Tomato chutney is an Indian dip made with fresh tomatoes, onions, and spices. It is a very popular condiment and served with Indian meals as a side, or as a dip with snacks and appetizers.
It is really very easy to make tomato chutney at home and it can be made in a quick way in the instant pot or on the stovetop.
Jump to:
Tomato chutney ingredients
This sweet, savory, and mildly spicy chutney is made with very few ingredients found in the kitchen pantry. The main ingredient is tomato and I have used fresh Roma tomatoes but you can use cherry tomatoes or even canned ones if you like.
Ginger, onion, and some whole spices like red chili, mustard seeds, cumin seeds, cloves, and peppercorn are used and they give a nice aroma and flavor to the chutney. Finally, a little bit of sugar gives it a perfect sweetness to balance the savory and spicy taste.
You can adapt the sweetness and spiciness of the chutney based on your preference. My kids enjoy it with their favorite aloo paratha so I keep it mild in spiciness.
How to make tomato chutney?
It is really easy and effortless to make tomato chutney at home. I like to make it in the instant pot but it is equally simple to make it on the stovetop but it will need continuous monitoring and stirring.
To make it in the instant pot, turn the instant pot on the saute mode on the normal setting. Heat some oil in it and then add the whole red chili, cumin seeds, mustard seeds, cloves, and peppercorn. Allow the seeds to crackle.
Add onions and ginger and continue to saute until the onions are translucent. Then mix in the tomatoes and powder spices. Deglaze the bottom of the pot with a spatula after adding some water.
Pressure cook the chutney on high-pressure mode for 5 minutes and allow the pressure to release naturally for 5 minutes. Release the remaining pressure manually by moving the pressure knob to the venting position until the silver pin drops.
Mix everything well and turn the saute mode on for about 5-7 minutes until the excess liquid evaporates. Once the tomato chutney is of the desired consistency, press cancel and transfer it to a serving bowl.
To make the chutney on the stovetop, use a heavy bottom saucepan and saute all the ingredients in a similar way. After adding tomatoes and spices, cook it until the moisture evaporates.
How do you thicken tomato chutney?
Tomato chutney can be a little runny as tomatoes release water once they are cooked. The best way to thicken it is by cooking it for a few minutes in the instant pot on the saute mode or on a medium flame on the stove top.
Once the thickness is as per your desired liking, you can transfer it to a serving bowl and stop the cooking process.
What goes with tomato chutney?
Tomato chutney is a flavorful dip and condiment and goes with a lot of south Indian dishes like idli, dosa, and uttapam. It can also be served as a dip with snacks or appetizers like fritters, kebabs, cutlets, and other finger foods.
It also makes a great accompaniment when served as a side dish with Indian meals. Paneer paratha, aloo paratha, or just plain paratha taste great with sweet and savory tomato chutney. I also like to serve it with rice and pulao.
It can also be used in more unique and creative ways by topping it on some toast, bruschetta, pizza, or served with some grilled cheese.
How long does tomato chutney last?
If you have any leftovers or if you are meal planning ahead for the week, you can store the chutney in an airtight container in the fridge. Tomato chutney can be stored in the fridge for about a week.
When you are ready to eat, you can serve it cold or just reheat it in the microwave to get it to room temperature.
Can I freeze tomato chutney?
Tomato chutney freezes well and it can be made ahead of time for meal planning. Allow the chutney to cool down completely and then portion it and store it in freezer-safe containers or food storage bags. Frozen tomato chutney stays well for up to a month.
When you plan to serve it, you can simply take out the container from the freezer and place it in the fridge overnight. However, in case you forget to do that then you can easily defrost it in the microwave directly.
If you enjoyed this recipe, you may also like
Don't forget to rate the recipe by clicking the stars. Also, pin the recipe by clicking the "Pin" button, for your future reference.
📖 Recipe
Tomato Chutney Recipe
Equipment
Ingredients
- 1 lb Tomato (4-5 count, chopped)
- ½ cup Onion (chopped)
- 1 tablespoon Ginger (chopped)
- ½ teaspoon Salt (adjust to taste)
- 1 tablespoon Organic cane sugar (adjust to taste)
- ¼ cup Water
Oil and spices
- 1 tablespoon Oil
- 1 count Whole Red Chili
- ¼ teaspoon Mustard seeds
- ¼ teaspoon Cumin seeds
- 2 count Cloves
- 3 count Peppercorn
- ¼ teaspoon Red chili powder (to taste)
- ⅛ teaspoon Turmeric powder
- 1 teaspoon Coriander powder
Instructions
Making tomato chutney in the instant pot
- Turn the instant pot on the saute mode on the normal setting.
- Once the instant pot is hot, add oil.
- Once the oil is hot, add the whole red chili, cumin seeds, mustard seeds, cloves, and peppercorn. Allow the seeds to crackle.
- Add onions and ginger and continue to saute until the onions are translucent.
- Add the tomatoes, red chili powder, coriander powder, and turmeric powder and mix well.
- Add the water and deglaze the bottom of the pot with a spatula.
- Add salt and sugar and mix well.
- Press cancel to come out of the saute mode.
- Close and lock the lid with the pressure release valve in the sealing position.
- Pressure cook on high pressure mode for 5 minutes. (turn "keep warm" setting on)
- Allow pressure to release naturally for 5 minutes and then release the remaining pressure manually by moving the pressure knob to the venting position until the silver pin drops.
- Mix everything well and turn the saute mode on for about 5-7 minutes until the excess liquid evaporates.
- Once the tomato chutney is of the desired consistency, press cancel and transfer it to a serving bowl.
Making tomato chutney on the stovetop
- Heat a thick bottom saucepan on the stove on medium flame.
- Once it is hot, add oil.
- Once the oil is hot, add the whole red chili, cumin seeds, mustard seeds, cloves, and peppercorn. Allow the seeds to crackle.
- Add onions and ginger and continue to saute until the onions are translucent.
- Add the tomatoes, red chili powder, coriander powder, and turmeric powder and mix well.
- Add salt and sugar and mix well.
- Allow it to cook for about 5-7 minutes until the tomatoes are soft, well cooked and the excess liquid has evaporated. Keep stirring intermittently.
- Once the tomato chutney is of the desired consistency, take it off the flame.
Leave a Reply