Tangy Tomato Chutney – sweet and spicy, it tickles the palate, and Ohh… it’s so very easy to make!
Whip up this delightful condiment in less than 30 min… you probably have most of the needed ingredients in your pantry!
Chutney – A Quintessentially Indian condiment
Just say the word “Chutney” to an Indian, and watch him/her begin to salivate! It evokes such a multitude of flavors – spicy, sour, maybe a bit sweet as well….. Just the images that instantly surface in your mind are enough to make your mouth water!
This tomato chutney, though, is in a class all its own: sure, it is spicy and tangy, like most Indian Chutneys…. But it’s also a bit sweet and it is infused with the distinct flavor of cloves and the subtle hints of Garam Masala…. And it has vinegar too……all of which is quite unusual for an Indian chutney!
My Mom would make this chutney every so often, usually when tomatoes were plentiful and relatively inexpensive. It sure brought on happy smiles, and we would polish it off in no time! And Oh Yeah… you bet we licked our fingers clean… Why would we want to waste even the merest smidge left on our fingers?
This lovely little condiment often elevated the monotony of a simple, everyday Roti-Sabji (Ro-tee Sub-jee) meal. A little lick of this chutney between bites of Roti (whole wheat flatbread) and Sabji (stir-fried vegetable)…. And suddenly, the ho-hum meal is not quite so ho-hum any more!
And that last little lick of the chutney…. just before you put your plate away…. Ohhh… the lingering sense of Yumm….
Tomatoes pack Lycopene – a Powerful Antioxidant
This tomato chutney, in addition to being super low in fat and sugar, also packs lycopene, a powerful antioxidant. Found in high concentration in tomatoes…. it’s actually what makes tomatoes red! Contrast this with many other popular condiments – particularly the mayonnaise and sour cream based dips, which are often loaded with fats, salt and oftentimes, sugar as well.
So… what exactly is lycopene? It is one of several substances called carotenoids, all of which play important roles in supporting your well-being. Lycopene is not nearly as well-known as its more famous cousin from the same family, beta-carotene (abundant in carrots). Perhaps you’re aware that beta-carotene is a powerful antioxidant too, and that it is especially important in supporting your vision.
The most common characteristic of carotenoids is bright color – typically in the red-orange range. They occur widely in nature…. So…. Every time you look at a red/orange fruit, flower, vegetable… and yes, even butterflies and birds….. you can go “Aha! Carotenoids!”
Bioavailability of lycopene from tomato chutney
Here’s a fun fact about lycopene…… it is fat-soluble. You might wonder, “So what?” Well, let’s think about some of the savory snacks you might be dipping into this chutney: Samosa… Kachori….. Pakoda… Spring rolls…. Tempura… They’re kind of high in fat, right?
Interestingly, the fat in your snacks plays an important role here: it acts as a ‘delivery agent’ for lycopene! By dissolving the lycopene from the tangy tomato chutney, it helps your body absorb it more easily… i.e., makes it more bio-available!
Another fun fact….. Cooking the tomatoes increases the bioavailability of lycopene too! And to make this chutney, you have to cook the tomatoes with the added seasonings! Unfortunately, though, while cooking enhances the absorption of lycopene, it does destroy most of the Vitamin C in tomatoes.
This is true for all carotenoids, by the way – so, it’s good to consume them lightly cooked, along with a little bit of fat!
Hmmm….. Do you still think of the fat in your food as the “enemy”?
More recipes for Chutneys, Dips, Salsa, Relish
Do you enjoy trying new and interesting recipes for Chutneys, Dips, Salsa, Relish…. Well, then… Here are a few you might want to look into… Most are pretty easy to make, and I kid you not when I say ALL of these are finger-licking good! In fact, you might even want to put a couple of spoonfuls of some of these in a bowl….. and linger over it…. a little lick at a time, all by itself! Yumm!
- Apricot “Duck” Sauce – sweet, spicy, fruity ….. and NO, there’s no “duck” anywhere in there!
- Fresh Tomato Salsa – Go Mexican! Bring on the tortilla chips!
- Roasted Tomatillo Salsa – tart and spicy, versatile Salsa Verde for burritos, enchiladas and more
- Pineapple relish – with fresh pineapple, bursting with flavor
- Golden Methamba – fenugreek-infused, sweet-start green mango relish
- Peanut Chutney – creamy and nutty, with roasted peanuts and yogurt
- Chia Seed Dressing – with dill, so creamy and yummy
- and More like these – Use the Search Box to find them!
Do leave reviews, star ratings… Much appreciated!
