Spiced tomato chutney recipe

Spiced tomato chutney recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This is a really easy, spiced tomato chutney with ginger, garlic, chilli and fresh coriander.

4 people made this

IngredientsServes: 8

  • 350g chopped tomatoes
  • 2 teaspoons ginger
  • 1 teaspoon minced garlic
  • 2 tablespoons freshly chopped coriander
  • 2 teaspoons chilli powder
  • 1 tablespoon granulated sugar
  • salt to taste

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. In a saucepan over medium heat, combine the tomatoes, ginger, garlic, coriander, chilli powder, sugar and salt. Simmer over medium heat, stirring occasionally, until thick and saucy, about 10 minutes.

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Tomato Tomatillo Chutney - 'Tom Tom'

Place the green tomatoes, tomatillos, raisins, onion, brown sugar, salt, apple cider vinegar, pickling spice, chili powder, crystallized ginger, and brown mustard seed into a large pot over medium heat. Bring to a boil, and stir until the brown sugar has dissolved. Reduce heat, and simmer the chutney until thickened, 1 to 2 hours, stirring occasionally to keep chutney from burning on the bottom.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the chutney into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 to 20 minutes, or the time recommended by your county Extension office.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Any uncanned chutney can be refrigerated or frozen.

Recipe Summary

  • 4 pounds ripe tomatoes
  • 1 (1 inch) piece fresh ginger root
  • 3 cloves garlic
  • 1 ¾ cups white sugar
  • 1 cup red wine vinegar
  • 2 onions, diced
  • ¼ cup golden raisins
  • 2 teaspoons mixed spice
  • 1 teaspoon chili powder
  • 1 pinch paprika
  • 1 tablespoon curry paste

Fill a saucepan with water, and bring to a boil. Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. Remove from water, cool, and peel.

Puree tomatoes with ginger and garlic in a food processor or blender.

Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. Season with mixed spice, chili powder, paprika, and curry paste. Simmer over medium heat until thick. Refrigerate until ready to use.

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I made the shrimp exactly as directed. Guests raved. I made a different Tomato Chutney that we've been addicted to for years (from Ponti Seafood Restaurant in Seattle) so I can't comment on this version.

Everything I want in an appetizer. For the curry powder I used 1 part hot and 3 parts regular curry powder. The dish is extremely flavorful and the phyllo gives it a nice crunch.

The chutney tastes way better when made ahead, we make it all the time. Though it's more work to sprinkle & stack the phyllo sheets, I like it much better than just mixing the shrimp with the powder and the nuts.

Made these for a Christmas party and they were a big hit. I used a bit less sugar and added a dash of balsamic as previously suggested. Also took the advice and cut the phyllo into smaller strips. Highly suggested, but the phyllo is very hard to use since it dries out very quickly in CO.

I made these for a holiday party, and they were a hit! One thing I did differently was to roll the shrimp in the nut/curry mix and then wrap in the phyllo. It dramatically cut down the prep time.

This was pretty tasty, but if I were to make it again, it would be with major changes. The phyllo didn't really add anything (I made it because I had leftover phyllo!). Iɽ just use either raw or cooked shrimp and toss it in curry powder. While the chutney was good and easy, I would use less butter and sugar it was very greasy and a bit too sweet.

Made this last night as a test for our wine club next weekend. It is fabulous. Did a short cut and put them into ready-made phyllo cups and it was just as good.

I was disappointed with this recipe until I realized Iɽ forgotten the chutney. The chutney I'm sure makes this a phenomenal recipe, and it was only so-so without the chutney. I would recommend using bigger phyllo triangles, because they look kind of messy and are hard to fold. I cut my phyllo into 9 pieces and used three shrimp per instead of the 15 pieces recommended and 1 shrimp per. They look more professional that way. I could cut back on the curry and the butter because they are very rich.

I served this as a first course and it was devoured with compliments.I found the chutney a little sweet so added a dollop of balsamic( and some ground dried chilis to perk it up a bit).

This dish is delicious, makes a beautiful presentation and is easy to prepare. Be sure to make the phyllo strips narrow enough, so that both the head and tail show. I made the shrimp a day ahead and froze them. You can also prepare the chutney ahead and just reheat. Just pop the shrimp in the oven (for roughly the same cooking time) and serve!

I first made this for a gathering for our dinner party club and the enire croud of "foodies" immediately started begging me for the recipe. The only person that didn't like it was my girlfriend who hates shimp however, with everyone raving she even decided to give it a try. The look on her face was classic (sort of like Bill the Cat from the old Bloom County cartoons :-) ) Since then I have tried different variations - the mango chutney was particularly delicious. You will not regret making this dish!

