• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 4 large tomatoes, blanched
  • 25g castor sugar
  • 1 tsp salt
  • 2 tbsp rice vinegar
  • ½ tsp mustard seeds, pound until fine
  • 2 tbsp chilli paste
  • 2 tbsp raisins


  1. Chop blanched tomatoes coarsely. Cook in a non-stick saucepan until the gravy is thick. Add salt, sugar, chilli paste, ground mustard seeds, ginger, vinegar and raisins.
  2. Stir well then continue to cook for about 3-4 minutes. Leave aside to cool completely. Transfer the chutney to a clean sterilised jar or bottle.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *