Tomato Chutney

A stewed texture where tomatoes break down under the heat. The scent of toasted spices blends with the sweet and sour notes of reduced vinegar and brown sugar.

• Prep time: 15 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 182
• Protein: 2 g
• Carbs: 22 g
• Fat: 9 g

Ingredients

• 500 g Round tomato ( finely diced )
• 1 piece Red onion ( finely sliced )
• 2 piece Garlic ( minced )
• 2 tbsp Sunflower oil
• 1 tsp mustard seeds
• 1 tsp Cumin seeds
• 0.5 tsp Turmeric powder
• 1 tsp Ginger powder
• 0.5 tsp Hot pepper en poudre
• 50 g Brown sugar
• 50 ml Red wine vinegar
• 1 pinch Gray sea salt
• 1 tsp Nigella seeds ( whole )
• 15 g Fresh ginger ( grated )

Instructions

1. Spice roasting

   Heat the sunflower oil in a sauté pan. Toss in the mustard, cumin, and nigella seeds. They should crackle and pop in the hot oil to release their aromas.

2. Sweating the aromatics

   Add the sliced onion, minced garlic, and fresh ginger. Sweat over medium heat without excessive browning until the onion becomes translucent and soft.

3. Tomato compote

   Stir in the diced tomatoes, turmeric, ginger powder, and chili. Simmer over low heat. The tomatoes should break down and the moisture should almost completely evaporate.

4. Binding and reduction

   Pour in the vinegar and brown sugar. Reduce until the sauce coats the back of a spoon. The preparation should become glossy and the oil should start to bead on the surface.

Chef's tips

• Do not burn the mustard seeds, as they will turn bitter.
• The chutney develops more depth if left to rest in the fridge for 24 hours before serving.

Storage

Keeps for 1 week in an airtight jar in the refrigerator.