupons in packs of 10 for taking the food from different counters.  My mantra for such food festivals is to try food which I have not tried before. I prefer exploring different cuisines from different states at such events. Here are the dishes I savoured at this festival:

Litti Chhola: An average dish according to me because the chhola tasted raw. The gravy was thick though and was quite spicy. The litti was cooked well but it was not enough to save the dish.

Keema Parantha : A true mutton lover will definitely love this. Who thought that keema could be cooked and used as a filling for parantha? The paranthas were sizzling hot and the keema made them hotter. The keema was well cooked with the prominent flavours of black cardamom and green chilli. The aroma of black cardamom transformed this dish into a masterpiece. The paranthas were soft and thick and were delectable to eat. It can be found at Lucknow.

Litti Chicken : This time, everyone was actually dying to try this dish. It is considered a delicacy in Bihar and when you taste it, you will know why. First of all, the chicken is marinated with spices and fried for a very small amount of time. Then a thich gravy is prepared with onions, garlic, green chillis and all our North Indian spices. The gravy is sautéed for around fifteen minutes till it is cooked and then the litti pieces are added and sautéed. After some time, the previously cooked chicken pieces are added  to this mixture and cooked again. I actually watched the whole dish been made for half an hour. And this dish was worth the wait. I never ever had a better version of chicken before. The litti went well with the chicken. A must try for all the chicken lovers.

Sesame chicken : A common street food in Assam, this is one dish which is out of the world for people like me who have been born and brought on North Indian food. North Eastern food has been slowly dissolving into our food adventures (read momos) for the past ten years. But this dish is better than we all have tasted in the name of North-east. I mean, I do love momos and thukpa but sesame chicken is just too scrumptious. The sesame and chicken complement each other in this dish. The chicken is served with pulao which has peas and French beans added to it. The chicken is succulent and the gravy over it was spicy with sesame seeds adorning it.

Kakori Kebab : I have always been a big fan of kakori kebabs. This dish that I tried at the food festival was way different than what we usually have at the restaurants. The colour of the kebabs was yellow instead of the brown and no, they were not raw. They were equally good and melt in mouth. They were served with mint chutney.

Kahwa : I wonder why this particular beverage has not been included in our mainstream restaurant menus. I am not a big fan of teas and I usually go for the healthier green tea but Kahwa is my go to beverage from now on. This drink is a fusion of flavours and when I say fusion, it is an understatement. Green cardamom, saffron, cinnamon, honey, almonds and tea leaves. The tea is so refreshing that it can put your humble chai to shame. The honey and saffron in this concoction just play with your senses. And the best part is, it is light for the stomach and good for health. Kashmiri food has always been on my hit list and the kahwa made it worth all the effort.

There were many other dishes that I wanted to try at this festival but either the queue was too long or the ingredients were finished by the time we reached at the stall. Not too bad, there is always a next time.

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