Homemade Tomato Chutney
Transform your meals with the bold and vibrant flavors of Homemade Tomato Chutney, a versatile condiment that strikes the perfect balance between sweet, tangy, and spicy. Made with juicy ripe tomatoes, aromatic red onion, garlic, and fresh ginger, this easy-to-follow recipe combines the richness of traditional Indian spices like mustard seeds, cumin, and red chili powder with the zing of apple cider vinegar. Slowly simmered to perfection, this chutney develops a luscious texture and deep, complex flavors that pair wonderfully with grilled meats, cheese platters, or even a simple slice of toast. Ready in under an hour, this small-batch chutney can be stored for up to two weeks, making it an ideal homemade addition to your pantry. Whether you're spicing up dinner or gifting a jar, this Tomato Chutney recipe is a must-try for food enthusiasts!
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Recipe Information
Ingredients
- 500 grams Ripe tomatoes
- 1 medium Red onion
- 2 large Garlic cloves
- 1 inch piece Fresh ginger
- 1 teaspoon Red chili powder
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 2 tablespoons Oil (preferably vegetable or mustard oil)
- 1 teaspoon Salt
- 2 tablespoons Sugar
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Cilantro leaves
Instructions
Begin by washing the tomatoes thoroughly and chopping them into small, evenly sized cubes. Set the tomatoes aside.
Peel and finely chop the onion, garlic, and ginger.
Heat the oil in a heavy-bottomed saucepan over medium heat. Add the mustard seeds and cumin seeds, and sauté for about 1 minute until they start to crackle.
Add the chopped onion to the pan and sauté for 5-6 minutes until it turns translucent.
Stir in the garlic and ginger, and cook for another 2 minutes until fragrant.
Add the chopped tomatoes, red chili powder, and salt to the pan. Stir well to combine all the ingredients.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan with a lid and let it cook for about 30 minutes, stirring occasionally.
After 30 minutes, add the sugar and apple cider vinegar to the chutney. Stir well and let it cook uncovered for an additional 10 minutes until the chutney thickens.
Once the chutney reaches the desired consistency, turn off the heat and allow it to cool slightly.
Finely chop the cilantro leaves and mix them into the chutney just before serving.
Transfer the cooled chutney to a sterilized jar for storage. It can be served immediately or stored in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 44.7 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1766 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
