East Indian Tomato Chutney


East Indian Tomato Chutney Chutneys add flavour to every Bengali lunch: they are incredibly versatile. Tamatar chatni is a good dip for savoury snacks such as pakoras or bhajis.

bar East Indian Tomato Chutney
This recipe is taken from Classic Indian Recipes published by Hamlyn.

Picture by Werner Van Peppen

Makes approximately 300g/11 oz of chutney

500g (1 lb 2oz) tomatoes
1 tbsp vegetable oil
¼ tsp nigella seeds
¼ tsp brown mustard seeds
¼ tsp ground cumin
¼ tsp medium-hot chilli powder
½ tsp salt
100g (3¾ oz) caster sugar
2 tbsp liquid pectin


Immerse the tomatoes in boiling water for 2 minutes. Remove from the water, peel and discard the skin, then coarsely chop the flesh and set aside. Heat the oil in a heavy-based pan. Add the nigella and mustard seeds. When they splutter, add the cumin and chilli powder, and mix. Stir in the tomatoes and fry over a low heat for a couple of minutes. Add the salt, cover the pan and simmer for 5 minutes.

Roughly mash the tomatoes. Stir in the sugar and simmer uncovered for 7 minutes. Pour in the pectin, stir well, then boil the mixture rapidly for 2 minutes until quite thick. Remove from the heat and leave to cool. Spoon the chatni into an airtight jar. Store in the refrigerator for upto 2 months.


(c) 2012