Sweet tomato chutney

Preparation info

    • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

Try leftovers on sandwiches, in tacos, on quesadillas, with scrambled eggs and cilantro, and so on.


  • 1 tablespoon vegetable oil or ghee
  • 1 small shallot, thinly sliced
  • 1 coin fresh ginger, thinly sliced
  • ½ teaspoon brown mustard seeds
  • ½ teaspoon cumin seeds
  • 2 tablespoons cider vinegar
  • 1 pint (10 ounces/280 g) cherry or grape tomatoes
  • 1 tablespoon jaggery or brown sugar
  • ½ teaspoon crushed red pepper, or to taste
  • Pinch of salt


    Morning or Evening

    In a small saucepan, heat the oil over medium heat. When it shimmers, add the shallot, ginger, mustard seeds, and cumin seeds. Cook, stirring, 2 to 3 minutes. Add the remaining ingredients, cover, and cook, stirring occasionally, for about 5 minutes. (If making this more than 8 hours in advance, cover and refrigerate, then bring to room temperature before serving.)