Spicy Tomato & Date Chutney
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
A sweet and spicy chutney made with tomatoes, dates, and tamarind, infused with mustard seeds, sesame seeds, and chili. Perfect as a condiment for eggs, cheese, curries, or roasted vegetables.
Ingredients
- 14.8 ml vegetable oil
- 9.86 ml black mustard seeds
- 9.86 ml sesame seeds
- 2.5 cinnamon stick
- 4.93 ml chilli powder
- 5 fresh ginger peeled and finely chopped (or grated)
- 5 tomatoes finely chopped
- 4.93 ml salt
- 10 pitted dates finely chopped
- 29.6 ml tamarind paste
- 100 g brown sugar
Nutrition (per serving, estimated)
Estimated based off 7 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 792 mg
- Iron: 18.7 mg
- Magnesium: 748 mg
- Phosphorus: 1135 mg
- Potassium: 11612 mg
- Zinc: 6.06 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml vegetable oil
- 9.86 ml black mustard seeds
- 9.86 ml sesame seeds
- 2.5 cinnamon stick
- 4.93 ml chilli powder
- 4.93 ml salt
- 29.6 ml tamarind paste
- 100 g brown sugar
Prepare
- 5 fresh ginger, peeled and finely chopped (or grated)
- 5 tomatoes, finely chopped
- 10 pitted dates, finely chopped
Let's Cook
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Step 1.
Heat the vegetable oil in a medium non-stick saucepan over medium heat. When hot, add the black mustard seeds, sesame seeds, and cinnamon stick, and let them sizzle for about 30 seconds until the seeds start to pop.
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Step 2.
Once sizzling, add the chilli powder and finely chopped ginger. Cook for 2–3 minutes, stirring frequently, until fragrant. Then add the finely chopped tomatoes and salt, and cook for about 5 minutes, stirring occasionally, until the tomatoes break down and soften.
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Step 3.
Add the finely chopped dates, tamarind paste, and brown sugar to the pan. Continue cooking for 10–15 minutes, stirring regularly, until the mixture thickens to a jammy chutney consistency (it should coat the back of a spoon).
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Step 4.
Remove the saucepan from the heat and let the chutney cool completely. Once cool, pour it into a sterilized jar, seal, and store in the refrigerator for up to 2–3 weeks.