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    Profusion Curry » Gluten Free

    Tomato Chutney Recipe

    Published: Feb 6, 2020 · Modified: Aug 19, 2022 by Prajakta Sukhatme · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe
    pinterest image with two photo collage for tomato chutney recipe.

    Sweet, spicy and tangy tomato chutney is full of flavor explosion in every bite. This perfectly spiced chutney recipe uses simple ingredients yet tastes Amazing. This Cherry Tomato Chutney is crazy easy to make. And it is so full of flavor you’ll want to put it on EVERYTHING!

    As with most of my recipes, I am including Stove top and electric pressure cooker (Instant Pot) instructions to make this chutney.

    Tomato Chutney served in a glass container with a stainless steel spoon. Fresh mint leaves, cherry tomatoes are in the background.

    Every year we plant cherry tomatoes in the garden. They grow pretty easily and produce bushels of cheery tomatoes throughout the summer.

    Jump to:
    • Using Cherry Tomatoes to Make Sweet and Spicy Tomato Chutney
    • Serving Ideas
    • This Easy Tomato Chutney Recipe is
    • Ingredients
    • How to Make?
    • Storage
    • Other Chutney and Pickle Recipes
    • 📖 Recipe

    Besides eating them like candy and adding them to the salads I often make homemade marinara sauce with it. And we also make a big batch of this Oh So Delicious Chutney.

    Typically this chutney is used in scrumptious Indian breakfast items like idli, dosa, vada and parathas. You can also use it for sandwiches and other snacks.

    a spoon scooping the tomato chuney for serving.

    Using Cherry Tomatoes to Make Sweet and Spicy Tomato Chutney

    Cherry tomatoes tend to be sweeter than regular big tomatoes. They cook quickly and add a wonderful sweet tang to variety of dishes.

    The skin on these tiny tomatoes is very thin so I do not remove the skin after cooked. This also is a great way to use up all of the end of the summer garden produce and make a big batch of chutney. It preserves very well if kept in airtight mason jars.

    You can serve this Tomato Chutney as an appetizer, as a condiment, or as a scrumptious side dish. It goes very well with charcuterie boards too. It adds a little flavor perk me up to any meal.

    overhead shot of tomato chutney container.

    Serving Ideas

    • on crusty bread to make the ultimate bruschetta.
    • As a topping to go along the flatbread,  roti, naan, toast, pancakes or simple rice and quinoa.
    • As a salad dressing along with fresh herbs and spices
    • a tasty topping for avocado toast
    • Beautiful side dish for all your summer BBQ grilling and picnics
    • You can pack it in cute mason jars ( add a bow ribbon to make it look cuter) and give it as a hostess gift. and so. much. more.
    a spoon scooping the tomato chuney for serving.

    This Easy Tomato Chutney Recipe is

    • vegan and easy to make
    • uses simple and basic ingredients
    • perfect accompaniment to perk up any lackluster meals.
    • mildly spiced and keeps well in refrigerator for a week
    pinterest image with two photo collage for tomato chutney recipe.

    Ingredients

    • Tomatoes : I used fresh Cherry tomatoes. You can use other variety of tomatoes too. For bigger size tomatoes, remove the inner part of seeds if you prefer
    • Spices and Seasoning : Oil , Cumin Seeds, Black Mustard seeds, turmeric powder, Kashmiri red chilli powder,
    • Aromatics : minced garlic cloves, minced ginger, small onion, green peppers, raw cane sugar or brown sugar, salt
    Display of ingredients to make tomato chutney recipe.

    How to Make?

    The process to make this Super Delicious Tomato Chutney is super simple cook the ingredients a little until the raw smell goes away. If you prefer smooth texture, then grind to a paste and that’s about it! Since I like the bits and pieces of texture, I leave it as is.

    • Heat oil in a pan on medium heat. Once the oil is hot, add cumin and black mustard seeds. Let them crackle for a minutes. Add onions and sprinkle some salt over it. Sauté well.
    • Add minced ginger and garlic and green chilies, turmeric and red chili powder. Stir well.  Add You should sense the aroma. Add  ½ cup of water and scrap everything on the bottom. ( deglaze)
    • Add tomatoes, salt and sugar. Cover the pot and let it cook for 10 minutes on medium low heat. Check and stir intermittently. Open the lid and check to see if the tomatoes are tender and soft. Mash the tomatoes using back of the spatula or a masher. Cook for 2 minutes stirring frequently. Turn off the heat.
    • Serve at room temperature.

    If you like traditional Indian Chutney's , then you may want to add additional oil tempering over the chutney. This extra flavored oil kicks up the flavors to another notch.

    For the optional tadka / oil tempering, heat the oil on medium. Add black mustard seeds and let them crackle. Add couple of dry red chilis to amp up the spicy level. If it's easily available, add fresh curry leaves and Hing (asafetida) to the tadka ( oil tempering ) . It adds unique flavors.

