With a little sweetness and a little spice, this tomato chutney is a hugely versatile accompaniment to add flavour to so many dishes.
The default recipe serves 4 (approx. 2 tbsp per portion)
- 1 tbsp olive oil
- 1 tsp mustard seeds (or cumin seeds)
- 1 garlic clove, crushed
- 1 tsp ginger paste
- 1 400g tin/can chopped tomatoes or 500g / 1.1lbs fresh tomatoes, diced into small pieces (see note 1)
- 1 red chilli, finely diced (see note 2)
- 1 tbsp brown sugar
- few sprigs of fresh coriander, finely chopped
- Heat the oil in a pan over medium-high heat. Fry the chilli, garlic and ginger for 2 minutes until aromatic. Make sure they don’t burn or blacken.
- Add the tomatoes and sugar to the pan and stir well. Reduce the heat to medium. Cook until the chutney has thickened and, if using fresh tomatoes, they have broken down.
- Tinned tomatoes will give a more uniform texture with a richer colour, while fresh tomatoes will give a more rustic texture. If using fresh tomatoes make sure to dice into fairly small pieces so you don’t have big pieces of skin in the chutney.
- Generally, larger chillis are milder than smaller ones. However, heat can vary drastically from chilli to chilli. Deseed and remove the inner membrane (the lighter part) unless you want a very hot chutney, and if you are unsure of the spice level in your chilli add a little initially and taste before adding more at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chutney
- Method: Hob / Stove
- Cuisine: Indian
- Serving Size: 1
- Calories: 65
- Fat: 4g
- Carbohydrates: 6g
- Protein: 2g
Keywords: chutney, tomato, sauce, side, dip, Indian, relish