Spiced Tomato Chutney
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Heat
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Serves
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Prep 10 mins
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Cook 1 hr
A warming hot and sweet tomato chutney.
Hari says
This is my take on tomato ketchup and I like to add few Indian aromatics to make it even more wonderful - it's sweet, spicy and warming making it a delicious accompaniment for many snack dishes. It is totally delicious with Fish Pakora, Aloo Tikki and Spicy Wedges to name a few. It also works brilliantly with cheese too — so cook some up for your next dinner party to really impress your friends.
I love that it has a real festive flavour and getting in the kitchen to do a bit of seasonal cooking in December is a real pleasure for me. It's great fun cooking up these special flavours, but more than that, this chutney makes a fantastic gift for your special friends, just find a few funky jars and a bit of ribbon and hand them out for a bit of festive spirit.
- Ingredients
- Method
- 3 tbsp vegetable oil
- 1 tsp kalonji seeds
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- ½ tsp fenugreek seeds
- 2 dried kashmiri red chillis
- 1 red chilli, chopped
- 200ml white vinegar
- 250g jaggery or brown sugar
- 1 kg tomatoes, quartered
- 1 tsp salt, or to taste
- 1 tsp chilli powder, optional
Method
- Dissolve the sugar with the vinegar in a bowl.
- Heat the oil in a heavy pan and add all the spices until they sizzle & become fragrant. This should only take a minute.
- Very gently, pour the vinegar and sugar mixture into the pan with the spices and stir. Bring this to a simmer.
- Add in the tomatoes and cook on a very low heat until they have softened and have gone pulpy (about 45 minutes to 1 hour).
- Season with salt and chilli powder then stir to keep it from sticking. If you want to remove any of the tomato skins then do so with some tongs.
- Put the chutney into a sterilised glass jar and leave to cool.
- Once cooled seal the jar, the chutney will keep for 4-6 weeks refrigerate once opened.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 98 |
| Fat (g) | 3 |
| of which saturates (g) | 0 |
| Carbohydrates (g) | 17 |
| of which sugars (g) | 15 |
| Fibre (g) | 1 |
| Protein (g) | 1 |
| Salt (mg) | 155 |
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Comments
Comments (8)
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Hari Ghotra
Hi Abhi Thanks so much for trying this. I would recommend that you follow the recipes (leave out the chillies if its for the kids) then blend the whole thing until it's smooth. The vinegar (and sugar) should be enough of a preservative to keep it ok in the fridge for about a week/2 weeks. Let me know what you think of it. Thanks Hari
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Hari Ghotra
Hi Estelle thanks for taking the time to drop me a note. Kalonji seeds are the same as Nigella seeds - they are small black seeds a bit like poppy seeds. They give a very gentle pepperiness. They also look great in a chutney and add a little bit of a nutty texture too. I hope this helps. Thanks Hari -
Estelle Baylis
Hi Hari. I'd like to try making this but could I ask what Kolonji seeds are? Having done a quick Wiki search, it comes up with a few alternatives. If I have Nigella seeds, are these the same? Also, what sort of taste is it? Many thanks! Really love the site :) -
Hari Ghotra
Hi Rosie Welcome to HG glad you are liking the look of the dishes. This is very much my own recipe but its fantastic. Lovely both with Indian dishes as well as on a cheese board too. Do keep in touch and let me know how you get one with the recipes. Thanks Hari -
Rosie
Hi, I found your blog and so glad I did,is your Spiced tomato chutney the same as they serve in Indian restaurants? Can't wait to try this and many other vegetarian dishes on here. -
Hari
Hi Bob, I'm so pleased to hear that you have been enjoying the blog and even more excited to hear that you are going to venture out of your comfort zone into the world of Indian food! If you ever need and help or advice please drop me a line - always happy to help. Do let me know what you are going to try first. -
Bob
I found your blog through TasteSpotting.com and am enjoying it to the point of "bookmarking" it. I love cooking and have never ventured into Indian cooking. That is going to change. Thanks for the blog!
Abhi
I came across this recipe in my search for homemade ketchup. I have a toddler who loves to eat ketchup with lot of stuff, so I've been looking for something I could make at home, that I know is healthier than store bought ones and your recipe looks very tempting. I have couple of questions.
1. Can I puree tomatoes and add those instead of chopped ones to give it ketchup like texture?
2. Can I add some kind of preservative to make the ketchup last longer?
Many Thanks! Cant wait to try the recipe.
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