Tomato Chutney
A classic sweet-and-sour Indian condiment made with ripe tomatoes, fresh ginger, and warming spices, simmered to a jam-like finish.
- 35 min
- 48 kcal / serving
- easy
- vegan
- Protein
- 0.6 g
- Fat
- 1.5 g
- Carbs
- 7.4 g
Contains: mustard (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
10 servings
- 1 tbsp vegetable oil
- 500 g ripe tomatoes (diced)
- 1 pc onion (finely diced)
- 1 pc garlic clove & 1 cm fresh ginger (finely minced)
- 50 g sugar (or brown sugar)
- 50 ml apple cider vinegar
- 1/2 tsp chili flakes
- 1/2 tsp mustard seeds
- 1/2 tsp salt
Method
- Heat the oil in a saucepan over medium heat, add the mustard seeds, and let them pop for a few seconds.
- Add the diced onion, minced garlic, and ginger, sautéing for about 3 minutes until translucent.
- Toss the diced tomatoes, sugar, apple cider vinegar, chili flakes, and salt into the saucepan.
- Stir the ingredients thoroughly to combine and bring the mixture to a brief boil.
- Lower the heat and simmer uncovered for 25-30 minutes, stirring occasionally to prevent the bottom from sticking.
- Once the tomatoes have broken down completely into a thick, jam-like texture, remove from heat and let cool. Makes about 10 servings of 2 tbsp.
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