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a spoon scooping the tomato chuney for serving.
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4.60 from 5 votes

Tomato Chutney Recipe

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
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Condiments
Cuisine: Indian
Servings: 6 people
Calories: 56kcal

Ingredients

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: 1tablespoon | Calories: 56kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 143mg | Fiber: 2g | Sugar: 6g