Special Diets
This bright red, tangy and tongue-tickling tomato chutney is vegetarian, vegan, gluten-free, soy-free and nut-free. See Recipe Notes for a few variations, including a no-onion version.
Craving a new and interesting dip for your favorite savory snacks? Well then…. try this one the next time you’re planning a fun evening with friends!
Put it out it with fried goodies like Samosas, Pakodas, spring rolls and such… or maybe some cream cheese and crackers…. or even just plain old potato chips….. Enjoy watching your friends go crazy over it, licking their fingers and smacking their lips!!
Do leave a review and star rating… Thanks!
Tangy Tomato Chutney: Sweet, Spicy and Easy to Make
Equipment
- Electric chopper or food processor preferred if not available, use a manual chopper or a sharp knife to mince onions and tomatoes
- Microwave oven preferred if not available, follow alternate directions in Recipe Notes
- Microwave-safe glass/ceramic dinner plate I do not recommend using plastic plates; don't need if not using microwave
- Vented Microwave-safe dome-shaped lid
- Wide, heavy-bottom skillet / frying pan (10 inch/ 25 cm) non-stick or stainless steel Do NOT use cast iron for cooking tomatoes
Ingredients
- 1/2 cup Onions – minced or finely chopped White/yellow onions preferred; shallots are fine; if not available, red onions are OK, but the deep purple color of the onions gives an unappealing color to the final chutney.
- 2 cups Tomatoes – chopped 4-5 medium Roma; choose tomatoes that are ripe and deep crimson red – this gives the best color to the chutney.
- 2 tsp Oil I like to use peanut oil; or use any mild flavored oil of your choice
- 4-5 whole Cloves pounded lightly in a mortar and pestle to release flavor
- 1/2 tsp Kashmiri Chilli powder gives lovely color without excessive heat; if not available, use 1/4 tsp red chilli powder (cayenne); add a bit more if you want it to be a bit more spicy – up to to 1/8 tsp more
- 1/2 tsp Paprika for good color without heat – if not available, OK to omit
- 3/8 tsp Salt adjust at the end – add up to 1/8 tsp more if you prefer
- 2 tbsp Sugar adjust at the end – add up to 1/2 tsp more if you prefer a slightly sweeter Chutney
- 12 whole Raisins about 1 tsp
- 1/8 tsp Garam Masala powder if not available, see Recipe Notes for a workable substitute
- 1/8 tsp Clove powder if not available, pound 1-2 cloves till finely powdered in a mortar and pestle
- 2 tbsp Apple Cider Vinegar (add up to 1 tbsp more if you want extra tang) unfiltered (with the mother) preferred; if not available, see Recipe Notes for using other varieties of vinegar
Instructions
Prep the onions, tomatoes and cloves; Follow the suggested work plan to save time.
- Dice onions- medium, then finely chop/mince in chopper.
- Chopped/minced onions
- Transfer minced onions to a microwave-safe dinner plate (glass/ceramic)
- Cover with vented microwave-safe lid and microwave on Hi for 2 min – the onions become translucent
- While onions cook in the microwave, dice tomatoes -medium – then chop/crush in a chopper or food processor – do not blend smooth
- Crushed tomatoes
- Stir the partially cooked onions,, collect in the middle of the plate cover and microwave on Hi for another 1-2 min
- Stir, collect to the middle and microwave on Hi for 1-2 min: stir after one min to check for scorching in the middle. (You might not need to cook any further after 1 min.)
- The onions should look fairly dry and very lightly browned in the middle.
- Transfer the cooked onions to a small bowl and add the crushed tomatoes to the same plate.
- Cover with a vented microwave-safe lid and microwave on Hi for 3-4 min. The cover catches splatter from the tomatoes as they cook and the vents allow steam to escape, which helps dry out the tomatoes. (This saves time while making the chutney)
- Meanwhile, lightly crush/pound 4-5 cloves in a mortar and pestle – this helps to release its flavors into the chutney.
Make the Chutney : Yields about 1 scant cup of chutney
- Heat oil in a wide, heavy bottom frying pan, then add cloves and onions.
- Saute for 1-2 min on low heat, stirring constantly, till onions are lightly browned – do not let them become too dark.
- Add the cooked crushed tomatoes
- Add Kashmiri chilli powder (or red chilli powder/cayenne), paprika, salt and sugar.
- Stir and cook, uncovered on low-medium heat for 3-4 min till most of the juices dry out. Stir periodically to prevent sticking and burning on the bottom. Stir in raisins and set aside to cool – uncovered.
