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Tomato and Cilantro Chutney


  • 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.