Go Back

Tomato Chutney

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

Main
  • 1 teaspoon oil
  • 1/2 teaspoon black mustard seeds (I used ground mustard)
  • pinch asafetida (I didn't use)
  • 1/2 cup rice wine vinegar
  • 1 1/2 cups chopped fresh tomato
  • 1/8 teaspoon curry powder
  • 1/8 teaspoon fenugreek (I didn't use)
  • 1 1/2 teaspoons chopped fresh ginger
  • 1 1/2 teaspoons chopped fresh peeled garlic
  • 1/4 teaspoon powdered turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin seeds
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon mace (I didn't use)
  • 1/2 cup vegan sugar (I used a little less)
  • 1 teaspoon salt
  • 1/4 cup raisins

Method
 

Steps
  1. In a heavy-bottomed sauce pan, heat vegetable oil over medium heat. Add the mustard seeds and asafetida. When the mustard seeds begin to pop, add all the ingredients. Stir together and bring to a simmer until the liquid reduces and the mixture thickens slightly, 15 to 20 minutes. Remove from heat and cool. Cover and refrigerate until needed.
  2. This makes about 1 1/4 cups chutney.