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  • Makes 1½ cups
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Sweet and tangy, chutney is the perfect complement to Indian curries, and we love this version made with tomato and tamarind. You can also use this tasty condiment in grain bowls, on sandwiches, and anywhere else you want a burst of bright flavor.

Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. 

By Darshana Thacker Wendel,

Ingredients

  • 1 large tomato, cored and cut into large pieces
  • ¼ of a small onion, cut into large pieces
  • 1 fresh jalapeño chile, seeded and chopped (see tip in intro)
  • 1 date (any variety), pitted
  • 1 tablespoon tamarind paste
  • 2 cloves garlic
  • ½ teaspoon black mustard seeds
  • ½ teaspoon cumin seeds
  • 1 tablespoon lime juice
  • 1 pinch cayenne pepper (optional)
  • Sea salt, to taste

Instructions

  1. In a blender combine the first six ingredients (through garlic). Cover and blend until smooth.
  2. Transfer mixture to a large skillet; add ½ cup water. Cover and cook over medium-low about 10 minutes or until sauce thickens and turns red.
  3. Meanwhile, in a small skillet toast mustard seeds over medium 3 to 4 minutes or until seeds start to pop. Add cumin seeds and toast 1 minute more or until cumin seeds turn brown.
  4. Add toasted seeds to tomato sauce. Stir in lime juice and, if desired, cayenne pepper. Season with salt. Simmer, covered, 10 minutes. Remove from heat; cool. Serve room temperature or chilled. To store, transfer chutney to an airtight container and keep in the refrigerator up to 1 week.
(2)
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(4 from 2 votes)
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Diane9 months ago
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Question: Do the mustard seeds break down or at least soften in the sauce? I’ve never cooked with mustard seeds before.

Joyce9 months ago
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Can this be canned? I use my pressure cooker to can tomatoes and think this might work

Joyce Stoltzfus9 months ago
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Can I make this and can in 1/2 pint jars? I use my pressure cooker to can tomatoes. Would it work to can this and give away as gifts ?

GaC2 years ago
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Made one batch and used it for multiple curries

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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