Spiced Cherry Tomato Chutney
Bursting with bold, aromatic flavors, this Spiced Cherry Tomato Chutney is the perfect way to transform juicy cherry tomatoes into a tangy-sweet condiment that brings a punch of spice to your meals. Simmered with a fragrant blend of cumin, coriander, cinnamon, and mustard seeds, and balanced with the sweetness of brown sugar and the tang of apple cider vinegar, this chutney offers a delightful harmony of flavors. Finely chopped onions, minced garlic, fresh ginger, and a hint of chili add layers of savory depth, while its jam-like texture makes it the ultimate partner for cheese boards, roasted meats, or a slice of crusty sourdough. Quick to prepare and beautifully versatile, this homemade chutney is a must-have recipe for those who love preserving pantry staples with a spicy twist.
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Recipe Information
Ingredients
- 500 grams Cherry tomatoes
- 1 medium-sized Onion (finely chopped)
- 3 Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 1 Red chili (optional, finely chopped)
- 100 grams Brown sugar
- 125 milliliters Apple cider vinegar
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Mustard seeds
- 1 teaspoon Salt
- 1 tablespoon Olive oil
Instructions
Rinse the cherry tomatoes thoroughly under running water and set them aside to drain.
Heat the olive oil in a medium-sized saucepan over medium heat.
Add the mustard seeds to the hot oil and let them sizzle for about 30 seconds until they begin to pop.
Add the chopped onion to the pan and sauté for 5–6 minutes, or until the onions turn translucent.
Stir in the minced garlic, grated ginger, and optional chili. Cook for another 1–2 minutes until fragrant.
Add the cherry tomatoes to the pan and cook for 5–7 minutes, stirring occasionally, until they start to break down slightly.
Stir in the ground cumin, ground coriander, ground cinnamon, and salt. Mix well to coat the tomatoes with the spices.
Add the brown sugar and apple cider vinegar to the pan. Stir until the sugar dissolves completely.
Reduce the heat to low and simmer the mixture for 30–35 minutes. Stir occasionally to prevent sticking and ensure even cooking. The chutney should thicken and become jam-like in consistency.
Taste and adjust seasoning if needed. If you prefer a smoother texture, you can use a potato masher to lightly mash the tomatoes, but leave some chunks for a rustic feel.
Remove the chutney from heat and allow it to cool slightly.
Transfer the chutney to sterilized jars while still warm. Seal the jars tightly and let them cool completely before storing them in the refrigerator.
Serve your spiced cherry tomato chutney as a condiment with cheese boards, roast meats, or alongside crusty bread. It will keep in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2438 mg | 106% | |
| Total Carbohydrate | 140.0 g | 51% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 117.6 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1942 mg | 41% | |
*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.