Really great - don't cut down on the spices, or you'll be disappointed. (did that once to please a non-spice loving guest, yuck.) Really not that hard to make once you get going. Also, macadamias will substitute for hazelnuts if you happen to be in that pinch -

I mixed the shrimp directly with the ground hazelnuts and the spices (with the addition of some cayenne and S&P), then rolled them in the phyllo. This is a Fantastic recipe!

Very good. Added more spices(garlic,cilantro and ginger to sauce), and seasoned shrimp w/S&P. Phyllo should be cut in smaller squares, and maybe use less butter so not so soft. Made earlier in day,and put in refrigerator. Cooked in @10 min, shrimp were done but phyllo not golden.

Surprisingly easy. it was my first time with phyllo and it went off without a hitch. I forgot to get tomato paste, so i used slightly more tomatoes and reduced til the sauce was more chutney-like. Impress your naysaying friends and family who think you can't cook.

This dish got rave reviews. I served it as a first course with the chutney in the middle of the plate and six shrimp surrounding. I dusted the top of the plates with the remaining spice mix. Based on the response, I will definately make this one again!

Delicious! The chutney was a breeze to make. Only difficulty was wrapping the curled shrimp. I had to break the shrimp to straighten it out. Otherwise, the ends don't stick out of the phyllo.

Made this recipe as written. It was fabulous. The chutney was very very good. All easy to make. It was a hit with our "food knowledgeable" friends. I made them earlier in the day and just popped them in the oven when the guests arrived. Next time I'll try to make them several days ahead and freeze them.


1 tablespoon cooking oil
1/4 teaspoon cumin seeds
1/4 teaspoon black mustard seeds
1/2 teaspoon turmeric powder
1/8 teaspoon Kashmiri red chili powder, optional
3-4 large garlic cloves minced
1 inch ginger minced
1 small onion, chopped
1-2 green chilies chopped, adjust per spice tolerance
4 cups red cherry tomatoes or 2-3 medium red tomatoes chopped
1 Tablespoon raw sugar (adjust per taste)
1/2 teaspoon salt, or to taste


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&rsquos about it! Since I like the bits and pieces of texture, I leave it as is.

If you like traditional Indian Chutney&rsquos , 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&rsquos 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.


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If you make this Instantpot Tomato Chutney Recipe, do let us know how you like it by star rating it and leaving a comment below.

How to make Momos Chutney Recipe (Step by Step Photos):

1) Take tomatoes and dried red chilies in a pan along with water.

2) Turn the heat on medium and cook for 5-6 minutes. The skin of tomatoes will starts to release and chilies get soften. Let it cool down.

3) Meantime, dry roast the cumin seeds and peppercorns on low-medium heat with stirring constantly till you get roasted aroma of the cumin. Let it cool down as well.

4) Then discard the water from tomato-chili and take them into a grinder or blender. Add roasted cumin seeds and peppercorns. Also add garlic cloves and salt.

5) Squeeze the lemon juice.

6) And grind into smooth paste. Remove it to a serving bowl.

Serving suggestion: Serve this spicy chili garlic sauce aka momos sauce or chutney with veg momos. This can be served on side with spring rolls, potato wedges, veg cutlet, tikkis or pakora too.

Step by Step Photos Above Want to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

How to make tomato chutney (stepwise photos)

1. On a medium heat, dry roast 1 tablespoon chana dal (bengal gram) and ½ tablespoon urad dal till golden and aromatic. If you do not have dal, you can use 2 tablespoons peanuts. Roast them until golden and aromatic. Next add ½ teaspoon cumin seeds to the hot pan & toss for a while. Set aside to cool.

2. Pour 1 tablespoon oil to a pan and fry 4 to 6 red chilies till crisp. Do not burn them.

3. Add 1 medium onion cubed and 1 to 2 garlic cloves. Fry them as well for about 3 to 5 minutes or until the raw smell of onions goes away. You can also brown the onions lightly. Some people like to add garlic directly to the blender for the raw flavor. You can also do that.

[Substitute: If you don&rsquot eat onions and garlic, you may skip onions here and just use ginger instead of garlic]

4. Add 3 large chopped tomatoes, ½ teaspoon salt and 1/8 teaspoon turmeric. Fry all of these until mushy. I do not add tamarind to this chutney as the tang from tomatoes is sufficient. If you prefer you can add very little.

5. The raw smell of onions and tomatoes should go away. Next set aside to cool completely.

Grinding onion tomato chutney

6. Next add red chilies, cumin and roasted dals as well to a blender jar.

7. Make a fine powder. You can also blend all the ingredients together but I prefer to blend the dal finely first.

8. Add garlic, tomatoes and onions.

9. Next blend to a smooth or coarse texture to suit your liking. If using peanuts you may need to pour little water to adjust the consistency. Taste test and add more salt.

