Tomato Garlic Chutney - Back to the Roots - Official Site®

Tomato Garlic Chutney

Sweet, tangy, spicy, and aromatic, chutney is a delicious condiment with Indian spices that works well to complement just about any food. Try it as a spread on sandwiches or burgers, or serve with pita, roti, chips, salads, or rice. The possibilities are endless!


2 cups cherry tomatoes
1 tbsp vegetable oil
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
1/2 cup red onion, chopped
4 garlic cloves, minced
1/4 tsp turmeric powder
1/2 tsp red chili powder (or to taste)
1/4 tsp paprika
salt to taste


1. Harvest fresh cherry tomatoes from your Self-Watering Planter. Blend into a puree and set aside.

2. Heat oil in a medium skillet on medium heat. Add cumin and mustard seeds. Once the mustard and cumin seeds start to pop, add chopped onion. Saute until onions start to brown slightly.

3. Turn heat down to low and add garlic. Sautee for 1 minute.

4. Add cherry tomato puree and mix well. Saute for 1 minute.

5. Add turmeric, red chili powder, and paprika and mix well. Simmer the chutney for 5 minutes on medium heat until most of the liquid has evaporated. You should be able to run a spoon through the mixture and leave a trail.

6. Add 1/4 cup of water and mix, allow the water to evaporate as well. Repeat this step one more time. This helps the flavor deepen.

7. Once the second addition of water has mostly evaporated off, spoon into a bowl and let cool. Serve and store in refrigerator for up to 5 days.

Makes about 1 1/2 cups.

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