Tamatar Chatni (Tomato Chutney)

Tamatar Chatni (Tomato Chutney)

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Calories: 2311


  • 2 lb Tomatoes blanched, peeled and chopped
  • 15 floz White wine vinegar
  • 2 Onions finely chopped
  • 1 Tbs Salt
  • 12 oz Soft brown sugar
  • piece Fresh root ginger peeled 5 cm (2 in) and finely chopped
  • 4 Garlic cloves finely chopped
  • 4 Dried red chillis finely chopped (or use 2 tsp hot chilli powder)
  • 12 Whole cloves
  • 2 pieces Cinnamon bark
  • 1/2 tsp Cardamom seeds crushed
  • 2 floz Vegetable oil
  • 1 Tbs Mustard seeds


  • Combine all the ingredients together, except the oil and mustard seeds, in a saucepan. Bring to the boil, reduce the heat to moderately low and simmer for 5 hours, stirring occasionally, or until the mixture is thick.
  • Meanwhile, heat the oil in a small frying-pan. Add the mustard seeds and cover. Fry until they begin to pop, then tip the seeds and oil into the saucepan. Cook for a further 15 minutes.
  • Remove from the heat and spoon the chutney into clean, dry jam or preserving jars. Serve when cool, or store, covered with vinegar-resistant paper, in a cool place or in the refrigerator.


makes about 40 ml (14 fl oz)
Calories: 2311 kcal
Carbohydrates: 418 g
Protein: 18 g
Fat: 66g
Saturated Fat: 10 g
Trans Fat: 1 g
Sodium: 7188 mg
Potassium: 3851 mg
Fiber: 21 g
Sugar: 374 g
Vitamin A: 9289 IU
Vitamin C: 406 mg
Calcium: 570 mg
Iron: 11 mg
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