Bombay Tomato Chutney Recipe

Name: Bombay Tomato Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg tomatoes, ripe; 225 g sultanas, roughly chopped; 450 g onions, finely diced; 175 g brown sugar; 1 teaspoon ground coriander; 1 teaspoon ground ginger; ½ teaspoon fresh ginger, very finely chopped; ¼ teaspoon dried chili; 2 garlic cloves, crushed; 175 ml vinegar; 2 teaspoons cumin powder; 3 teaspoons turmeric; 1 teaspoon curry powder

Servings: persons

1 kg tomatoes, ripe
225 g sultanas, roughly chopped
450 g onions, finely diced
175 g brown sugar
1 teaspoon ground coriander
1 teaspoon ground ginger
½ teaspoon fresh ginger, very finely chopped
¼ teaspoon dried chili
2 garlic cloves, crushed
175 ml vinegar
2 teaspoons cumin powder
3 teaspoons turmeric
1 teaspoon curry powder

1
Place tomatoes in a large bowl, cover them with boiling water and allow them to stand for about 30 seconds, not too long, as the tomatoes will cook and be mushy.
2
Drain tomatoe's, peel and chop them, (I try to remove as many seeds as I can, but this a personal preference) add sultanas to tomatoe's.
3
Finely chop the onions and mix all the ingredients together in a large saucepan and bring them to the boil, stirring continuously so as the mix does not stick to bottom of pan.
4
When the mix is boiling cover the pan and lower the heat to just simmer the chutney for 80 minutes, stirring occasionally again to make sure it does not stick to the bottom of the pan.
5
Uncover the pan and continue with
6
cooking chutney for a further 15-20 minutes.
7
Transfer the chutney to clean, sterilized jars and cover the jars immediately with lids.
8
Allow the chutney to age a few weeks before using.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 kg tomatoes, ripe, 225 g sultanas, roughly chopped, 450 g onions, finely diced, 175 g brown sugar, and more.

Yes, Bombay Tomato Chutney falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bombay Tomato Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions