Spiced Tomato Chutney
A tangy, sweet, and lightly spicy chutney made with fresh Roma tomatoes, roasted red capsicum, and aromatic spices. Perfect for two, this versatile condiment elevates grilled meats, sandwiches, cheese boards, or Indian classics like dosas and parathas. Yields about 275g (1 cup).
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.