Tomato Chutney

5 from 2 votes

Easy Tomato Chutney is so flavorful, that you will want to add it to all your savory dishes. This antioxidant-rich recipe is versatile, using easy-to-find ingredients.

Prep Time5

Cook Time12

Total Time17

Course: Condiment

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 57kcal

Author: Nisha Melvani

Ingredients

2 teaspoons olive oil (optional but recommended)
1 teaspoon mustard seeds
1 teaspoon cumin seeds (optional)
2 small green chili peppers minced (serrano or jalapeño)
3 cloves garlic minced
¾ inch fresh ginger minced
1.3 pounds tomatoes chopped (about 5 medium)
¾ teaspoon turmeric
½ teaspoon red chili powder or cayenne (optional)
¼ teaspoon black pepper
2 teaspoons lemon juice plus more to taste
Maple syrup or agave to taste
Salt to taste

Instructions

Toast the seeds: Heat 2 teaspoons oil in a medium skillet over medium heat. Cook the mustard seeds for about 30 seconds, or until they start to pop. Add the cumin seeds and cook for about another 30 seconds. (Add more oil as needed.)
Cook the aromatics: Add the green chili peppers, garlic, and ginger. Cook over medium-high heat for about 1 minute, or until fragrant.
Add the tomatoes. (Add the asafoetida and curry leaves too, if using.) Cover, and cook over low heat for about 10 minutes, or until the tomatoes are tender.
Mash the tomatoes with the back of a spoon until the desired consistency.
Add seasonings: Remove from the heat and add the turmeric, red chili powder (if using), and black pepper. Mix well. Add lemon juice, maple syrup, and salt to taste.

Notes

Mustard seeds - omit these as needed, or add ½ teaspoon of mustard powder with the tomatoes instead

Cumin seeds - omit these as needed, or add ½ teaspoon of ground cumin with the tomatoes instead

Additional seasonings - add ¼ teaspoon asafoetida and 8 to 10 dried curry leaves with the tomatoes for a flavor boost

For oil-free, toast the mustard and cumin seeds without oil. Add broth or water with the aromatics.

Nutrition