Sweet Tomato Chutney


I absolutely love the sweet-sour combination of flavours. As a kid I remember sharing my lunch with friends and some of them used to get this yumm jammy chutney… I always pestered my mom to make it… but somehow she never did☹️. After some time I forgot about it.

If you guys follow me on instagram, you know I’ve done a mini series on achaars ie pickles. It was then that I could literally just feel the flavour of that chutney on my palette and knew I had to make it. Gave it a try, and it turned out exactly as I had imagined.

It’s definitely not for the diet-conscious as it has quite a lot of sugar, but its soo soo good! I made a small jar and lets see how long does it last.

Do give it a try and let me know your thoughts on it.

Sweet Tomato Chutney

  • Servings: 200ml chutney
  • Difficulty: medium
  • Print


  • 1 tbsp mustard oil
  • 2-3 dried red chillies
  • 1-2 bay leaves
  • 1/2 tsp kalonji
  • 1/2 tbsp grated ginger
  • 2 cups diced red tomatoes
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1-2 tsp tamarind pulp (optional)

How is it made

  1. Smoke the oil and allow it to cool.
  2. Reheat the oil, add in the chillies and bay leaf.
  3. Sauté for 15-20 seconds.
  4. Then add in the kalonji & ginger, sauté for 15-20 seconds.
  5. Add in the tomatoes and mix well.
  6. Cover & allow it to simmer for 3-4 minutes or till tender.
  7. Once the tomatoes are tender, mash them a little with the back of your spatula.
  8. Add in the sugar, salt & tamarind(if using) and give it a good mix.
  9. Cover & cook on medium-low flame for 4-5 minutes.
  10. Remove the lid and cook on low flame for 7-8 minutes- stirring occasionally to keep it from catching the bottom of the pan.
  11. The chutney will thicken and look like a melted jam, it means its ready.
  12. Let it cool completely and then transfer to sterilised bottles.
  13. Store in the fridge for upto 2 weeks.

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