10. Lastly heat 1 teaspoon oil in a pan. Add ¼ teaspoon mustard seeds and ¼ teaspoon urad dal. Fry until the dal turns golden. Add curry leaves and red chilies. Turn off when the leaves turn crisp. Sprinkle hing.

Finally pour this to the chutney. I usually use the same pan I sauteed the tomatoes in, for the tempering. So I add the chutney to the pan after tempering since the oil is too little.

Serve tomato chutney with breakfasts or snacks.

Serving suggestions

Most South Indians serve chutney with breakfasts like idli, plain dosa, medu vada and even with plain rice & ghee. I also use this tomato chutney to serve with snacks, sandwiches, pakora and rolls. Smear the chutney on bread or rotis then add your favorite filling. You will love this!

I also smear this over the rotis for making kathi rolls for my kids. Tomato chutney can be made ahead & refrigerated for 2 days. A tadka or tempering to the refrigerated chutney brings back freshness to the chutney.

Spiced tomato chutney recipe + a huge thank you!

First things first, the biggest thank you to everyone who emailed after my last post asking for recipe testers!! I was expecting a handful of my regular readers to put their hand up, but was not expecting so many of my silent followers to come out of the woodwork’s too! I was so humbled by your emails and enthusiasm and somewhat overwhelmed at the task of choosing who I would use and what recipes I’d sent out to whom. As you’ve probably guessed by my longest ever absence on here, I’m still snowed under and most days am feeling like I’m treading water just to stay afloat, so I’ll be keeping this post super short and sweet and don’t be at all surprised if you only hear from me a few times over the next month (I have a great guest post lined up for in a few days time though, so stay tuned!). I’m really looking forward to getting back into regular posting once my manuscript is handed in…

The kids and I picked up a 10kg box of cheap sauce tomatoes at the markets on Saturday (you know cause I really need to give myself more work and all!?). I’m a sucker for cheap tomatoes and have had to rely on them this year as our own tomato plants got smashed to pieces in crazy winds months ago. The kids and I spent a few hours preparing enough pasta/pizza sauce to last us well into the winter months yesterday, but that still only used up about 2/3 of our market score. So knowing my freezer is now completely full my mind turned next to a few jars of chutney to liven things up when the rain finally comes. This ones super simple, but does use a few lovely spices to give it some grunt. I’ve used black sesame seeds here cause I’ve had a bag in my pantry for way too long and they were screaming out to be used, but regular hulled or unhulled white ones would be fine too. You can find fenugreek at your local Indian grocers.

Spiced tomato chutney

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  • 1 tsp black mustard seeds
  • 7 - 8 fresh curry leaves
  • 2 tbsp coriander seeds
  • 1 tsp fenugreek seeds
  • 2 tbsp coconut oil
  • 2 garlic cloves
  • 5 - 10 fresh long red chillies, trimmed and cut into halves
  • 1 tbsp ginger paste (see Tips)
  • 1 carrot, cut into pieces (2 cm)
  • 5 fresh tomatoes (approx. 560 g), cut into quarters and deseeded
  • 1 tsp asafoetida (see Tips)
  • 1 tsp salt
  • 2 tsp sugar

Sweet and Savory Spiced Papaya Raisin Chutney Recipe

Chutney is a popular side dish with origins in Indian cuisines. Chutneys are extremely diverse and can include anything from what others might call a relish, salsa, or even ​jelly or jam. They can be chunky or smooth and range widely in terms of flavors and spice.

Chutneys are usually made fresh and can be made from a variety of fruits, vegetables, and spices. To make a chutney, select ingredients are mixed together then simmered slowly to blend and infuse the flavors.

Papaya is a nutritional powerhouse of a tropical fruit. They are a rich source of natural vitamin C and vitamin A and are a great source of fiber. ​Papayas are also known for their ability to aid in digestion both due to their high natural fiber content and the fact that they contain papain, an enzyme that aids in the digestion of proteins.

In this papaya raisin chutney recipe, sweet papaya gets some extra snap from warm and comforting spices, ginger, and dry mustard. Golden raisins add to the texture of the chutney. This chutney is very easy to make and goes well with chicken, pork, and even as a spread for toast. ​

Chutneys tend to be chunky by nature and this recipe is no exception. If you prefer to make a smooth sauce, simply puree the cooked and cooled mixture in a food processor before serving. You'll never go back to store-bought chutney after tasting this delicious home-cooked chutney.

*Note: When making homemade chutneys, fresh ingredients are key. While papaya can be found in grocery stores year-round, the peak season for the fruit is early summer and fall.