Tomato Mint Chutney Recipe

Name: Tomato Mint Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 2 shallots, diced small; 1/4 teaspoon red pepper flakes; 1 teaspoon cumin seeds; 1/4 teaspoon brown mustard seeds (see Rebeccas Notes); 2 cinnamon sticks; 4 cups coarsely chopped fresh tomatoes or diced canned tomatoes; 3 tablespoons maple syrup; 1/2 teaspoon sea salt; 1 teaspoon grated fresh ginger; 1/4 cup loosely packed fresh mint leaves, chopped

Servings: persons

2 tablespoons extra-virgin olive oil
2 shallots, diced small
1/4 teaspoon red pepper flakes
1 teaspoon cumin seeds
1/4 teaspoon brown mustard seeds (see Rebeccas Notes)
2 cinnamon sticks
4 cups coarsely chopped fresh tomatoes or diced canned tomatoes
3 tablespoons maple syrup
1/2 teaspoon sea salt
1 teaspoon grated fresh ginger
1/4 cup loosely packed fresh mint leaves, chopped

1
Heat the olive oil in a large, heavy skillet over medium-low heat, then add the shallots, red pepper flakes, cumin seeds, mustard seeds, and cinnamon sticks and saute until the shallots are golden brown, about 4 minutes.
2
Stir in the tomatoes, maple syrup, and salt, then lower the heat and simmer for 15 to 20 minutes, until the tomato juices have evaporated.
3
Stir in the ginger and mint and serve warm or at room temperature.
4
Goes with Middle Eastern Chickpea Burgers (page 112), Velvety Red Lentil Dahl (page 74), Triple-Citrus Ginger Black Cod (page 118), My Familys Favorite Chicken (page 111), Basil Broccoli (page 78), poached salmon (page 121), and just about any brown rice, polenta, or pasta dish.
5
The brown mustard seeds in this recipe are optional.
6
They are found in the bulk foods section of the market and add a delicious flavor.
7
For a less spicy chutney, lower the amount of ginger and red pepper flakes.
8
Store in an airtight container in the refrigerator for 3 to 4 days or in the freezer for 2 months.
9
(per serving)
10
Calories: 35
11
Total Fat: 1.9g (0.3g saturated, 1.3g monounsaturated)
12
Carbohydrates: 5g
13
Protein: 0g
14
Fiber: 1g
15
Sodium: 75mg

268

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 shallots, diced small, 1/4 teaspoon red pepper flakes, 1 teaspoon cumin seeds, and more.

Yes, Tomato Mint Chutney falls under the General 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!

Tomato Mint Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions