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5 from 6 votes

Tomato Chutney

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: condiment
Cuisine: Indian
Servings: 8 servings
Calories: 84kcal
Author: Nancy Buchanan

Ingredients

  • 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

Instructions

  • 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. 

Notes

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. 
 

Nutrition

Calories: 84kcal | Carbohydrates: 15g | Fat: 1g | Saturated Fat: 1g | Sodium: 333mg | Potassium: 71mg | Sugar: 13g | Vitamin A: 10IU | Vitamin C: 1.5mg | Calcium: 15mg | Iron: 0.7mg