Tomato Chutney / Tomato Relish – Instant Pot, Stove Top

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Tomato chutney (relish), is a sweet and tangy, flavorful dip from North Indian cuisine. This chutney is made with ripe tomatoes, sugar, and some aromatic Indian spices. Tomato chutney can be served with some roti, naan, paratha or as a dip with your favorite crackers. This recipe is vegan, gluten-free.

 

Tomato Chutney / Tomato Relish

 

 

TOMATO CHUTNEY

Tomato chutney is a condiment, somewhat similar to a relish or a jam. It is sweet or savory, or both sweet and savory preserves, served as a dip or condiment with many Indian curries or even with some Indian flatbread.

This tomato chutney is my family’s recipe which has been passed down from generations. A very unique and flavorful, sweet and tangy tomato chutney, made with ripe tomatoes, sugar and some Indian spices.

The bold flavors of whole spices, the tanginess from the ripe tomatoes and just the right amount of sweetness, gives this chutney a very distinct and balanced flavor and taste.

This tomato chutney brings back lots of childhood memories. Growing up in India, I remember seeing my grandma make this tomato chutney many times and all I can say is it was just “PERFECT!!” Perfect medley of sweetness and tanginess ?

Tomato chutney was one such condiment that you will always find in our home. I would eat this chutney with almost anything and everything – Methi Thepla, roti, poori or parathas were my go to favorite’s ?

This recipe for tomato chutney is hands down the best recipe for a condiment and an absolute family favorite. When tomatoes are in season, I always make sure I make enough of it – we never want to run out of this delicious? tomato chutney.

INGREDIENTS FOR TOMATO CHUTNEY

5 pounds fresh, ripe tomatoes, chopped

1 cup sugar

1/4 teaspoon salt

1/4 cup water

1 teaspoon CUMIN SEEDS (Jeera)

2 BAY LEAF (Tej patta)

4 WHOLE GREEN CARDAMON

WHOLE BLACK CARDAMOM 

OPTIONAL 

1/2 – 1 tablespoon DISTILLED WHITE VINEGAR, adjust to taste

 

Tomato Chutney / Tomato Relish

 

HOW TO MAKE TOMATO CHUTNEY

Sharing with you all my family’s recipe for tomato chutney. I remember my grandma used to make this tomato chutney in a huge pot on a stove top. Simmer it for quite some time to get the perfect texture and taste of this chutney. I must say that she had magic in her hands, every time she made this chutney it would just be PERFECT!! Perfect balance of sweetness and tanginess!!!

Though making of this chutney does not require a whole lot of ingredients, but yes making it on a stove top does require some monitoring. I follow the same exact recipe of my grandma, except I prefer to make it in an Instant Pot. I think making it in an Instant Pot requires less monitoring and the best part is I don’t have to clean my stove…lazy me ?

INSTANT POT TOMATO CHUTNEY

In the inner pot of Instant Pot add tomatoes, salt and water.

Turn on Instant Pot on MANUAL / PRESSURE COOK (high), 5 minutes. Close the lid, vent sealed. Let pressure release naturally, around 10 minutes.

Open the Instant Pot lid. Turn on SAUTE (more), add sugar, whole spices. Mix well.

 

 

Continue to cook stirring occasionally, to prevent any sugar sticking to the bottom of the pot. Cook until you start seeing a nice glaze form on the top of the chutney and almost all the moisture has evaporated.

Note: This is when the sugar gets cooked. This is an important step, for it helps preserve the chutney longer. The consistency of the chutney is somewhat similar to a relish or a Jam, slightly thick. It took me around 45 minutes.

At this point, adjust the sweetness or tanginess as per taste. Add more sugar for sweetness or some vinegar for tanginess.

Note: If adding more sugar, make sure to cook the chutney little longer, until sugar is completely dissolved and you see nice glaze form on the top of the chutney. This will take around 10-15 minutes, depending upon the quantity of the sugar added.

 

 

Turn off the Instant Pot. Let the chutney cool down completely, add some chopped nuts (optional) and store the chutney in a air-tight glass jar in the refrigerator. Enjoy ?

Note: Nuts are optional. Nuts add nice flavor and texture to the chutney. 

This recipe makes around 24 ounces of Tomato Chutney. Chutney stays fresh for up to six months in the refrigerator.

INSTRUCTIONS FOR STOVE TOP TOMATO CHUTNEY

In a heavy bottom pot or a dutch oven, add tomatoes, water, sugar. Cook the tomatoes, until thick, jam like consistency, stirring often to avoid any sugar sticking to the bottom of the pot. Follow the recipe as discussed earlier.

Adjust the heat, to prevent any spilling or sticking of chutney to the bottom of the pot.

Pic Shown: Instant Pot Tomato Chutney

 

 

PRO TIPS FOR BEST TOMATO CHUTNEY

Use fresh, ripe, firm red tomatoes for this recipe. I prefer Roma tomatoes or Cherry tomatoes.

Make sure almost all the moisture has evaporated from the chutney and a nice glaze forms on the top of the chutney. This means sugar is cooked properly. The color of the chutney changes too from pale to dark in color as the sugar gets cooked.

The consistency of the chutney is more like a relish or a jam, thick consistency.

It’s important to stir the chutney often to prevent the sugar from sticking to the bottom of the pot. If sugar sticks to the bottom of the pot, it will start to caramelize, resulting in undesirable end product.

I cook this on medium-high heat, regularly stirring, until chutney reaches its desired consistency. This takes somewhere around 40-45 minutes, depending upon the moisture in the tomatoes.

