March 6, 2019

Springtime Curry Leaf & Tomato Chutney. {Recipe}


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Each spring, my mom makes tomato chutney.

Growing up, this chutney was my favorite dish. I used to spread it—all spicy, tangy, and sweet—on rotis, parathas, and even plain white bread so I could eat it like a sandwich.

My mom has a lot of patience, which is required when making chutney, and thankfully she passed that on to me. I still make this chutney every spring, or anytime I’m able to find fresh, juicy tomatoes.

You can use this chutney on baguettes, or as a condiment with wine and cheese. My friends love it, and it makes for a unique gift as well. The key is to use fresh curry leaves, which provide a lemony aroma to this already flavorful chutney. If you cannot find fresh curry leaves, use a teaspoon of lemon zest.


1 pound red heirloom tomatoes or Roma tomatoes or tomatoes on the vine

1/4 cup good quality olive oil

1 tablespoon black mustard seeds

2 tablespoons peeled, grated fresh ginger

1 jalapeno, minced

16 curry leaves, roughly chopped

1 teaspoon sweet paprika

1/2 teaspoon ground turmeric

1 teaspoon sea salt (or as desired)

1 tablespoon cane sugar


>> Preheat oven to 350 degrees F.

>> While you’re waiting, roughly chop tomatoes and set aside.

>> In a medium-size sauce pot or a small Dutch oven, heat oil over medium heat.

>> When the oil is hot, add black mustard seeds and allow the seeds to crackle for one minute.

>> Add ginger, jalapeno, and curry leaves. Stir to combine. Cook for two minutes.

>> Add sweet paprika and turmeric. Cook for 30 seconds.

>> Add tomatoes, salt, and sugar. Mix, then cover with a lid.

>> Place the pot in the oven and cook for two hours. After an hour, stir and mash large pieces of tomatoes with a wooden spoon and place the pot back into the oven.

>> Once done, remove the sauce pot from the oven and allow to cool until it reaches room temperature. Spoon into small mason jars and refrigerate. This chutney should last you for a month.

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