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Tomato chutney
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Tomato & garlic chutney

With lots of fresh coriander

Tomato chutney
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Not Too Tricky

serves 8

About the recipe

This light and vibrant tomato chutney is inspired by the cuisine of Western India. The taste is sweet and sour, with a nice chilli kick. It is a great accompaniment to all sorts of foods and is also a fantastic way to use tomatoes when they are in season. This is beautifully refreshing for a hot summer’s day and also very comforting with warm food in winter.


nutrition per serving

3
7

Calories

2
.
1
g

Fat

0
.
3
g

Saturates

3
.
5
g

Sugars

0
.
8
g

Salt

1
.
2
g

Protein

4
.
3
g

Carbs

1
.
1
g

Fibre

of an adult’s reference intake


Ingredients

8 cloves of garlic

8 tomatoes

1 tablespoon vegetable oil

1 pinch of asafoetida

1 teaspoon black mustard seeds

1 big handful of fresh coriander leaves

1 teaspoon chilli powder

1½ teaspoons granulated sugar

Method

  1. Peel the garlic, and then roughly chop along with the tomatoes. Put them in a pan with 200ml of water, bring to a simmer, then cover and cook over a low heat for 10 to 15 minutes.
  2. Take the pan off the heat and leave to cool a little. Transfer the contents of the pan to a blender and blend the mixture to a paste.
  3. Heat the oil in a small pan set over a low heat. Add the asafoetida and, when it is fragrant, add the mustard seeds. When they begin to pop, add the tomato paste and 1½ teaspoons of sea salt.
  4. Cook over a low heat for 15 to 20 minutes until the mixture becomes a thick paste. Finely chop the coriander, then add along with the chilli powder, coriander and sugar and mix well.
  5. Leave the chutney to cool a little before serving. This chutney will keep, refrigerated, in an airtight container for up to 3 days.

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