Sweet, spicy and tangy cherry tomato chutney is a zesty way to enjoy summer garden tomatoes. This tomato chutney with Indian spices is a vibrant, zesty, and slightly sweet condiment that comes together in just 15-minutes. Whether you’re pairing it with Indian flatbreads, layering it into grilled cheese, or spooning it onto your cheese board, this easy chutney recipe is so flavorful, you’ll make again and again.
Think of it as the bright, punchy cousin of tomato jam, perfect for elevating everyday meals. I love this chutney as a side to scrumptious Indian breakfast items like idli, dosa, vada and parathas.
Quick Summary: This chutney is simmered low and slow to create a thick, spoonable texture with bold flavor. Ideal with cheese, meats, curries, and sandwiches.
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Why Use Cherry Tomatoes to Make A Chutney
Cherry tomatoes are naturally juicy, sweet, and acidic, making them perfect for quick chutneys. They break down easily, cook faster than larger tomatoes, and deliver a jammy consistency without the need to peel or deseed. ** The skin on these tiny tomatoes is very thin so you do not need to remove it.
Pro Tip: Use a mix of red, yellow, and orange cherry tomatoes for a colorful, gourmet finish.
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, along with minced garlic cloves, minced ginger, small onion, green peppers, sugar and salt
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 some 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. Let it cool down and serve at room temperature.
Pro Tip: Taste and adjust the balance of sweet, sour, and spice as it simmers. Chutney should have a layered flavor profile, not one-note.
🍽️ Serving Ideas & Variations
🍛 Indian-Style
- Serve with dosa, idli, paratha, or rice bowls.
- Add curry leaves and asafoetida for authentic touch.
🧀 Western-Style
- Pair with sharp cheddar, blue cheese, or goat cheese.
- Spread onto grilled mushroom cheese or turkey sandwiches.
🍖 Grilled & Roasted Dishes
- Use as a condiment for burgers, sausages, pork chops, or grilled Smoked tofu.
- Beautiful side dish for all your summer BBQ grilling and picnics
🥪 Quick Relish Hack
- Pulse chutney briefly in a blender for a smoother spread texture. Serve it with Tzatziki Sauce or Whipped Cottage Cheese dip for fun appetizer.
- You can pack it in cute mason jars ( add a bow ribbon to make it look cuter) and give it as a hostess gift.
Example: Try it with a breakfast egg sandwich and avocado—next level flavor!
Storage & Preservation Tips
- Fridge: Store in clean, airtight glass jars up to 3 weeks.
- Freezer: Spoon into freezer-safe containers and freeze up to 3 months.
- Canning: For long-term pantry storage, hot-pack into sterilized jars and process in a boiling water bath for 10 minutes.
Pro Tips: Always label jars with date and batch flavor (spicy, mild, etc.) for easy use later. 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.
Recipe FAQs
1. Can I use regular tomatoes instead of cherry tomatoes?
Yes, but you’ll need to core and possibly peel them. Cherry tomatoes are sweeter and quicker to cook, so you may need to adjust sugar and cooking time.
2. Is this chutney shelf-stable?
Only if you follow proper canning methods (hot-pack + water bath). Otherwise, store in the fridge or freezer.
3. Can I make it spicy?
Absolutely! Add chopped chilies or increase red pepper flakes. For Indian heat, use dried red chili or a spoon of Kashmiri chili powder.
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📖 Recipe
Cheery Tomato Chutney Recipe
Ingredients
- 4 cups fresh cherry tomatoes or 2-3 medium red tomatoes chopped
- 1 Tablespoon oil
- ¼ teaspoon cumin seeds
- ¼ teaspoon black mustard seeds
- ½ teaspoon turmeric powder
- ⅛ teaspoon red chili powder adjust per taste
- 3-4 garlic cloves minced
- 1 inch ginger minced
- 1 small onion chopped
- 1-2 green chilies adjust to taste
- 1 Tablespoon Sugar optional
- ½ teaspoon salt or to taste
Instructions
How to Make Cheery Tomato Chutney on Stove Top
- 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, garlic and green chilies, turmeric and red chili powder. Stir well. 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 more minutes stirring frequently. Turn off the heat. Let it cool and serve at room temperature.
How to Make Cherry Tomato Chutney in Instant Pot
- 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, garlic and green chilies, turmeric and red chili powder. Stir well. 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!
Notes
¼ teaspoon mustard seeds
¼ teaspoon asafoetida ( hing )
6-7 curry leaves
2-3 dry red chilies
Nutrition
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Mimi Rippee
This sounds wonderful! And I have so many tomatoes right now. It’s been a good year for the garden.
Scarlet
This tomato chutney recipe will be fun to try when my garden maters ripen up!