Tomato And Mustard Chutney

by | Nov 3, 2011 | 35 comments

Truss Tomatoes
 
I learnt to make this pungent, sweet, sour and totally zingy chutney from Nick many years ago. An absolute favourite in the houses along India’s east coast, this version has been tweaked to suit a wider audience and palate. A great tomato chutney is the epitome of pub food accompaniments. With the right amount of tang, a tomato chutney lifts up the blandest of burgers and compliments the smokiest of sausages. For those who have read my previous posts and have an excellent memory, you will know that I am a sucker for simple recipes with 3, 4 or 5 ingredients. This is one of those recipes and I had to share!
 
 
Truss Tomatoes
 
 Tomato Mustard Chutney
 
 
Food Styling & Prop Alert – The hardened plastic container that holds the chutney is actually a Nespresso Coffee Cup that I saved from the Good Food & Wine Show in Sydney earlier this year. The metal plate and silver spoon were thrift store finds. The beautiful antique French linen was sourced from Grosgrain Homewares in Wahroonga, Sydney. The red metal colander was a cheap K-Mart buy. The micro herbs were $5 for a container from Pyrmont Grower’s Market. 
 
 
Tomato Mustard Chutney
 
Tomato Chutney
 
 
 

[print_this]

 
 

TOMATO MUSTARD CHUTNEY

 
Preparation Time – 10 minutes
Cooking Time – 30 minutes
Makes – 2 cups
 

Ingredients

 
6 large truss tomatoes, diced
2 tablespoons olive oil
2 teaspoons black or yellow mustard seeds
1 teaspoon salt
3-4 tablespoons sugar
1/2 teaspoon garam masala
 

Method

 
In a heavy bottomed saucepan heat oil on medium. Add the mustard seeds. When they start crackling and spitting, add the tomatoes. Add the salt and sugar. Reduce heat to low and simmer, partially covered for 25 minutes. Stir it every 5 minutes to ensure the chutney doesn’t stick.
 
Stir through the gram masala. Cook for 2 more minutes and remove from heat. Cool completely and store in sterilised glass jars in the fridge for a week. 
 
 

My Notes

The original east Indian tomato chutney called tamater chatni in Bengali, the local dialect uses mustard oil which renders it even more pungent and hot.

The chutney at the end of the cooking time should be almost pulp-like and soft. Salt and sugar can be adjusted to taste.  

 

[/print_this]

 

 

 

Find More Recipes By CategoryIndian Vegetarian

RELATED RECIPES

SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

35 Comments
  1. Jennifer (Delicieux)

    This looks fantastic Sneh!!! Love, love, love anything tomato. And I love the moody photos!

    Reply
  2. Soma

    really beautiful photographs.. really beautiful! and we bongs use Panch Phoron or the Five Spice mix for the Tomato Chuntey, well most of the time:) and YES mustard oil!

    Reply
  3. sreelu

    wow love the simplicity of the recipe and thanks for tips on making it look like million bucks, I guess you need an eye to find the beauty be it in k-mart or garage sale. your post helps in looking for ideas

    Reply
    • Sneh

      I am glad you can find some inspiration in here. There is so much of that everywhere isn’t it?

      Reply
  4. kankana

    I love any type of tomato soup or chutney and this is SO beautifully presented. We bongs make it in a different way and Soma already said about the spice we use :)There is yet another type which my Mom makes with dried dates . I hope to share it sometime after my vacation.

    Reply
    • Sneh

      I love the date version. Nick’s aunts make it with dates too and for a while we did as well 🙂

      Reply
  5. Gaby

    Awesome photos Sneh! I’d love to try the chutney with a 100% beef grilled burger, one question though: do you think honey would work well instead of sugar?

    Reply
    • Sneh

      Sounds fantastic Gaby. I think honey might work as it loosens and becomes fluid with heat (which is what sugar does to this recipe), you might need to go very low heat and keep stirring to avoid sticking I reckon.

      Reply
      • Gaby

        Thanks, will give it a shot!

