how to make chutney recipe

Written BySheba G Updated On
how to make chutney recipe
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The Best how to make chutney recipe

I’ve been making this chutney recipe for years, and it’s a staple in our household. My family loves it, and it’s perfect for any occasion. I’ve served it at family gatherings, potlucks, and even as a snack for my kids.

The best part is that it’s incredibly easy to make and requires minimal ingredients. The flavors are a perfect blend of tangy, sweet, and spicy, which makes it a great accompaniment to any meal. Plus, it’s packed with health benefits thanks to the abundance of vitamins and minerals from the vegetables.

When I first started making this recipe, I was surprised by how quickly it became a favorite in our home. My kids would ask for it every day, and my husband would request it as an appetizer for parties. I was thrilled to see how much everyone enjoyed it, and I knew I had stumbled upon something special.

As I continued to experiment with different ingredients and techniques, I realized that this chutney recipe was not only delicious but also versatile. It can be served as a condiment, used as a topping for burgers or sandwiches, or even as a side dish on its own. The possibilities are endless!

And the best part? It’s incredibly easy to make in bulk, so you can have a batch ready to go whenever you need it. Whether you’re looking for a new recipe to try or just want something simple and delicious to serve at your next gathering, this chutney recipe is sure to become a favorite in your household too.

Classic Tomato Chutney

Classic Tomato Chutney

4.9 from 545 votes

This tangy and slightly sweet tomato chutney is a versatile condiment that pairs perfectly with Indian snacks, sandwiches, or grilled meats. Made with ripe tomatoes, aromatic spices, and a hint of ginger, it comes together in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Chutney

4 large ripe tomatoes, roughly chopped
1 tablespoon vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 medium onion, finely chopped
2 cloves garlic, minced
1 inch piece ginger, grated
2 green chilies, slit (adjust to taste)
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon salt
2 tablespoons brown sugar or jaggery
2 tablespoons white vinegar
1/4 cup water

👨‍🍳Directions

1Heat the vegetable oil in a heavy-bottomed saucepan over medium heat.
2Add the mustard seeds and cumin seeds, and cook for about 30 seconds until they begin to pop and become fragrant.
3Add the finely chopped onion to the pan and saute for 5 to 7 minutes until it turns translucent and lightly golden.
4Stir in the minced garlic, grated ginger, and slit green chilies, cooking for another minute until the raw aroma fades.
5Add the turmeric powder, red chili powder, and salt to the pan, stirring well to coat the onion mixture.
6Cook for 30 seconds to bloom the spices, then add the chopped tomatoes and water.
7Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low and let it simmer uncovered for 15 to 20 minutes.
8Stir occasionally until the tomatoes break down and the chutney thickens to a jam-like consistency.
9Stir in the brown sugar or jaggery and white vinegar, mixing until the sugar dissolves completely.
10Cook for an additional 2 to 3 minutes, then remove from heat and let the chutney cool to room temperature before transferring to a clean glass jar.

🔧Equipment

Heavy-bottomed saucepan or kadhai
Cutting board
Chef’s knife
Wooden spoon or spatula
Measuring spoons
Glass jar for storage

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 4g💛Saturated Fat: 0.5g❤️Cholesterol: 0mg🧂Sodium: 600mg🌾Total Carbs: 22g🥦Dietary Fiber: 3g🍬Sugars: 16g🥩Protein: 2g

📝Notes

Tips: For a smoother chutney, blend it with an immersion blender after cooking. Store in the refrigerator for up to two weeks. Adjust the sugar and vinegar to balance the sweetness and tanginess to your liking.

Watch Video Of How Classic Tomato Chutney Works

This chutney recipe is perfect for any occasion – whether you’re hosting a party or just need a quick snack. You can store any leftover chutney in an airtight container in the fridge for up to two weeks.

When reheating the chutney after storing it in the fridge or freezer (for longer storage), simply heat it up over low heat until warmed through. Serve with naan bread or crackers for an added treat.

❓ Frequently Asked Questions About Tomato Chutney

Q: What is chutney?

Chutney is a popular Indian condiment made from a variety of ingredients such as fruits, vegetables, or nuts that are cooked together with spices and herbs. It’s typically served as an accompaniment to meals or used as a topping for snacks.

Q: What are the main ingredients in this chutney recipe?

The main ingredients in this recipe include mangoes, onions, ginger, garlic, cumin seeds, coriander powder, red chili powder, salt, sugar, lemon juice, and vinegar.

Q: Can I make this chutney recipe without mangoes?

Yes! While mangoes add natural sweetness and texture to the chutney, you can substitute them with other fruits like pineapples or papayas if you prefer.

Q: How long does this chutney recipe take to prepare?

This recipe requires about 20-30 minutes of preparation time depending on how quickly you chop the ingredients.

Q: Can I store leftover chutney in the fridge?

Yes! Leftover chutney can be stored in an airtight container in the fridge for up to two weeks.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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