Tomato Chutney


  • 1 skillet


  • 1 Tbsp. olive oil
  • 1 Tbsp. ghee
  • 1 shallot minced
  • 2 tsp. minced garlic
  • 4 large tomatoes diced
  • c. jaggery (aka gur, sucanat, turbinado, raw sugar)
  • ¼ c. apple cider vinegar
  • ¼ tsp. ginger powder
  • ½ tsp. cumin powder
  • ½ tsp. chili powder
  • ½ tsp. turmeric powder
  • 1 tsp. salt


  • In a large skillet, add the olive oil, shallot, and garlic and heat over medium-high heat. Gently sauté until they begin to soften.
  • Add in the tomatoes, sugar, vinegar, ginger, cumin, chili powder, and salt. Stir till combined.
  • Simmer for 1 hour, stirring occasionally, until the chutney reduces to a jammy consistency.
  • Once cooked, remove from the heat and mash by hand or pulse in a food processor or blender. 
  • Allow to cool and serve. You may store this in an airtight container in the refrigerator until ready to use.


To make this recipe more Pitta-friendly, add ¼ c. dried rose petals in step 2.