This Tomato Chutney is a pure explosion of flavours – it’s sweet, spicy and tangy! It’s a beautiful accompaniment to my mini breakfast frittatas, but can also be paired with curries, sandwiches and of course with crackers and cheese. It is definitely worth making your own chutney, as it beats any shop-bought version hands down! Besides, it keeps well in the fridge for weeks.
Tomato Chutney
🍴 Makes: 220g (a small jar)
🕒 Hands-on: ~ 15 minutes
🎛 Cooking/total time: ~ 30 minutes
INGREDIENTS
- 250g tomatoes, finely chopped
- 2 tsp vegetable oil
- 10g ginger (1 tbsp), minced
- ¼ red onion (3 tbsp), minced
- 1 garlic clove, minced
- ½ tsp salt
- ⅛ – ¼ tsp cayenne pepper
- ⅛ – ¼ tsp ground cardamom
- ⅛ – ¼ tsp ground cinnamon
- ⅛ – ¼ tsp ground cumin
- ⅛ – ¼ tsp ground coriander
- 1 tsp white wine vinegar
- 50g (4-5 tbsp) caster sugar
STEPS
1 Heat one teaspoon of oil in a saucepan, once hot add finely chopped tomatoes. Cook the tomatoes over a low heat for 20-25 minutes, stirring every 5 minutes.
2 Meanwhile, mince the ginger, red onion and garlic. Make sure to chop them super fine!
3 Put a teaspoon of oil in a small frying pan, once hot add the minced ginger, red onion and garlic. Cook over a medium-low heat for 5 minutes. Set aside until the tomatoes have been cooking for about 20 minutes.
4 Next, add the ginger mixture into the tomatoes. Also add salt, spices and white wine vinegar. Mix everything together and cook for a few minutes.
5 Last, stir in the sugar. Cook for another 2-3 minutes until the mixture thickens slightly.
6 Remove the chutney from the heat and set aside to cool. Once cooled, place into an airtight jar/container and store in the fridge.
Notes:
- Tomatoes — I use either cherry or baby plum tomatoes for this chutney as small tomato varieties are normally a lot sweeter than big tomatoes. Also their skin is pretty soft and there’s no hard core that needs removing
- Food processor — If you prefer, you can pulse the ginger, red onion and garlic in a food processor. This is a quick way to get them super fine
- One pan — You can cook the chutney in one pan too, combining steps 3 and 4. In this case, once the tomatoes are soft, push them onto one side of the pan. Then add a teaspoon of oil followed by the ginger, red onion and garlic. Leave them untouched for a minute or two, and then stir together with the tomatoes. Cook for about 5-10 minutes before adding the spices. If using this method, the ginger, garlic, red onion flavours are going to be slightly more pronounced, but there is no big difference
- Cooking time — Don’t cook the chutney longer than a few minutes after adding the sugar. It will thicken more when it cools down
Main equipment:
Small saucepan (1L)
Small frying pan (optional)
Chopping board + knife
Measuring spoons
Sealable jar/container
Pair this Tomato Chutney with my Mini Frittatas! ⤵︎
