This easy and flavorful Tomato Chutney is a delicious addition to any meal. Made with fresh tomatoes, onions, and a blend of aromatic spices, this chutney is perfect for serving with meats, cheeses, or sandwiches. With simple ingredients and a rich, tangy taste, it’s a must-try for anyone looking to add a homemade touch to their dishes.
Ingredients Needed:
- 1.5kg tomatoes
- 500g onions
- 1 tbsp fine salt
- 3 or 4 fat garlic cloves, crushed
- 300ml cider vinegar or white wine vinegar
- 250g golden granulated sugar
- 2 tsp cornflour (optional)
For the Spice Mix:
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp celery seeds
- 1 tsp black mustard seeds
- ¼ tsp paprika
- ½ tsp crushed black pepper
How To Make Tomato Chutney Recipe:
- Peel the Tomatoes: Cut a small cross at the bottom of each tomato. Blanch in simmering water for 1 minute, then transfer to cold water. Peel the skins off.
- Chop the Ingredients: Chop the tomatoes and onions. Place them in a large bowl, sprinkle with salt, and stir. Cover and let sit for 12–24 hours. Drain the liquid.
- Cook the Mixture: Add tomatoes, onions, garlic, and vinegar to a saucepan. Simmer for 20 minutes.
- Toast & Crush the Spices: Toast cumin, coriander, celery, and mustard seeds in a dry pan for a minute. Crush lightly.
- Add Spices: Stir the crushed spices, paprika, and black pepper into the tomato mixture. Cook for 5 minutes.
- Add Sugar & Simmer: Stir in the sugar until dissolved. Simmer for 30 minutes until most liquid evaporates.
- Thicken (Optional): Mix cornflour with a little water to make a paste. Stir into chutney and cook for 5–10 minutes until thickened.
- Jar the Chutney: Spoon into sterilized jars, pack tightly, and seal with lids.
Recipe Tips:
- Use ripe tomatoes: Choose fully ripe tomatoes for the best flavor. Overripe tomatoes can make the chutney too watery.
- Don’t skip the resting time: Letting the tomato and onion mixture sit for 12–24 hours helps develop the flavors.
- Taste as you cook: Adjust the sweetness or spice levels by adding more sugar or spices to suit your taste.
- Sterilize the jars properly: Make sure the jars are properly sterilized to keep the chutney fresh for longer.
- Let it sit for a few weeks: For the best flavor, let the chutney sit for 2–3 weeks before using it. The flavors will meld together and improve.
How To Store & Reheat Leftovers:
- Refrigerate: Cool the chutney to room temperature, then store it in an airtight container in the fridge for up to 3–4 months.
- Reheat: Heat the chutney on the stove over low heat, stirring occasionally until warmed through.
Nutrition Facts:
- Calories: 10 kcal
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 65mg
- Potassium: 130.4mg
- Total Carbohydrate: 3g
- Dietary Fiber: 0g
- Sugars: 3g
- Protein: 0g
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