One-Pot Wonders

Curry Leaf & Tomato Chutney

February 26, 2019
1 Ratings
Photo by Rupen Rao
  • Prep time 15 minutes
  • Cook time 2 hours
  • Serves 16
Author Notes

Each spring, my Mom makes tomato chutney. Growing up, this chutney was my favorite chutney. Spicy, tangy, and sweet, I used to spread this chutney on rotis, parathas, and even plain white bread and eat it like a a roll/sandwich. My mom has a lot of patience, and that is required to make this chutney. Oddly enough, life taught me patience, and I make this chutney each spring and/or anytime I find fresh juicy tomatoes.

You can use this chutney on baguettes, or as a condiment with wine and cheese. My friends love this chutney, and makes for a unique gift as well. The key is to use fresh curry leaves, and that provides a lemony aroma to this already flavorful chutney. If you cannot find fresh curry leaves, then use a teaspoon of lemon zest. —Rupen Rao

What You'll Need
  • 1 pound RED heirloom tomatoes OR Roma tomatoes OR tomatoes on the vine
  • 1/4 cup olive oil
  • 1 tablespoon black mustard seeds OR yellow mustard seeds
  • 2 tablespoons fresh ginger, peeled and grated
  • 1 jalapeno, minced
  • 16 curry leaves, chopped
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon sea salt
  • 1 tablespoon cane sugar
  1. Preheat oven to 350 F.
  2. Meanwhile, roughly chop tomatoes and set aside.
  3. In a medium-size sauce pot or a small Dutch oven, over medium heat, heat oil.
  4. When the oil is hot, add black mustard seeds and allow the seeds to crackle for one minute.
  5. Add ginger, jalapeno, and curry leaves. Stir to combine. Cook for 2 minutes.
  6. Add sweet paprika and turmeric. Cook for 30 seconds.
  7. Add tomatoes, salt, and sugar. Mix. Cover with a lid.
  8. Place the pot in the oven and cook for 2 hours. After an hour, stir and mash large pieces of tomatoes with a wooden spoon and place the pot back into the oven.
  9. Once done, remove the sauce pot from the oven and allow to cool until it reaches room temperature. Spoon into small mason jars and refrigerate. This chutney should last you for a month.

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1 Review

Hilary G. December 12, 2023
Double your batch - this is phenomenal! I've never tasted tomato "jam" as fragrant and delicious. Gingery, citrusy, spicy, umami. Yum!