Fresh tomato chutney

Takes 20-30 minutes


Serves 8
A fresh Indian accompaniment that goes well with naan bread dippers or poppadums - good for a New Year or Diwali buffet

Nutrition and extra info

  • Vegetarian


  • kcal38
  • fat2g
  • saturates0g
  • carbs5g
  • sugars0g
  • fibre1g
  • protein1g
  • salt0.02g
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  • 6 large vine-ripened tomato



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 large red onion, finely chopped
  • 2 handfuls of fresh coriander, finely chopped
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp cumin seed


  1. Halve the tomatoes, remove the seeds, chop the flesh and place in a sieve over a bowl so the excess juices can drain away.

  2. Put the onion and coriander into a bowl. Heat the oil and fry the cumin seeds for about 30 seconds then tip them into the bowl. Mix in the tomatoes, cover and chill.

  3. To serve, add some salt (see tip below) and serve.

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Comments (6)

keelz2010's picture

Made without the cumin seed, but still fresh and tasty.

kevster1967's picture

made this the other day ..very tasty.

kate1979's picture

sooo easy to make and tasted great with poppadums would definately make it again!

ricktastic79's picture

Followed the recipe but instead of making it as a salad chutney i cooked the tomatoes with the onion and chilli and added 1 1/4 tbsp caster sugar and cooled. Sweet and spicy. Went down a treat.

rizzle85's picture

Made this as an appetiser with poppadums, mango chutney and mint yoghurt sauce. Went down a treat with some home made onion bhajis. I didnt add the salt in step three and it was Good good good.

shazzie's picture

Made this to accompany a starter. It was very simple but really effective. Many positive comments for our guests so will be making this again.

I did not add the salt in step 3 and it was fine.

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