Whole spices do add this amazing bold flavor in the chutney. However if you wish you can skip the spices. But one spice I would definitely recommend not skipping on is cumin seeds. These little seeds just add so much flavor to this chutney.

Tomato chutney thickens once it cools down and also upon refrigeration.

Vinegar is also used as a preservative.

 

Tomato Chutney / Tomato Relish

 

FAQ ABOUT TOMATO CHUTNEY

CAN I REDUCE THE AMOUNT OF SUGAR

Yes, you can reduce the sugar, depending upon your taste.

CAN I SUBSTITUTE ARTIFICIAL SWEETENER

Sorry, I have not tried this recipe with artificial sweetener.

CAN I DOUBLE THE RECIPE

Yes, absolutely, you can double or even triple the recipe depending upon the size of Instant Pot.

Make sure NOT to fill the inner pot of the Instant pot more than two-third of it’s size.

HOW DO YOU KNOW IF THE CHUTNEY IS COOKED

When the chutney is ready, the foam on the top of the chutney will eventually settle down. You will not see any foam build up when you stir once the chutney is done.

The sound changes as the chutney is cooked from rolling boil sound to more dense, thick sound.

I prefer the plate test, it works for me like a charm. Take a frozen cold plate and drop a spoonful of jam. Now run your finger through it and slightly tilt the plate on the side. If the chutney slides slowly and there is no water running, means your chutney is cooked right.

Alternatively you can also use candy thermometer. Cook the chutney until the temperature reaches 105C or 220F. 

HOW TO SERVE TOMATO CHUTNEY

Enjoy this lip-smacking Tomato Chutney with your favorite food. Sharing some of my favorite ways to enjoy this delicious chutney.

I like to serve it on side with some Indian flatbread – Methi Thepla, roti, pooris, or even parathas.

Serve it with some curry.

Serve it as an alternative to jam or preserve.

HOW TO STORE AND FREEZE TOMATO CHUTNEY

Tomato chutney stays fresh for up to 3 months in the refrigerator.

Store the chutney in a sterilized glass jar. Let the chutney cool down a little and then transfer it into a sterilized jar.

If canning the tomato chutney, follow the instructions that came with your canning jars.

I personally do not prefer to freeze the chutney. I normally make a smaller batch, so we can enjoy fresh chutney.

 

Tomato Chutney / Tomato Relish

 

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Tomato Chutney / Tomato Relish

Tomato chutney (relish), is a sweet and tangy, flavorful dip from North Indian cuisine. This chutney is made with ripe tomatoes, sugar, and some aromatic Indian spices. Tomato chutney can be served with some roti, naan, paratha or as a dip with your favorite crackers. This recipe is vegan, gluten-free.
Course Condiements
Cuisine Indian
Keyword tomato,chutney,tomato chutney,tamatar ki chutney,instant pot,instant pot recipes,instant pot vegetarian recipes,instant pot jam, instant pot indian recipes,jam,preserves
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 24 oz
Author Jyoti Behrani

Ingredients

INGREDIENTS FOR TOMATO CHUTNEY

OPTIONAL

Instructions

INSTANT POT TOMATO CHUTNEY

  • In the inner pot of Instant Pot add tomatoes, salt and water.
  • Turn on Instant Pot on MANUAL / PRESSURE COOK (high), for 5 minutes. Close the lid, vent sealed. Let pressure release naturally, around 10 minutes.
  • Open the Instant Pot lid. Turn on SAUTE (more), add sugar, whole spices. Mix well.
  • Continue to cook stirring occasionally, to prevent any sugar sticking to the bottom of the pot. Cook until you start seeing a nice glaze form on top of the chutney and almost all the moisture has evaporated.
    Note: This is when the sugar gets cooked. This is an important step, for it helps preserve the chutney longer. The consistency of the chutney is somewhat similar to a relish or a Jam, slightly thick. It took me around 50 minutes.
  • At this point, adjust the sweetness or tanginess as per taste. Add more sugar for sweetness or some vinegar for tanginess.
    Note: If adding more sugar, make sure to cook the chutney little longer, until sugar is completely dissolved and you see nice glaze form on the top of the chutney. This will take around 10-15 minutes, depending upon the quantity of the sugar added.
  • Turn off the Instant Pot. Let the chutney cool down completely, add some chopped nuts (optional) and store the chutney in a air-tight glass jar in the refrigerator. Enjoy!
    Note: Nuts are optional. Nuts add nice flavor and texture to the chutney.
  • Before serving the Tomato Chutney, remove whole spices - bay leaf, black cardamon, green cardamon.
  • This recipe makes around 24 ounces of Tomato Chutney. Chutney stays fresh for up to six months in the refrigerator.

INSTRUCTIONS FOR STOVE TOP TOMATO CHUTNEY

  • In a heavy bottom pot or a dutch oven, add tomatoes, water, sugar. Cook the tomatoes, until thick, jam like consistency, stirring often to avoid any sugar sticking to the bottom of the pot. Follow the recipe as discussed earlier.
  • Adjust the heat, to prevent any spilling or sticking of chutney to the bottom of the pot.

Notes

 
  1. PRO TIPS FOR BEST TOMATO CHUTNEY - please refer to the post earlier.
  2. FAQ ABOUT TOMATO CHUTNEY - please refer to the post earlier.
  3. The consistency of the tomato chutney is similar to a jam, thick consistency.
  4. You can adjust the sweetness or tanginess as per taste. Add more sugar for sweetness or add some vinegar for tangy flavor.
  5. Vinegar also helps to preserve the chutney.

Jyoti Behrani

Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

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