- When cooled to lukewarm, add Garam Masala and clove powder. Stir and set aside for 5-10 min to cool further.
- When the chutney cools to room temperature, add apple cider vinegar and sir to mix well. Taste-test and adjust salt and sugar. Also add more red chilli powder if you like. Set aside to rest for 10-15 min.If it looks too dry, add a little water (1-2 tsp) – don't add too much, you don't want it to become too runny. See pic for texture and consistency.Serve with your favorite snacks – Samosa, Kachori, Pakoda, Appey (pictured), Tempura, Spring rolls, Quesadillas… and even plain old potato chips or simple salted crackers (pictured)…. or spoon some over a chunk of cream cheese and serve with crackers.Enjoy!
Notes
No Microwave oven?
No worries… you can do all of this on the stove-top too, it will just take a bit longer.- If you have TWO heavy bottom skillets, it will save you some time:
- Cook the onions on one pan and the tomatoes in another pan.
- Heat pan, add oil , cloves and the minced onions, stir, cover and cook on low heat for 5-6 min, stirring periodically to prevent sticking and burning
- Meanwhile, place minced tomatoes in a second heavy bottom pan (or you can use a heavy bottom saucepan too – 2 qt/2L), cover and cook on low heat for 5-6 min, stirring periodically to prevent sticking and burning
- Remove cover and continue to cook the onions until they start to brown an caramelize a bit – just little hints of brown – see the pic in the main recipe directions – do NOT brown them too much!
- if you let the onions become too brown, the color of the final chutney will not be quite as pretty
- Repeat the process with the tomatoes in the other pan – allow the juices to dry out a bit and turn the heat off.
- Proceed as per the directions in the main recipe.
- Cook the onions on one pan and the tomatoes in another pan.
No Garam Masala on hand?
Make a small batch of a substitute “quick mix” that you can use in a pinch… It’s not quite as flavorful as “real” Garam Masala, but will work fine in this recipe, adding some complex flavor notes to the chutney. Mix the following together: press the mixed powders with the back of a sturdy spoon to really blend the spices together (or use a small mortar and pestle):- 1/8 tsp cinnamon powder
- 1/8 tsp clove powder
- 1/8 tsp freshly crushed black pepper
- 1/8 tsp cardamom powder – pound the seeds from one black cardamom ( use green cardamom if black is not available)
- a tiny pinch of mace powder (or nutmeg powder): do not add more!
No Unfiltered Apple-cider vinegar?
If you only have filtered and sterilized apple cider vinegar, no worries, just use that instead. The unfiltered vinegar with the ‘mother’ is probiotic and has more nutritional benefits. Use one of these alternatives instead:- 2 tbsp red wine vinegar + 1 tbsp water + 1/8 tsp sugar
- 2 tbsp white wine vinegar +1 tbsp water + 1/8 tsp sugar
- 3 tbsp Rice vinegar + 1/8 tsp sugar
- 1 1/2 tbsp white distilled vinegar + 1 1/2tbsp water + 1/8 tsp sugar
- this is usually a bit sharper in taste and is not nearly as flavorful
- add a pinch of clove powder to enhance the flavor
- this is usually a bit sharper in taste and is not nearly as flavorful
Want to make a larger batch? Do it in advance!
If you’re planning to make this for a larger crowd, it’s easy to scale up. However, know that it will definitely take significantly longer to get all the juices from the onions and tomatoes to dry out sufficiently.- I would highly recommend making a larger batch a day or two in advance and storing it in the refrigerator.
- Alternatively, at least get the onions and tomatoes prepped and cooked in advance (1-2 days is fine). Then you can finish making the chutney on the day you wish to serve it.
Storing Leftovers:
Store any leftover Chutney in a glass jar with a good lid In Refrigerator:- Good for about a week, possibly longer
- Good for about 2 months, possibly longer
Looks very simple to make and ingredients are staple – so I can make anytime
Yes, it is pretty simple… if you pre-cook the onions and tomatoes in the microwave, it saves time as well and the overall shorter cooking time means more nutrients are retained. Let me know how it turns out when you make it!
My peers and I made this Tangy Tomato Chutney recipe, and we enjoyed it! There was a great balance of sweet, spicy, and tangy flavors. The instructions were very clear and easy to follow, and the dish came together amazingly! We used ripe tomatoes, which created a nice, thick, and glossy consistency with a rich flavor. The chili was a great touch that brought a little kick without being too overpowering. Overall, this was a great recipe that will be used again. Thank you!
So glad you tried it and enjoyed it! And thanks for taking the time to review and leave a star rating! 🙂