Tomato Chutney Recipe
This tomato chutney recipe is a spicy, piquant sauce best made with freshly picked tomatoes. My local urban farmer has incredible tomatoes every summer, and I knew I would regret it if I did not put some up for when tomato season ends. The recipe was suggested to me in the A Good Carrot private Facebook group that I run when I asked for tomato recipe ideas, and I knew I just had to give it a try! Every week I had tried to buy enough to have more than what we just eat in a week, but thus far have not succeeded. This week I bought fifteen pounds, in hopes that I could experiment with some recipes.
Tomatoes to Use
I used cherry tomatoes for this particular recipe, but you can definitely use anything that you have. Since they were cherry tomatoes, I did not de-seed them. This is totally an optional step, and one that I opt for sometimes, as I have unfortunately made too many quantities of bitter tomato sauce because of bitter tomato seeds. I decided to take my chance this time.
It is hard to think of anything that this chutney WOULDN’T be good on, but if you find something, let me know.
- 3 teaspoons refined coconut oil (the kind with no odor or flavor)
- 2 teaspoons black mustard seed
- 2 baskets cherry tomatoes (about 2 pounds)
- 1-2 fresh serrano chillies, chopped
- 2 hunks ginger
- 1/2 teaspoon sea salt
- In a wide saucepan, heat oil over medium heat. Add black mustard seed and cook until they start to pop.
- Add cherry tomatoes, serrano chilies, ginger, and salt.
- Stir, breaking down tomatoes with the back of the spoon. If tomatoes start to stick, turn heat down to a simmer. Cook until tomatoes are broken down, no longer than 1 hour.
- Store for 1 week in the refrigerator, or in the freezer for up to 6 months.