        Reply
  6. Nash at Plateful

    Oh Sneh, your thrift store finds are gorgeous. And so are your photos, the mood, the chutney. Particularly loved your last shot.

    Reply
  7. Yasmeen @ Wandering Spice

    I love the mood lighting, Sneh! Looks beautiful.

    I so rarely – ok never – make chutney, but so deeply appreciate a good one. Yours looks better than good, so my excuses are running dry. Time to try it!

    Reply
  8. Kulsum at JourneyKitchen

    the photos are beautiful girlfriend and so is the chutney! And that platter? WOW!

    Reply
  9. a spoonful of yumm

    this chutney is perfect for so many dishes ! easy to make too..yayy 😀

    Reply
  10. iva | in my kitchen

    hi sneh,this is my first time here and i love it already. how do you get your photos to appear blur fade like? do you mind sharing? I love the look of the photos,and of course your blog which is very user friendly, being a designer myself…though im still new to photography :)P

    Reply
  11. chinmayie @ love food eat

    Amazing styling! This post makes me want to give more importance to my props and styling 🙁 I really suck in that department. But your blog makes me realize how important it is.
    Love this simple tomato recipe 🙂

    Reply
  12. Shirley@kokken69

    Ooh… the tomatoes are so luscious! The photos are gorgeous, Sneh!

    Reply
  13. Sommer@ASpicyPerspective

    Love the moody photos and the chutney sounds divine!

    Reply
  14. Coco

    Put this stuff on my SHOE and I’ll eat it!

    Reply
  15. Kerstin

    Sneh, this is gorgeous. I’ve never made chutney before because I always thought it was complicated with lots of ingredients – apparently not! Quick question: what are the flavor differences in finishing chutneys with spices at the end instead of in the beginning with the oil?

    Reply
  16. Kiran @ KiranTarun.com

    Mmmm…. I seriously miss gorgeous tomatoes now that we are in “fall” season and temps. Gorgeous photos dear!

    Reply
  17. Thanh @ eat, little bird

    What gorgeous photos! I also adore tomato chutneys and this one sounds delicious with the addition of garam masala. I also love your food styling and prop alert tips – thank you so much for sharing! The platter is just beautiful.

    Reply
  18. anh

    Absolutely stunning!

    Reply
  19. Shaun @ Everybody Loves Ramen

    Sneh this looks so delicious — and i LOVE the moodiness of these photos. Always drool-worthy, your blog is.

    Was nice to meet you in person finally on Saturday 😀

    Reply
    • Sneh

      Thanks Shaun! And you 🙂 Hopefully we’ll bump into each other at another foodie event soon!

      Reply
  20. Amanda

    Great pictures and this recipe looks so yummy too! I think this chutney will go so well on crostinis. Check out my recipe here: http://bit.ly/mangochutcrostini

    Thanks!

    Reply
  21. Iron Chef Shellie

    Gorgeous and sounds delicious!! another one to add to my “must make” list!

    Reply
  22. Julie

    Very smart to save the plastic cup! I might just steal your idea ;). Next time I make a burger I think I will try this.

    Reply
  23. Petra

    This looks great especially as I don’t have to peel the tomatoes (hate peeling tomatoes!). This could also make a good Christmas gift – has to go onto my to-do-list!

    Reply
  24. Kirti Patel

    This chutney must be very yummy & very very tasty. Will make today to enjoy the great taste. Thanks Sneh.

    Reply
  25. Anders Svenson

    I like your way of representing the recipe. I am going to cook this recipe for my husband for dinner. I am sure he will love it.

    Reply
    • snehroy

      Thanks Anders! Cheers! Hope you enjoy it 🙂

      Reply
  26. P Cook

    Can you tell me what weight 6 large truss tomatoes are? I don’t know what you mean by truss tomatoes as they all grow on trusses. Is it just 6 large tomatoes.?

    Reply
    • Sneh

      yes, it is just 6 large tomatoes. Truss tomatoes are the ones still attached to the vine. Cheers!

      Reply

Submit a Comment

Your email address will not be published.