Make Ahead

Tomato Garlic Chutney

March 16, 2018
Photo by Ty Mecham
Author Notes

I've adapted this tomato chutney from my mother, who's from India. I've used tomato sauce for a thinner chutney, and feel free to add paprika or cumin. We spoon and spread it onto handvo, dokra or chickpea crepes in the morning for a savoury breakfast. —Muni

  • Makes 1 jar
  • 1 can tomato sauce or crushed tomatoes (I used the Kirkland Signature brand - organic low sodium)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic, very finely chopped
  • 1 teaspoon shallot, finely chopped
  • 2 tablespoons fresh squeezed lemon juice
  • 1/2 teaspoon salt (optional, I don’t add any salt )
  • 1/2 teaspoon chili flakes or chili powder
In This Recipe
  1. In a small pot, heat the oil until shimmering. Then add the garlic and shallot, cooking long enough to infuse the oil with a garlic aroma (don’t let that garlic burn!)
  2. Next, add the rest of the ingredients, cover, and let simmer for approximately 8 to 10 mins on low heat. Give it a quick stir every few minutes.
  3. Serve cooled with the handvo, and store any left over chutney in the refrigerator for a week.

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  • msmely
  • OldGrayMare
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