Tomato Chutney

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. 

 

 

 

TOMATO CHUTNEY

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

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

The bold flavors of whole spices, the tanginess from the ripe tomatoes, and just the right amount of sweetness, give 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!!” A 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 favorites?

This recipe for tomato chutney is hands down the best recipe for a condiment and an absolute family favorite. I make a big batch of this chutney when tomatoes are in season. We never want to run out of this delicious tomato chutney.

INGREDIENTS FOR TOMATO CHUTNEY

5 pounds fresh, ripe tomatoes, chopped

1 cup sugar; For vegan use raw sugar

1/4 teaspoon salt

1/4 cup water

1 teaspoon cumin seeds (Jeera)

2 bay leaf (Tej Patta)

4 whole green cardamom

1 whole black cardamom 

OPTIONAL 

1/2 – 1 tablespoon distilled white vinegar, adjust to taste

 

 

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 stovetop. 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!! The perfect balance of sweetness and tanginess!!!

To make the chutney you don’t need a lot of ingredients. but yes making it on a stovetop does require some monitoring. I follow the same recipe as 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), for 5 minutes. Close the lid, and the vent sealed. Let pressure release naturally, around 10 minutes.

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

Stir occasionally to prevent any sugar from sticking to the bottom of the pot. Cook till you see a nice glaze form on the top of the chutney and all the moisture has evaporated.

Note: When the sugar gets cooked, a nice glaze forms on top of the chutney. This is an important step, for it helps preserve the chutney longer. The consistency of the chutney is somewhat similar to 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, cook the chutney till sugar is completely dissolved and a nice glaze forms on the top of the chutney. This will take around 10-15 minutes, depending upon the quantity of sugar added.

Turn off the Instant Pot. Let the chutney cool down completely, add some chopped nuts (optional) and store the chutney in an 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.

 

 

STOVETOP TOMATO CHUTNEY

In a heavy bottom pot or a Dutch oven, add tomatoes, water, and sugar. Cook the tomatoes to a thick, jam-like consistency. To avoid any sugar sticking to the bottom of the pot, stirring frequently. Follow the recipe as discussed earlier for Instant Pot.

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

Pic Shown: Instant Pot Tomato Chutney

 

 

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 an undesirable end product.

Cook the chutney on medium-high heat stirring frequently to the desired consistency. This takes somewhere around 40-45 minutes, depending upon the moisture in the tomatoes.

Whole spices do add this amazing bold flavor to the chutney. If you wish to skip the spices, I highly recommend adding cumin seeds. These little seeds add a ton of flavor to the chutney.

Tomato chutney thickens as it cools down and upon refrigeration.

Vinegar is used as a preservative.

 

 

FREQUENTLY ASKED QUESTIONS

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.

IS IT POSSIBLE TO DOUBLE THE RECIPE

Yes, you can double or even triple the recipe depending upon the size of the pot.

Do not fill the pot more than two-thirds of it’s size.

HOW DO YOU KNOW IF THE CHUTNEY IS COOKED

The foam on top of the chutney settles down. When you stir the chutney, there will be no foam build-up.

The sound changes as the chutney are cooked from a rolling boil sound to a 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 use a candy thermometer. Cook the chutney to the temperature of 105C or 220F. 

SERVING SUGGESTIONS

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 the 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 CHUTNEY

Chutney stays fresh for up to 3 months in the refrigerator.

Allow chutney to come to room temperature. Store it in a sterilized glass jar.

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

I do not prefer to freeze the chutney. I make a small batch of chutney and enjoy it fresh.

 

 

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