Tomato chutney is an Indian condiment made with tomatoes. It is savory, spicy, and sweet in taste. It is served with Indian meals, snacks, and appetizers. Check out this quick and easy tomato chutney recipe that can be made in the instant pot or the stovetop.
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.