Spicy Tomato Chutney, easy to make Indian inspired spiced tomato chutney. Perfect with samosas, poppadoms or your favourite naan bread.
![Spicy Tomato Chutney with an Indian Thali Platter](https://theveganplanetkitchen.com/wp-content/uploads/2022/01/IMG_3088-1024x820.jpg)
Spiced Tomato Chutney
Easy to make Indian inspired spiced tomato chutney. Perfect with samosas, poppadoms or your favourite naan bread.
Ingredients
- 1 tablespoon vegetable oil
- ½ teaspoon black mustard seeds
- ½ teaspoon urad dal optional
- Pinch asafoetida (hing)
- 1 large shallot diced
- 4 cloves garlic minced
- 20 g ginger minced
- 1 small spicy green chilli minced
- 1 teaspoon jaggery or brown sugar
- 400 g tin chopped tomatoes
- 100 ml water
- Salt and black pepper
Instructions
- Heat the oil in a pan over medium heat. Once hot add the black mustard seeds, urad dal, and pinch of asafoetida, cook for 30 seconds until the seeds begin to pop.
- Add the onion and sauté until soft and translucent, around 6 minutes.
- Now add the minced garlic, ginger and chilli. Continue to sauté for 1 minute.
- Add the jaggery or brown sugar and melt into the onions and spices for around 30 seconds.
- Add the tin of chopped tomatoes with around 100ml of water. Bring to a boil, turn the heat down to a gentle simmer and cook partially covered until the chutney is thick and the tomatoes are breaking apart. This will take around 15 – 20 minutes.
- Taste and adjust the seasoning. We added ½ of salt and a good pinch of black pepper.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!