Quick & Easy Spicy Tomato Chutney
Whip up this vibrant, spicy tomato chutney in under 30 minutes! Perfect for adding a burst of tangy heat to any meal, this recipe uses common pantry ingredients and delivers big on flavor. It's incredibly versatile and pairs wonderfully with curries, grilled meats, sandwiches, or even as a dip.
Ingredients
- 28 ozCanned diced tomatoes
- 1 small, finely choppedRed onion
- 3 mincedGarlic cloves
- 1 inch piece, gratedFresh ginger
- 1 finely chopped (adjust to taste)Green chili
- 1 tablespoonVegetable oil
- 0.5 teaspoonMustard seeds
- 0.5 teaspoonCumin seeds
- 0.3 teaspoonTurmeric powder
- 0.5 teaspoon (adjust to taste)Red chili powder
- 1 tablespoon (or more, to taste)Granulated sugar
- 1 tablespoonApple cider vinegar
- 0.5 teaspoon (or to taste)Salt
- 2 tablespoons, chopped (optional, for garnish)Fresh cilantro
Instructions
- 1
Heat the vegetable oil in a medium saucepan over medium heat. Once hot, add the mustard seeds and cumin seeds. Cook for about 30 seconds until they begin to splutter and turn fragrant.
⏱ 1 min - 2
Add the finely chopped red onion to the saucepan. Sauté for 3-5 minutes, stirring occasionally, until the onion softens and becomes translucent.
⏱ 5 min - 3
Stir in the minced garlic, grated ginger, and chopped green chili. Cook for another 1-2 minutes until the aromatics are fragrant, being careful not to burn the garlic.
⏱ 2 min - 4
Add the turmeric powder and red chili powder to the pan. Sauté for just 30 seconds, stirring constantly to toast the spices without burning them.
⏱ 1 min - 5
Pour in the undrained canned diced tomatoes. Add the granulated sugar, apple cider vinegar, and salt. Stir all ingredients well to combine.
⏱ 1 min - 6
Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 15-20 minutes, stirring occasionally, until the chutney thickens to your desired consistency and most of the liquid has evaporated.
⏱ 20 min - 7
Remove the saucepan from the heat. Taste the chutney and adjust the seasoning as needed, adding more salt, sugar, or chili if desired.
⏱ 1 min - 8
If using, stir in the fresh chopped cilantro. Allow the chutney to cool completely before serving. Store any leftovers in an airtight container in the refrigerator for up to 1 week.