Exploding with flavor and packed full of spices and cilantro, you are going to want to eat this chutney with absolutely everything.
You will never have to buy a store brought tomato chutney again after seeing how easy and simple it is to make this tasty recipe.
All you have to do is throw everything into a pot, bring it to the boil and then let it simmer for about 45 minutes.
I mean how easy is that?
And the end result is an amazing tomato chutney, with layer upon layer of flavor.
Homemade Tomato & Cilantro Chutney
Thanks to the cumin seeds, black mustard seeds and turmeric this chutney is not only exploding with flavor but is packed full of health benefits.
Cumin is a good source of iron and manganese and is known to help with any breathing problems like asthma, improving iron levels when anemic, reducing skin disorders and settling stomach problems.
Black mustard seeds are a great source of magnesium and selenium, which help to reduce inflammation in the body and can lower high blood pressure.
And then there is the turmeric, which is becoming the new rockstar of the spice world due to its incredible properties.
Turmeric is an excellent source of manganese and iron as well as a good source of vitamin B6, fiber and potassium.
It’s well known for its powerful anti-inflammatory abilities in the body, especially in the digestive system.
And to finish things off I add a hint of chili into the chutney, which is there more for an additional layer of flavor than to add heat.
And then, of course, there is a cupful of freshly chopped cilantro that adds a level of freshness to the chutney that would not be present without it.
This chutney is naturally gluten-free, dairy-free and suitable for vegetarians and vegans.
It is awesome with pretty much anything; think grilled vegetables, meats, in sandwiches and Panini’s and it also works well with Mexican food.
But my favorite food to eat it with is definitely breakfasty eggy dishes like these:
- Button Mushroom Caramelized Onion Crustless Quiche
- Chorizo, Kale, Potato & Red Bell Pepper Frittata
- Caramelized Leek, Brie & Ham Quiche
This chutney can be preserved in sterilized jars or will keep in the refrigerator for up to a month.
- 2 x 14.5oz 411g tins diced tomatoes that have been blended
- 6 cloves garlic crushed
- 2 teaspoons crushed chilli
- 2 teaspoons cumin seeds
- 2 teaspoons black mustard seeds
- 1 teaspoon tumeric
- 1 teaspoon salt
- 1/3 cup white sugar
- 1/3 cup red wine vinegar
- 3 tablespoons olive oil
- 1 cup chopped cilantro leaves
- Place all the ingredients except the cilantro leaves in a pot or large saucepan. Give them a good stir whilst bringing to the boil over a medium to high heat.
- Reduce to a low heat and let the chutney slowly simmer for 45 minutes stirring occasionally to ensure the pot doesn’t catch on the bottom.
- Remove from heat and stir in chopped cilantro leaves.