Tomato Chutney Recipe

Prepare tomatoes and aromatics

Wash and core the tomatoes. Coarsely chop to yield about 6 cups. Finely chop the onion, mince the garlic, and grate the ginger so they are ready to add when the pan is hot.

Toast whole spices

Heat a heavy-bottomed saucepan or skillet over medium heat. Add the vegetable oil and allow it to warm (about 30 seconds). Add mustard seeds and cumin seeds. Sizzle until mustard seeds begin to pop and the cumin is fragrant, about 30–45 seconds. Be careful not to burn them.

Sauté aromatics

Add the chopped onion to the pan and sauté over medium heat until soft and translucent, about 6–8 minutes. Stir occasionally so the spices do not stick. Add the minced garlic and grated ginger and cook for another 1–2 minutes until fragrant.

Add tomatoes and dry spices

Add the chopped tomatoes to the pan along with turmeric, ground coriander, red chili flakes, and cumin (if using ground in addition to seeds). Stir to combine and let the mixture come to a gentle simmer.

Sweeten, season, and simmer

Add the brown sugar, salt, and black pepper, then pour in the apple cider vinegar and 1 cup water. Stir well. Bring the mixture to a low simmer, then reduce heat to medium-low and cook, uncovered, stirring occasionally, until the chutney thickens and the liquid reduces to a jam-like consistency — about 35–45 minutes. Skim any foam from the surface if necessary.

Adjust texture

If you prefer a smoother chutney, use an immersion blender to pulse the mixture directly in the pot until you reach the desired texture (slightly chunky to smooth). Alternatively leave it chunky for more texture. If chutney becomes too thick, stir in up to 2 tablespoons water to loosen.

Taste and adjust seasoning: add more salt, sugar or vinegar to balance sweet, sour and salty notes. Stir in raisins or sultanas if using and simmer 5 more minutes to plump them up.

Remove from heat and stir in lemon juice (if using) and chopped cilantro for freshness. Let cool slightly before transferring to sterilized jars.

Storage: Cool completely, then refrigerate in airtight containers for up to 2 weeks or process in a hot-water bath for longer shelf life. Chutney will continue to develop flavor over 1–2 days.