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Tomato Chutney

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Good with any Indian dish. Its really simple to do. Adapted from one of my favourite recipes from Madhur Jaffery.

Good with any Indian dish. Its really simple to do. Adapted from one of my favourite recipes from Madhur Jaffery.

Ingredients

Serves: 4 (more or less)

Metric Cups
  • 500 grams chopped tomatoes
  • ½ teaspoon black mustard seeds
  • ½ teaspoon cumin seeds
  • 2 green chilli (slit lengthways)
  • 1 centimetre fresh root ginger (finely julienned)
  • 3 cloves garlic (crushed)
  • 6 tablespoons sugar
  • ½ teaspoon salt
  • cashew nuts
  • raisins
  • 18 ounces diced tomatoes
  • ½ teaspoon black mustard seeds
  • ½ teaspoon cumin seeds
  • 2 green chile (slit lengthways)
  • ⅖ inch fresh gingerroot (finely julienned)
  • 3 cloves garlic (crushed)
  • 6 tablespoons sugar
  • ½ teaspoon salt
  • cashew nuts
  • raisins

Method

Tomato Chutney is a community recipe submitted by SugarBitz and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Lightly fry the cashew nuts in some oil til light golden brown.
  • In a non-stick saucepan, heat about 2 tbsp of oil. Add in the black mustard seeds and cumin seeds. Stir these around til they start to pop.
  • Add in the finely julienned ginger and crushed garlic. Stir for a few minutes being careful not to let them burn.
  • Put in the tomatoes and simmer on a low flame til most of the liquid has evaporated.
  • Stir in the sugar, salt, green chillies, cashew nuts and raisins.
  • Cook til glossy and sticky, about 15 mins. Serve at room temperature.
  • Lightly fry the cashew nuts in some oil til light golden brown.
  • In a non-stick saucepan, heat about 2 tbsp of oil. Add in the black mustard seeds and cumin seeds. Stir these around til they start to pop.
  • Add in the finely julienned ginger and crushed garlic. Stir for a few minutes being careful not to let them burn.
  • Put in the tomatoes and simmer on a low flame til most of the liquid has evaporated.
  • Stir in the sugar, salt, green chillies, cashew nuts and raisins.
  • Cook til glossy and sticky, about 15 mins. Serve at room temperature.
  • Additional Information

    The chutney can be kept in the fridge for about a week.

    The chutney can be kept in the fridge for about a week.

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