Cooking Inspiration for All... Facebooktwittergoogle_pluspinterestinstagramby feather

Tomato Chutney

November 13, 2015

  • Prep: 15 mins
  • Cook: 35 mins
  • 15 mins

    35 mins

    50 mins

  • Yields: 2 Cups


6 large ripe tomatoes, diced

2 tablespoons Mustard oil(optional) but veg oil will do

2 teaspoons black or yellow mustard seeds

1 teaspoon salt

3-4 tablespoons sugar( Brown or White/muscavado) any of these will do.

1/2 teaspoon garam masala( Fresh ground will enhance flavour)


In a heavy bottomed saucepan heat oil on medium.

Add the mustard seeds when the oil is hot enough (if using mustard oil don't over heat it)

When they start crackling and spitting, add the tomatoes. (use a lid to cover if it starts spitting )

Add the salt and sugar.

Reduce heat to low and simmer,

Keep it partially covered for 25 minutes.

Stir it every 5 minutes to ensure the chutney doesn’t stick.

Stir through the garam masala.

Cook for 2 more minutes and remove from heat.

Cool completely and store in sterilised glass jars in the fridge for a week.


0 Reviews