Tomato Chutney

Tomato Chutney by Ratna Prakash


  1. Tomatoes – 1/2 kg, firm ripe chopped into small pieces
  2. Sugar – 2/3 cup sugar
  3. Malt vinegar – 2 Tablespoons
  4. Raisins – 1/2 cup or 1/4 cup raisins and 1/4 cup sliced dried apricots
  5. Ginger – 1 Tablespoon, cut in juliennes
  6. Cinnamon -1 stick
  7. Cardamon – 4
  8. Cloves – 4
  9. Bay leaf – 1
  10. Kalaunji – 1 Teaspoon
  11. Cumin powder – 1 Teaspoon, browned


Heat 2 tablespoons oil in a heavy bottomed pan. Toss in the kalaunji, cinnamon, cardamoms, cloves and bay leaf. Put the tomatoes in the pan, add 1/2 teaspoon salt, stir and cover with lid. Simmer till tomatoes are soft. Add vinegar, stir and cook for 1 minute. Add raisins and ginger. Cook till raisins are slightly plump. Add sugar, after it has dissolved add 1 teaspoon roasted (bhuna) cumin powder. Cook for 3 to 4 minutes. Take off fire. The chutney will last for at least one week, kept refrigerated.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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