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.
Delicious on just about anything,
- 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.