Tomato chutney How to make tomato chutney

Chutney recipes:

Hi, guys today in this post I want to share the different three easy homemade sweet and spicy chutneys. You’ll learn how to make mango chutney, pineapple chutney, and sweet and spicy tomato chutney, as always. 

First of all, let’s move on to our first recipe that is mango chutney. it is an easy and very tasty chutney. you can eat this with roti, chapati, fulak, nan, bread, etc…

Mango Chutney:


a large fan of mango



 Red chili flakes

some nigella seeds

onion seeds

some crushed coriander seeds

cumin powder

cloves cardamom seeds

some cinnamon powder

turmeric powder

a bit of salt

two cups of sugar

a cup of white vinegar once


I still makeup everyone and welcome back today I’m sharing with you. These three easy homemade eat and spicy chutneys. You’ll learn how to make mango chutney, pineapple chutney, and sweet and spicy tomato chutney, as always the completed recipe. Can be found on my blog hungry for good is calm so let’s jump to the recipe.

 Let’s start with the mango chutney here I’m taking a large fan of mango. And peeling the skin off then I’m going to cut the mango and dice it. Just like this way in a large pot I’m heating up.

 Some oil and then adding some fresh ground ginger and fry it. For a couple of seconds and then add some red chili, flakes for heat. to add some nigella seeds, which are basically onion seeds, then to add some crushed coriander seeds, some cumin powder.

 Ground cloves cardamom seeds, which are ground and some cinnamon powder, turmeric powder and mix everything well together. After frying for a few minutes to add in the diced mangoes, to mix everything well together. And I’m also to add a bit of salt.

 Next, I’m adding two cups of sugar, and lastly a cup of white vinegar once it. Starts boiling I’m turning the heat to low and letting it. Simmer for about 45 minutes this is how it looks after 45 minutes you’ll see that.

 It has turned into a dark brown color if you want the mango to be smaller. You can mash it with a potato Smasher just like this once it’s done remove it. From heat and let it cool down completely before storing it into the sterilized jar.

 Pineapple chutney:


a fresh pineapple

sugar some


a bit of salt

some minced garlic

a few red chili flakes

a tablespoon of ketchup


Next for the pineapple chutney, I’m taking a fresh pineapple. And cutting the crown part off I’m also to cut the bottom part of the pineapple. Then with a sharp knife, I am peeling off the skin of the pineapple just like this than to cut the pineapple in half.

Chop it finely once all the pineapple is chopped. place about two cups of chopped pineapples in a large heavy-bottomed pan. And I’m also to add sugar, some white sugar some vinegar, and a bit of salt in heat mix it.

When it starts boiling I’m to add some minced garlic, a few red chili flakes, and a tablespoon of ketchup this is optional. You can add as much as red chili flakes as you like I’m to cook the mixture on low heat till it thickens up and comes to the desired sauce-like consistency just keep in mind. The sauce will thicken up when it cools down.

Tomato chutney:

some large fresh tomatoes
Ginger and garlic
One onion
some oil
some garam masala
salt to taste
some red chili powder
some white vinegar
a cup of sugar


Tomato chutney:

 Lastly, for the tomato chutney, I’m playing ginger, and garlic, in a food processor I’m also to pull someone onion to make it into a paste. I’m setting them aside for later then I’m to take some large fresh tomatoes and I’m to dice them.

Tomato chutney:

 Finely in a pan, I’m heating up some oil then I’m adding in the fresh chopped tomatoes. to cook it for 20 to 25 minutes. Tearing in between or until all the moisture in the tomatoes totally dries out in another pan I’m heating up some oil and then.

Tomato chutney:

 I’m to add in the ground ginger, and garlic I’m to fry them for a couple of minutes then I’m to add in the ground onion I’m to cook it until all the raw smell of the onions goes away.

Tomato chutney:

Now I’m to add the prepared tomato I’m adding some garam masala, salt to taste, some red chili powder, and some white vinegar I’m to mix everything well together then. I’m adding a cup of sugar I’m gonna continue stirring until all the sugar melts it turns into liquid.

Tomato chutney:

 You want to keep stirring it and cook it for another two to three minutes or until it thickens. A bit once done remove from heat and store the cold sauce in a Sterilite container and refrigerate. So this is how you make this tree is it chat nice they can last you up to one month in the fridge.

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