    Pour the oil mixture over the chutney. Let it cool down and then enjoy spoonful. Detailed instructions are included in the recipe card below.

    Storage

    This Chutney should be served at room temperature or cold. Make sure it doesn't get extra moisture or water if you plan to store it for longer time. So use a dry spoon for scooping. You can also garnish it with chopped cilantro while serving.

    process shot collage to show steps involved in making Instantpot Tomato Chutney Recipe.

    Other Chutney and Pickle Recipes

    • Apple Ginger Chutney
    • Peach Chutney
    • Flaxseed Garlic Chutney
    • Mango Peach Salsa
    • Cranberry Sauce / Chutney
    • Mint Cilantro Chutney
    • Date Tamarind Chutney
    a spoon scooping the tomato chuney for serving.

    ❤ If you make this ProfusionCurry Recipe, do let us know how you like it by ⭐⭐⭐⭐⭐Star Rating and commenting below ! ❤

    Don’t forget to take pictures when you make our delicious recipes. Tag us with #profusioncurry on Instagram ! We would love to feature your creation.

    📖 Recipe

    a spoon scooping the tomato chuney for serving.

    Tomato Chutney Recipe

    Prajakta Sukhatme
    Sweet, spicy and tangy tomato chutney is full of flavor explosion in every bite. This perfectly spiced chutney recipe is vegan and gluten free. Instantpot and stove top instructions are included
    4.60 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Condiments
    Cuisine Indian
    Servings 6 people
    Calories 56 kcal

    Ingredients
      

    • 1 tablespoon oil
    • ¼ teaspoon cumin seeds
    • ¼ teaspoon black mustard seeds
    • ½ teaspoon turmeric powder
    • ⅛ teaspoon Kashmiri red chili powder optional
    • 3-4 large garlic cloves minced
    • 1 inch ginger minced
    • 1 small onion chopped
    • 1-2 green chilies adjust to taste
    • 4 cups red cherry tomatoes or 2-3 medium red tomatoes chopped
    • 1 Tablespoon Raw Sugar - adjust per taste
    • ½ teaspoon salt or to taste

    Instructions
     

    Instantpot Instructions :

    • Turn Instant Pot to SAUTE mode and heat oil. Add mustard and cumin seeds and allow them to crackle. Add onions and sprinkle some salt over it. Sauté well.
    • Add minced ginger and garlic and green chilies, turmeric and red chili powder. Stir well.  Add You should sense the aroma. Add  ½ cup of water and scrap everything on the bottom.  ( deglaze)
    • Add tomatoes, salt and sugar. Cancel SAUTE. Give a quick stir. Close Instant Pot with pressure valve set to sealing.
    • Press Manual and choose Low for 5 minutes followed by quick release or natural pressure release.
    • Open the lid. Press Sauté mode back. Mash the tomatoes using back of the spatula or a masher. Cook for 2 minutes stirring frequently. Cancel Sauté.
    • This Chutney should be served at room temperature or cold. Let it cool down completely.  Mix well and enjoy!

    Stove top Instructions :

    • Heat oil in a pan on medium heat. Once the oil is hot, add cumin and black mustard seeds. Let them crackle for a minutes. Add onions and sprinkle some salt over it. Sauté well.
    • Add minced ginger and garlic and green chilies, turmeric and red chili powder. Stir well.  Add You should sense the aroma. Add  ½ cup of water and scrap everything on the bottom. ( deglaze)
    • Add tomatoes, salt and sugar. Cover the pot and let it cook for 10 minutes on medium low heat. Check and stir intermittently. Open the lid and check to see if the tomatoes are tender and soft. Mash the tomatoes using back of the spatula or a masher. Cook for 2 minutes stirring frequently. Turn off the heat.
    • Serve at room temparature

    Notes

    Ingredients to add add optional oil Tempering/Tadka
    1 teaspoon oil
    ¼ teaspoon mustard seeds
    ¼ teaspoon asafoetida ( hing )
    6-7 curry leaves
    2-3 dry red chilies

    Nutrition

    Serving: 1tablespoonCalories: 56kcalCarbohydrates: 9gProtein: 2gFat: 2gPolyunsaturated Fat: 2gSodium: 143mgFiber: 2gSugar: 6g
    Did you make this recipe?Mention @ProfusionCurry or tag #ProfusionCurry!

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    Filed Under: Condiments, Gluten Free, Indian Food, Instant Pot

    Reader Interactions

    Comments

    1. Mimi Rippee

      July 21, 2023 at 7:17 am

      This sounds wonderful! And I have so many tomatoes right now. It’s been a good year for the garden.

      Reply
    2. Scarlet

      July 09, 2020 at 8:38 am

      This tomato chutney recipe will be fun to try when my garden maters ripen up!

      Reply
    4.60 from 5 votes (5 ratings without comment)

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