Sweet, sour and spicy, this Tomato Chutney is everything you love about ketchup – but better! Flavored with ginger , curry and a little chile, this tomato chutney recipe is something you’ll want to slather on everything – chicken, fish, steaks, sandwiches and vegetables! A quick saute and simmer is all it takes for this riff on an Indian classic!
One of the best things about Indian cuisine are the chutneys – and one of my all time favorites is Tomato Chutney. Chunkier than ketchup, it has a similar flavor profile – less sweet with definitely more kick, it’s absolutely delicious and the perfect partner for a range of dishes – use it for dipping fries, slathered on your burger, with cooked shrimp, or with dishes like these Eggplant Fritters !
So what exactly is a chutney?
Depending upon the chutney, it can be a condiment or a dip, like this Tomato Chutney, or served as a side dish. Native to India, the common feature of classic Indian chutneys is that they are made by grinding ingredients together. Chutneys can be made from fruits, vegetables, nuts, seeds or yogurt – the ingredients really are as varied as Indian cuisine. One thing you generally don’t find in a classic chutney though is vinegar. Virtually all of the chutneys you find in the supermarket contain vinegar, which was a British introduction – and the version most Americans are familiar with! Those chutneys, like this Tomato Chutney and Major Grey Chutney, are more like savory preserves versus the traditional indian chutney.
Although this tomato chutney isn’t a true Indian chutney, it is delicious and a condiment that you will love – even if you aren’t a huge fan of Indian cuisine!
How to make Tomato Chutney:
This tomato chutney recipe is incredibly easy to make…
Step #1: Saute the onions in vegetable oil and then add the spices and cook for a few minutes to release the flavor of the spices…
Step #2: Add the remaining ingredients and bring the mixture to a boil…
Step #3: Reduce the heat to a simmer and cook until the mixture gets thick…
Step #5: Let the mixture cool for a few minutes and then place in a food processor or blender and blitz for a minute or two until you have a slightly chunky mixture…
So simple and soooo good! If you liked this tomato chutney recipe, I’d love for you to leave a comment and rate it!
Sweet, sour and spicy, this Tomato Chutney is everything you love about ketchup - but better! Flavored with ginger , curry and a little chile, you'll want to slather this chutney on everything - chicken, fish, steaks, sandwiches and vegetables! A quick saute and simmer is all it takes for this riff on an Indian classic!
- 1 Tablespoon vegetable oil
- 1 cup finely chopped onions
- 1 - 14 oz. can diced tomatoes
- 1 cup cider vinegar
- 1/2 cup sugar
- 1 tsp. salt
- 1 tsp. curry powder
- 1 tsp. cumin
- 1 Tbsp. chili garlic sauce
- 1 tsp. grated fresh ginger
In a medium saucepan, over medium high heat, add the vegetable oil.
Add the onions and saute for 3 - 4 minutes or until the onions are soft and translucent.
Add the curry powder, cumin and ginger and saute for another 1 - 2 minutes.
Add the remaining ingredients to the pan. Increase the heat to high and bring to a boil.
Once the mixture has come to a boil, reduce the heat to low and simmer for 15 - 20 minutes until the mixture is reduced by approximately 2/3rds.
Transfer the mixture to a blender or food processor and proccess for 10 - 15 seconds or until the mixture is blended but still a bit chunky.
Transfer to a sealed container and refrigerate for up to 2 weeks.
If you prefer a less spicy chutney, reduce the chili garlic sauce by 1/2. After cooking the chutney, taste it, adding more if you like.
I used jaggery in this recipe but brown sugar works as well.