Indian Tomato Chutney

Updated: Mar 16


A bowl of tomatoes

olive oil

4 x garlic cloves

2x red onion

2x tablespoon of black mustard seeds

2x tablespoons of ground cumin

1x tablespoon turmeric

1x tablespoon ground coriander

3x green chillies

2 inches of fresh grated ginger

1/4 cup of malt vinegar

1/4 cup coconut sugar



  1. Cut up tomatoes into quarters. You can leave the skin on or if you would like to take the skin off slice a cross into the bottom of each whole tomato & soak in boiling water for 10 mins. Drain and allow to cool down, remove skin with fingers.

  2. Finely chop garlic, onion, chilli and grated ginger.

  3. Place a good amount of olive oil into pan. Heat on medium and add mustard seeds, ground cumin, turmeric, coriander, chilli, onion, ginger and garlic. Stir and cook until garlic and onion soften and you can smell that warm smell of spices.

  4. Add tomatoes and cook in spices for 10 mins, bring the heat down to a simmer.

  5. Add malt vinegar and sugar. Stir and allow to cook for another 15-20 mins. Until tomatoes are soft and a chutney like texture.

  6. Allow to cool and place in jar.

  7. Keep refrigerated and use as a condiment on anything you like!

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