Tomato Chutney | Tamatar Ki Chutney
Tomato chutney is a sweet and tangy, flavorful relish or jam made with ripe tomatoes, sugar, and some aromatic Indian spices.
Servings 24 oz
Ingredients
INGREDIENTS FOR TOMATO CHUTNEY
- 5 pounds fresh, ripe tomatoes, chopped
- 1 cup sugar; For vegan use raw sugar
- ¼ teaspoon salt
- ¼ cup water
- 1 teaspoon cumin seeds (Jeera)
- 2 bay leaf (Tej Patta)
- 4 whole green cardamom
- 1 whole black cardamom
OPTIONAL
- ½– 1 tablespoon distilled white vinegar, adjust to taste
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, and 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.
- Continue to cook stirring occasionally, to prevent any sugar from 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 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 a little longer, until sugar is completely dissolved and you see a nice glaze form 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.
- Before serving the Tomato Chutney, remove whole spices - bay leaf, black cardamon, and green cardamon.
- 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, until thick, jam-like consistency, stirring often to avoid any sugar sticking to the bottom of the pot. 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.
Notes
- Tips For Best Tomato Chutney - please refer to the post earlier.
- Frequently Asked Questions - please refer to the post earlier.
- The consistency of the tomato chutney is similar to a jam, thick consistency.
- You can adjust the sweetness or tanginess as per taste. Add more sugar for sweetness or add some vinegar for tangy flavor.
- Vinegar also helps to preserve the chutney.