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Homemade Tomato Chutney Recipe

Name: AMAYA Real Indian Foods Homemade Tomato Chutney Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Indian
Ingredients: 700 g ripe tomatoes, crushed; 2 units fresh red chillies, stemmed and roughly chopped; 1 units onion, finely chopped; 3 units garlic cloves, crushed; 1 tbs fresh ginger, peeled and grated; 1.5 tsp salt; 3 tbs brown sugar (or jaggery), packed; 2 tbs vegetable oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 tsp fenugreek seeds (optional); 1 tsp turmeric powder; 1 tsp red chili powder (optional, for heat); 1 tsp black pepper, freshly ground; 60 ml cider vinegar (or white vinegar); 1 tbs lemon juice (optional, for brightness)

Inspired by AMAYA Real Indian Food

Time1h

Serves6

Made with crushing the tomatoes, chillies, and salt

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Ingredients

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Main ingredients

1.54 lb (700 g) ripe tomatoes, crushed

2 units fresh red chillies, stemmed and roughly chopped

1 units Onion, finely chopped

3 units garlic cloves, crushed

1 tbs fresh ginger, peeled and grated

1 1/2 tsp Celtic sea salt

3 tbs brown sugar (or jaggery), packed

Spices & seasoning

2 tbs Tuscany sunflower oil

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp fenugreek seeds (optional)

1 tsp turmeric powder

1 tsp red chili powder (optional, for heat)

1 tsp Black pepper, freshly ground

1/4 cup (60 ml) cider vinegar (or white vinegar)

1 tbs lemon juice (optional, for brightness)

Method

Prep

Prepare tomatoes and chillies

Wash tomatoes and chillies. Core the tomatoes and roughly chop. Leave the skin on if tomatoes are soft; you can peel if preferred. Roughly chop the chillies (remove seeds for milder chutney).

Crush ingredients

In a large bowl or using a mortar and pestle/blender pulse, crush the chopped tomatoes, chopped chillies, and salt together until coarsely mashed — you want a chunky but saucy texture rather than a smooth puree. Set aside.

Chop aromatics

Finely chop the onion, crush the garlic cloves, and grate the ginger so they are ready for frying.

Cook

Temper the spices

Heat a heavy-bottomed saucepan or skillet over medium heat. Add the vegetable oil. When hot, add the mustard seeds and let them pop (about 20–30 seconds). Add cumin seeds and fenugreek seeds (if using) and fry briefly until aromatic, about 15 seconds.

Sauté aromatics

Add the finely chopped onion to the pan and sauté until translucent and beginning to brown at the edges, about 5–7 minutes. Add the crushed garlic and grated ginger and sauté another 1–2 minutes until fragrant.

Add spices

Stir in turmeric powder, red chili powder (if using), and freshly ground black pepper. Cook for 30 seconds to bloom the spices.

Combine tomatoes mixture

Carefully add the crushed tomato, chilli, and salt mixture to the pan (it may splutter). Stir to combine with the aromatics and spices. Bring to a gentle simmer over medium-low heat.

Simmer to thicken

Add the brown sugar and vinegar. Continue to simmer uncovered, stirring occasionally, until the chutney thickens and most excess liquid evaporates, about 25–35 minutes. Scrape the bottom to prevent sticking. Taste and adjust salt or sugar as needed.

Finish and balance

If the chutney is too sharp, add a little more sugar; if too sweet, add a splash more vinegar or the optional lemon juice. Cook another 1–2 minutes. Remove from heat and let cool slightly.

Storage & Serving

Spoon the warm chutney into a clean sterilized jar. Let cool to room temperature, then seal and refrigerate. Chutney will keep refrigerated for up to 2–3 weeks. For longer storage, process in a hot-water bath according to safe canning guidelines.

Serve chilled or at room temperature as a condiment with bread, cheese, grilled meats, curries, or snacks.