Cheery Tomato Chutney Recipe
Sweet, spicy and tangy cherry tomato chutney is full of flavors. This perfectly spiced 15- minute chutney recipe is vegan and gluten free. Instant Pot and stove top instructions are included.
Servings: 6 people
Calories: 56kcal
Cost: $5
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
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.
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
¼ teaspoon mustard seeds
¼ teaspoon asafoetida ( hing )
6-7 curry leaves
2-3 dry red chilies
Nutrition
Serving: 1tablespoon | Calories: 56kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 143mg | Fiber: 2g | Sugar: 6g