Indian tomato chutney

July 18, 2016 (Last Updated: January 11, 2019)

Recipe by Jamie Oliver

This Indian tomato chutney is a great thing to make if you’ve got more tomatoes than you need and want to keep some for a rainy day. It never lasts long in my house – a few poppadoms or a bit of toasted cheese and it’s gone! If you want to preserve it though, make sure you sterilise your jars by rinsing them in boiling water before you start.

Print Recipe

Indian tomato chutney

Serves: 2 x 300g jars
Cooking Time: 30 mins

Ingredients

  • 2kg ripe tomatoes
  • 1 clove
  • 5ml cumin seeds
  • 5ml sea salt
  • olive oil
  • 3ml black mustard seeds
  • 3 small fresh green chillies, halved and seeded
  • 2 garlic cloves, finely chopped
  • a thumb-sized piece of ginger, peeled and grated
  • a small bunch of fresh coriander, leaves picked, stalks finely chopped
  • 5 curry leaves, optional
  • 1 red onion, finely sliced
  • 150g brown sugar
  • 200ml cider vinegar
  • salt and freshly ground black pepper, to taste
  • juice of 1 lime

Instructions

1

Bring a large pan of water to the boil and throw in the tomatoes. Count to 20, tip the pan into a colander and refresh the tomatoes with cold running water. When they’re cool enough to handle, it should be easy to peel off the skin. Cut the peeled tomatoes in half, squeeze out the pips, discard them and chop the flesh into chunks. Grind the clove, cumin seeds and salt in a pestle and mortar or Flavour Shaker™.

2

Heat a stainless-steel pot, big enough to hold all the ingredients, and pour in a good splash of oil. Add the mustard seeds and when they pop, add the ground-up spices, chilli, garlic, ginger, coriander stalks and curry leaves. Stir for a few seconds, then add the onion. Turn the heat down and cook until soft and light brown.

3

Add the tomatoes and cook for another 10 minutes until they break down to a mush. Add the sugar and vinegar, bring to the boil and simmer gently until thickened. Taste, season with salt, pepper and some lime juice and stir in the coriander leaves.

4

Eat straight away or spoon into sterilised jars, close tightly, turn upside down, and leave to cool. This will preserve the chutney and it will then keep in a cool place for a month or two until you open it.

5

Serve a jar of the tomato pickle with poppadoms as a snack or as a starter with a curry, or dolloped on some hot bubbling cheese on toast!

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July 18, 2016 (Last Updated: January 11, 2019) By
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