Spicy Tomato Chutney


Spicy Tomato Chutney is a deliciously simple condiment which can transform the most modest of meals. Aromatic yet sharp and spicy, this chutney can be served cold or warm, with just about any meal. You may have heard of Chutney. Chutney is an Indian condiment, something like our ketchup. But it’s much more than that. It’s sweet and sour, spicy, salty and silky smooth with a hint of heat. If you like Indian food your mouth is probably watering at the thought of it.

Nani’s Sweet and Spicy Tomato Chutney (Instant Pot)

This recipe for sweet and spicy tomato chutney is unbelievably quick and easy to make. There’s no peeling or chopping required. You pour a few ingredients into an Instant Pot, and cook. Once it’s ready, you can spoon this bright and vibrant chutney on anything and everything.

Nani’s Famous Tomato Chutney

This is my nani’s famous tomato chutney – a sweet and spicy chutney that her kids would eat like ketchup or jam. They’d put it on roti, eat it with sabzi, slather it on toast, and stir it into their Maggi noodles.

She and my nana (my maternal grandparents), lived in Lucknow and would make this chutney together – it was nearly a half-day process.

They’d boil tomatoes, cool them down, peel them, chop them, then cook them again, strain the seeds out, add the spices in… gosh, I’m tired just writing it all out.

When my nani was starting to get sick, my mom asked her for this recipe and wrote it down. This is her chutney – only, I’ve modified the method to make it simpler to make. The flavor is exactly the same, but the process of making it is very different.

With my method, you dump ingredients into a pot and cook. Then you sauté to help thicken the chutney. There’s no peeling or chopping or straining necessary.

I have mixed feelings about simplifying a recipe that my nani used to so lovingly make for her family. To put that much time and energy into a recipe is true devotion. But, the truth is, if it weren’t for this easier version – I wouldn’t be making this tomato chutney for my family. At least this way, I feel like we’re still able to enjoy the chutney and remember her.

“Hi Ashley. I have just finished making your tomato chutney and I must tell you that it is delicious. So simple and so so easy to make. It tastes amazing. Thank you so much for your wonderful recipe.”

Tomato Chutney Ingredients

This chutney is sweet, spicy, tangy, and goes well with everything. You only need a few ingredients to make it:

  • Sugar: I use regular cane sugar.
  • White Vinegar
  • Tomatoes: I suggest using Roma tomatoes because they are meatier than regular tomatoes and they have fewer seeds. This recipe is written using Roma tomatoes, however, you can use the tomatoes you have on hand – just know you’ll need to sauté longer at the end as other types of tomatoes release more water.
  • Garlic
  • Ginger
  • Spices: black pepper, salt, cayenne, fennel seeds, kalonji (nigella seeds). Do not skip or substitute any of these spices – they are crucial to getting the right flavor.

How to Make Instant Pot Tomato Chutney:

  1. Put all of the ingredients in the instant pot and give it a stir.
  2. Pressure cook!
  3. Blend and Sauté.

Here are a few pictures to show you how truly easy this is.

Add everything to the pot and cook.

Open the lid, blend until smooth, and press the sauté button to reduce the chutney to a thicker consistency.

What Kind of Tomatoes Should I Use to Make Tomato Chutney?

I suggest using Roma tomatoes because they are meaty, release less water, and have fewer seeds.

You can use another type of tomato – whatever you have – you’ll just need to saute longer at the end to boil off the additional liquid they release. I tried using regular tomatoes and it took twice as long to boil the water off and there were more seeds. Still very good though!

What to Serve with Tomato Chutney

You can use this chutney the way you’d use ketchup or jam – put it on toast, spoon it over grilled chicken to add some zing, or serve it with any Indian meal


  • TimerPREP 20 MIN
    COOK 60 MIN
  • Chef hatMEDIUM


  • 300ml white wine vinegar
  • 3 cardamom seeds (optional)
  • 1 red chilli
  • 1 tsp fresh ginger
  • 250g light muscovado sugar
  • 2 large apples
  • 400g red onions
  • 1kg ripe tomatoes


(optional) deseed and chop the red chillis. Grate the fresh ginger. Peel, core and chop the large apples. Chop the red onions. Chop the ripe tomatoes.


  1. 1 Wash the jam jars and lids in hot soapy water and drain on a clean tea towel.
  2. 2 Stand them on a clean baking sheet, then place in a warm oven for 10 minutes to sterilise.
  3. 3 Remove from the oven and set aside.
  4. 4 Put the tomatoes, onions, apples and sugar in a pan.
  5. 5 Stir over a gentle heat, until the sugar has dissolved.
  6. 6 Increase the heat, then add the ginger, chilli and cardamom, if using, and vinegar.
  7. 7 Bring to the boil and simmer vigorously for about 1 hour, until the mixture is thick and shiny.
  8. 8 Transfer the chutney into the sterilised jars, and leave to cool a little before sealing with the lids.

