Low Sodium Homemade Tomato Chutney
Elevate your condiments game with this vibrant and flavorful Low Sodium Homemade Tomato Chutney, crafted to deliver bold taste without the extra salt. Ripe tomatoes, sweet red onion, and warm spices like cumin, coriander, and turmeric come together in a rich and tangy blend, enhanced by a splash of apple cider vinegar and a touch of brown sugar. The use of no-salt-added tomato paste keeps this chutney heart-healthy without compromising its savory depth. Perfectly simmered to a thick, jam-like consistency in just under an hour, this chutney is an ideal accompaniment to curries, sandwiches, or grilled meats. With its colorful profile and fresh cilantro garnish, this low sodium delight is as versatile as it is irresistible!
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Recipe Information
Ingredients
- 6 medium ripe tomatoes
- 1 large red onion
- 3 garlic cloves
- 1 inch piece fresh ginger
- 0.5 cup apple cider vinegar
- 0.5 cup brown sugar
- 2 tablespoons no-salt-added tomato paste
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon red chili flakes
- 2 tablespoons fresh cilantro
- 1 tablespoon olive oil
Instructions
Start by chopping the tomatoes and red onion into small, uniform pieces. Mince the garlic and ginger finely.
In a large saucepan, heat the olive oil over medium heat. Add the mustard seeds, cumin seeds, and coriander seeds, and cook for about 1 minute until they begin to pop.
Stir in the chopped onion, garlic, and ginger, and sauté for 5 minutes until the onion is translucent and fragrant.
Add the chopped tomatoes, apple cider vinegar, brown sugar, and no-salt-added tomato paste to the saucepan. Mix well to combine.
Sprinkle in the ground turmeric and red chili flakes, and stir everything together.
Reduce the heat to low, and let the chutney simmer uncovered for about 30-35 minutes, stirring occasionally, until it thickens and the flavors meld together.
Once the chutney reaches your desired consistency, chop the fresh cilantro and stir it into the chutney.
Remove from heat and let the chutney cool completely. Transfer to clean, sterilized jars, and store in the refrigerator for up to two weeks.
Serve your low sodium tomato chutney as a delicious accompaniment to curries, sandwiches, or grilled meats.
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 92 mg | 4% | |
| Total Carbohydrate | 131.1 g | 48% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 101.3 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2665 mg | 57% | |
*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.
