This tomato chutney is the one that converts any ketchup lover — black mustard seeds and curry powder sizzle in butter, tomatoes collapse into a sweet-spicy jam, and peanuts add a crunch the bottle never had. Twenty minutes, one pan. Spoon it anywhere ketchup used to go.
A Chutney to Convert Any Ketchup Lover!
I’ll be the first to admit it: I’m a huge fan of almost any tomato-based condiment, and I have a special place in my heart for ketchup. But sometimes, you need something with a little more… personality. That’s where this incredible recipe from my friend, NYC-based chef Suvir Saran, comes in. This isn’t your average chutney. It’s a vibrant explosion of flavors—spicy, sweet, and deeply aromatic, with a satisfyingly chunky texture from peanuts and onion. It’s infinitely more interesting than your standard bottle of ketchup and is absolutely divine served with a simple scramble, dolloped on veggie burgers, or used as a dip for crispy samosas. Prepare to be obsessed!
Ingredients
• MAKES: About 2 1/2 cupsTIME: 20 minutes
• 1/4 cup / 40g (1.41 oz) unsalted peanuts
• 3 tbsp / 45g (1.59 oz) unsalted butter or peanut oil (for vegan)
• 2 tsp (10 ml) black mustard seeds
• 6 whole cloves
• 3 dried Thai or other hot red chiles
• 1 tsp (5 ml) cumin seeds
• 1 large red onion, cut into 1/2-inch / 1.25cm pieces
• Salt, to taste
• 2 large tomatoes or 2 cups / 450g (15.9 oz) canned tomatoes, chopped
• 3 tbsp (45 ml) tomato paste
• 1/2 tsp (10 ml) curry powder
Instructions
1. In a large cast-iron skillet, wok, or nonstick pan over medium heat, combine the peanuts, butter (or oil), mustard seeds, cloves, and dried chiles. Cook, stirring frequently, for 1 to 2 minutes until the spices become fragrant.
2. Add the cumin seeds and continue to cook, stirring, until the peanuts turn a light golden color, about 2 more minutes.
3. Stir in the chopped onion and a large pinch of salt. Cook until the onion begins to soften.
4. Add the chopped tomatoes, tomato paste, and curry powder. Cook, stirring often, for about 5 minutes, or until the sauce has thickened slightly.
5. Taste and adjust seasoning with more salt if needed. Allow the chutney to cool to room temperature before serving. You can remove the whole cloves before serving if you prefer.
Nutritional Information
• (Estimated per 2-tablespoon serving)
• Calories: 45 kcal
• Carbohydrates: 4g
• Protein: 1g
• Fat: 3g
• Sodium: 150mg
Pro Tips
• & Variations
• Add a Smoky Flavor: For a deeper, smoky taste, grill thick slices of fresh tomato until lightly charred on both sides before chopping and adding them to the pan.
• Use Green Tomatoes: Have end-of-season green tomatoes? Swap them for the red ones, omit the tomato paste and curry powder, and stir in 1/4 cup (960 ml) of fresh cilantro at the end for a tangy twist.
• Make it Vegan-Friendly: This recipe is easily made vegan by simply using peanut oil or another neutral vegetable oil instead of butter.
• Storage: This chutney stores beautifully. Keep it in an airtight container in the refrigerator for up to 3 days. Be sure to bring it to room temperature before serving for the best flavor.
• Sweet & Spiced: For a sweeter version, substitute the mustard and cumin seeds with 1 cinnamon stick and add 3 tablespoons (45 ml / 1.5 fl oz) of brown sugar along with the tomato paste.
FAQ
Q: How can I make this tomato chutney vegan
A: This recipe is easily adapted for a vegan diet. Simply substitute the unsalted butter with 3 tablespoons (45 ml / 1.5 fl oz) of peanut oil or another neutral vegetable oil like sunflower or canola oil. All other ingredients are naturally plant-based.
Q: Is this spicy tomato chutney gluten-free
A: Yes, all the core ingredients in this chutney are naturally gluten-free. However, it’s always a good practice to double-check the label on your curry powder, as some blends can occasionally contain anti-caking agents with gluten.
Q: What are the best vegetarian dishes to serve with this chutney
A: This versatile chutney is fantastic with a wide range of vegetarian meals. Try it as a topping for veggie burgers or black bean burgers, a side for tofu or egg scrambles, a dip for samosas and pakoras, or spread inside a grilled cheese or vegetable wrap for a spicy kick.
Q: How long does this homemade chutney last in the fridge
A: You can store this chutney in an airtight container in the refrigerator for up to 3 days. For the best flavor and texture, allow it to come to room temperature for about 15-20 minutes before serving.
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A Chutney to Convert Any Ketchup Lover!
Ingredients
Method
- In a large cast-iron skillet, wok, or nonstick pan over medium heat, combine the peanuts, butter (or oil), mustard seeds, cloves, and dried chiles.
- Cook, stirring frequently, for 1 to 2 minutes until the spices become fragrant.
- Add the cumin seeds and continue to cook, stirring, until the peanuts turn a light golden color, about 2 more minutes.
- Stir in the chopped onion and a large pinch of salt.
- Cook until the onion begins to soften.
- Add the chopped tomatoes, tomato paste, and curry powder.
- Cook, stirring often, for about 5 minutes, or until the sauce has thickened slightly.
- Taste and adjust seasoning with more salt if needed. Allow the chutney to cool to room temperature before serving. You can remove the whole cloves before serving if you prefer.
- Add a Smoky Flavor: For a deeper, smoky taste, grill thick slices of fresh tomato until lightly charred on both sides before chopping and adding them to the pan.