Spiced tomato chutney

A foolproof chutney recipe for anyone wanting to make edible gifts this Christmas

Serving notes: Makes 4 x 300g jars


PREP TIME:0 hours 10 mins

COOK TIME:1 hour 0 mins

TOTAL TIME:1 hour 10 mins


2 onions, finely chopped

3 garlic cloves, crushed

2 red peppers, halved, deseeded and finely chopped

1 red chilli, deseeded and diced

1 kg (2lb 31⁄2oz) ripe tomatoes, chopped

450 ml (3⁄4 pint) malt or white wine vinegar

350 g (12oz) soft light brown sugar

100 g (31⁄2oz) raisins

1 level tsp black mustard seeds

2 level tsp smoked paprika

1 cinnamon stick

1⁄4 level tsp ground cloves


  1. Put all the ingredients in a large pan or a preserving pan and stir together. Bring slowly to the boil, stirring from time to time to make sure the sugar has dissolved.
  2. Cook the chutney at a medium simmer for 1-11⁄2hr, stirring occasionally, or until it becomes thick and jammy. It’s ready when a wooden spoon drawn through the chutney leaves a clear channel with just a little bit of juice.
  3. Spoon the chutney into sterilised jars and cover with a piece of greaseproof paper and the lid. Store in a cool dark cupboard for at least one month to allow the flavour to develop before using, and eat within three months.

Relish This! Spicy Tomato Chutney

The best thing about this Spicy Tomato Chutney is its versatility. It can be can be served with anything from Dosa and tortillas to simple salads and vegetable sticks.

Yes, it is spicy. Yes, it is delicious.  And yet it still is Tomato-ey in spite of all the spices used in making this lip smacking Spicy Tomato Chutney or Relish.  I have tasted many chutney and relishes which usually loose the taste of main ingredient by overpowering taste of other spices or ingredients. But this Spicy Tomato Chutney/Relish still manages to uphold the taste of its’s main ingredient which is juicy, tart Tomatoes! The spices used in making this chutney/relish could be overpowering but they are not. The roasted spices enhance the taste and emits heady aroma.

The best thing about this Spicy Tomato Chutney/Relish is its versatility! It can be served with Dosa (Indian savoury crepes), Idli (Steamed rice cakes), Rice, Indian flat breads, or even can be used as spread on bread or toast. It can also be served it with simple salads and also as the spicy dip to go with chips, vegetable fingers or tortilla. I have used it in wraps along with few salad leaves and sour cream and also added them in simple vegetable stir fries to enhance the flavours!  Few words of precaution though, it is seriously ADDICTIVE!

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

It is spicy, it is delicious and it is tomato-ey!

Recipe Type: Sides

Serves: 10


  • 1 small Onion, finely chopped
  • 8-10 large Tomatoes, chopped
  • 2-3 Green Chillies, finely chopped (According to taste)
  • Salt to taste

Spices Used:

  • 1 tsp Saunf/Fennel Seeds
  • 1 inch Cinnamon
  • 2 Cloves
  • 1 Green Cardamom
  • 1-2 tsp Kashmiri Chilli Powder or Paprika (According to taste)

For Tadka/Tempering:

  • 1 tsp Mustard Seeds
  • 1 tsp Jeera/Cumin Seeds
  • 1-2 dry Red Chillies, broken
  • Few Curry Leaves, chopped
  • 1-2 tbsp Oil


  1. Dry roast fennel seeds, cinnamon, cardamom and cloves on low flame till they are roasted and the heavenly aroma of roasted spices wafts from your kitchen, about 1 minute. Once roasted let them cool completely before you coarsely crush them using pestle and mortar. Keep it aside.
  2. Heat oil in a pan and add mustard seeds, cumin seeds, broken red chillies, and curry leaves. When mustard starts to pop and splutter, add finely chopped green chillies and roast it for few seconds.
  3. Mix in finely chopped onion and cook till it turns light golden in colour, about 2 minutes, on medium flame. Mix in coarsely ground spice powder and give it a good stir, for about 30 seconds.
  4. Add chopped tomatoes and cook on medium flame till it turns pulpy and releases its water, about 10 minutes. Mix in red chilli powder and salt and cook for another 5-7 minutes.
  5. Let the Spicy Tomato Chutney/Relish cool completely before you transfer to air tight jar. This delicious Spicy Tomato Chutney or Relish can be refrigerated for about a week and can be served with rice, dosa, idli, toast or any Indian flat bread.


You can grind this Spicy Tomato Chutney or Relish to smooth paste once it is completely cooled, if you prefer it that way. I quite like the chunky tomato bits in this chutney/relish. The Spicy Tomato Chutney/Relish can be stored in an air tight bottle for up to a week in refrigerator.

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