Searching for something to add a burst of tangy, tangy-sweet, and just lightly spicy umami to your meals? Spiced Tomato Chutney might just be the newest condiment you begin making at home.
Whether you want it as a side for protein dishes (grilled meats, sandwiches, and so on) — basically any dish you would serve with a regular condiment — or even a cheesecake platter, face in two servings about 275g (1 cup) game plan-slash-platter, this chutney delivers big flavor.
A true accompanier in the rich and varied Indian culinary traditions, this chutney is made from fresh produce to aromatic whole ground spices, and provides the true satisfaction of a complete balanced flavor.
Here is an article on how to make a tasty chutney for 2 — including the recipe, health benefits, storage info, and serving and pairing suggestions.
Whether you are a pro chef or someone who has never cooked in their life, this recipe falls into the category of simple and easy, which will be a game-changer at your table.
If you’re searching for an easy tomato chutney recipe that’s vibrant, flavorful, and beginner-friendly, look no further — Spiced Tomato Chutney brings the perfect balance of sweet, spicy, and tangy every time.
History of Tomato Chutney
Indians are the Original Tomato Chutney People. This ahtens has been a part of Indian cuisine for ages. Chutneys in their traditional forms were indeed created to preserve seasonal vegetables and fruits by marinating them in a vinegar, sugar, and spice-based solution that could be preserved at room temperature. The word “Chutney” comes from Hindi as well, chutni (lick). This is the ultimate flavor; you can imagine anybody who tries it. Classic Indian tomato chutneys are seasoned with tamarind, coconut, or green mango, but this one plays off a closet, general-purpose version that swaps in spices for pantry essentials: tomatoes, vinegar, and an eclectic medley of seeds.
Spiced Tomato Chutney
Equipment
- 1 Pan Medium, for cooking
- 1 Stirring Spoon Wooden preferred
- 1 Knife For dicing and chopping
- 1 Cutting board For prep
- 1 Glass Jar Sterilized, airtight for storage
Ingredients
- 200 g Roma Tomatoes Quartered
- 75 g Red Capsicum Roasted
- 0.5 g Fennel Seeds ~¼ tsp
- 0.5 g Mustard Seeds ~¼ tsp
- 0.5 g Cumin Seeds ~¼ tsp
- 0.5 g Chilli Flakes ~¼ tsp
- 25 ml White Vinegar
- 25 g Brown Sugar Optional, for balance
- 37 g Shallot Banana Diced
- 5 g Garlic Finely diced (1–2 cloves)
- 0.5 g Fenugreek Seeds ~¼ tsp
- 5 ml Corn or Vegetable Oil For sautéing
Instructions
- Heat 5ml corn or vegetable oil in a medium saucepan over medium heat. Add fennel seeds, mustard seeds, cumin seeds, and fenugreek seeds. Sauté for a few seconds until the seeds crackle and pop, releasing their aroma.
- Add diced shallot and garlic to the pan. Sauté for 3–4 minutes, stirring occasionally, until the shallots turn translucent and golden.
- Stir in quartered Roma tomatoes and roasted red capsicum. Cook for 8–10 minutes, stirring often, until the tomatoes break down into a puree and the capsicum softens, adding smoky sweetness.
- Add white vinegar and brown sugar (if using). Reduce heat to low and simmer for 10–12 minutes, stirring occasionally, until the chutney thickens to a glossy, jam-like consistency.
- Season with chilli flakes and salt to taste. Stir well and cook for an additional 2–3 minutes until the chutney holds its shape on a spoon.
- Remove from heat and let cool slightly. Transfer to a sterilized glass jar and store in the refrigerator. Serve warm or chilled; flavors deepen after 1–2 days.
Notes
- Serving Ideas: Serve with parathas, dosas, curries, or sandwiches. Also great with cheeseboards.
- Storage: Lasts 10–14 days in fridge. Can be frozen in small containers for up to 3 months.
- Variations: Add mango or pineapple for fruity notes. Use apple cider vinegar or lemon juice for tang. Mix in fresh herbs before serving.
- Pro Tips: Use Roma tomatoes for less water. Toast spices fresh. Always sterilize jars.
Serving Suggestions: Endless Combinations
The superpower of this chutney is its versatility. Some ideas to get you thinking are:
Classics to Try
- With Rice or Parathas — Ideal as a dollop that zings up plain grains or those fluffy flatbreads.
- Pair with Curries or Dal: Take the heaviness out of cream or spice with a bite of acidity.
- On Dosas or Idles: A must-have in any South Indian Breakfast, you rock perfectly with these fermented delights.
Contemporary Reimagining’s
- Sandwich filling: Smother it on grilled veggie, chicken, or paneer wraps to elevate the flavor by many magnitudes.
- Cheeseburger/Taco: Gives any handheld a little oomph, moister, interesting bite.
- Cheese Board Accomplice: Complementary to sharp cheddar, creamy brie, or tangy goat cheese such as this one.
Custom Variations
- Bitterness: Add 30g more brown sugar. Chili flakes in.
- Super Tangy: Substitute white vinegar for apple cider or a squeeze of lemon juice.
- Fruity Fusion: Add 50g fresh mango or pineapple dice for your taste treat.
- Fresh finish with herbs: Combine fresh mint or coriander just before serving.
How to Be Successful?
- Type of Tomato: Select Roma or plum tomatoes instead (they are flavorful and less watery). Store unripe tomatoes and refrigerate once soft; second, ripe.
- Seasoning freshness: Buy whole spices and toast them just before using because that will provide maximum strength. Keep the remaining in an airtight container away from sunlight.
- Oil Pick: Yes, mustard is your Indian cousin, but other neutral oils like corn or sunflower work as well.
- Sterilize: Sterilize the jars by boiling them for 10 minutes. Store in the refrigerator for up to 2 weeks or freeze small amounts for up to 3 months.
Best Beverage Pairings for A Perfect Experience
A good beverage should round out and not clash with the bold chutney flavors:
- Masala Chai: This comforting mix of spices is akin to the jaljeera, considering the cumin and fennel in chutney.
- Raita: A Sham poutine Lassi (Salted with Yogurt).
- Vinegar: The bright lemon adds an acid note to balance out the vinegar.
- A light beer: Dry and cool, great with spicy food.
- Neutral Panacea: Sparkling WATER for palate neutralization after rich food.
When to Enjoy It
- Breakfast: You spread it on toast; it comes in a neat tube for scrambled eggs and goes with some tiny pancakes.
- Lunch: Sidekick to rice, chapati or wraps.
- Dinner: Grilled meats and vegs.
- Snacks: Serving for chips, cracker or veg stick.
- Tip Pro: Because it is lunch and dinner in the form of vomiting due to warming spices & vinegar — avoid spicy or acid-laden late-night servings.
Why Make Your Own?
Spiced Tomato Chutney is not just a condiment — it’s an inject of flavor, an immune system uplift, and a blank slate for personalization. Homemade — no preservatives, personalization of heat, and the joy that comes from enjoying a batch cold-made. It is only a five-minute effort to take about 35 minutes from start to finish; what a small payback! It rocks every plate. Whether you uplevel a speedy lunch or gift your guests a cheeseboard with panache, this chutney is the real deal.
So, get your pan and spices toasted with this homemade treat. You’ll be the kitchen’s next star.
