Indian Spiced Chutney Indian Spiced Chutney
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Prep 30 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 6 Large Ripe Tomatoes
  • 1 Inch Grated Ginger
  • 2 Cloves or Crushed Garlic
  • 2 Green Chillies
  • 1 tbsp Cumin Seeds
  • 1 tbsp Black Onion Seeds
  • ½ tbsp Tumeric
  • ¼ tbsp Chilli Powder
  • 1 tbsp Chopped Coriander Stalks
  • 1 tsp Salt
  • 1 tsp Sugar
  • 4 tbsps Sunflower Oil
Indian Spiced Chutney

I love a good chutney. This fiery Indian Spiced Chutney is a real favourite and perfect with either some slow roast Lamb Shoulder or some Indian Chilli Cheese Toast. If you would rather the chutney was a little more mild use one chilli or a little less chilli powder.

1. Put your oil in the pan and drop in the cumin and onion seeds. Cook for around 1 minute.


2. Roughly chop the tomatoes and add to the pan with the Chillies, Garlic, Ginger, Tumeric, Chilli Powder and Coriander Stalks.


3. Cook on a medium heat for around 5 minutes. Add the salt then turn the heat down and cook for about another 15 minutes with the lid on. Give it a stir occasionally to help break up the tomatoes. 


4. Take off the lid and add the sugar. Cook for another 5 minutes to allow the chutney to thicken. Let it cool and it will keep in the fridge in a jar for a couple of weeks.


Enjoy!

Indian Spiced Chutney Indian Spiced Chutney
favorite
print
like
Indian Spiced Chutney

I love a good chutney. This fiery Indian Spiced Chutney is a real favourite and perfect with either some slow roast Lamb Shoulder or some Indian Chilli Cheese Toast. If you would rather the chutney was a little more mild use one chilli or a little less chilli powder.

Prep 30 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 6 Large Ripe Tomatoes
  • 1 Inch Grated Ginger
  • 2 Cloves or Crushed Garlic
  • 2 Green Chillies
  • 1 tbsp Cumin Seeds
  • 1 tbsp Black Onion Seeds
  • ½ tbsp Tumeric
  • ¼ tbsp Chilli Powder
  • 1 tbsp Chopped Coriander Stalks
  • 1 tsp Salt
  • 1 tsp Sugar
  • 4 tbsps Sunflower Oil

1. Put your oil in the pan and drop in the cumin and onion seeds. Cook for around 1 minute.


2. Roughly chop the tomatoes and add to the pan with the Chillies, Garlic, Ginger, Tumeric, Chilli Powder and Coriander Stalks.


3. Cook on a medium heat for around 5 minutes. Add the salt then turn the heat down and cook for about another 15 minutes with the lid on. Give it a stir occasionally to help break up the tomatoes. 


4. Take off the lid and add the sugar. Cook for another 5 minutes to allow the chutney to thicken. Let it cool and it will keep in the fridge in a jar for a couple of weeks.


Enjoy!