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A Chutney to Convert Any Ketchup Lover! – vegetarian recipe
Stav Kogan

A Chutney to Convert Any Ketchup Lover!

A vibrant explosion of flavors—spicy, sweet, and deeply aromatic, with a satisfyingly chunky texture from peanuts and onion. This tomato chutney is infinitely more interesting than your standard bottle of ketchup and is absolutely divine served with a simple scramble, dolloped on
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 cup
Calories: 45
Ingredients Method Nutrition

Ingredients
  

  • 1/4 cup (40 g / 1.41 oz) unsalted peanuts
  • 3 tbsp (45 g / 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
  • & Variations
  • 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.

Method
 

  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.
  2. Cook, stirring frequently, for 1 to 2 minutes until the spices become fragrant.
  3. Add the cumin seeds and continue to cook, stirring, until the peanuts turn a light golden color, about 2 more minutes.
  4. Stir in the chopped onion and a large pinch of salt.
  5. Cook until the onion begins to soften.
  6. Add the chopped tomatoes, tomato paste, and curry powder.
  7. Cook, stirring often, for about 5 minutes, or until the sauce has thickened slightly.
  8. 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.
  9. 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.

Nutrition

Calories: 45kcalCarbohydrates: 4gProtein: 1gFat: 3g

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