WebInstructions. Chop the garlic cloves and the red onions. In a deep pan pour the oil, add the garlic and onions and fry on a low-medium heat until transparent. 2 red …
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Simmer for 30-40 minutes, stirring occasionally, until tender. Stir the vinegar into the chutney. Cook for a further 30 minutes, stirring often, or until thickened. If it’s still runny, simmer for another 10-15 minutes.
While it features tinned tomato, you could also use peeled, diced fresh tomato in it’s place and you would get the same result. You could also vary the recipe by adding ingredients such as diced red capsicum for variation. If you store your chutney in an airtight jar, it will last for up to 2 weeks in the fridge.
Sweet, spicy and tangy tomato chutney is full of flavor explosion in every bite. This perfectly spiced chutney recipe is vegan and gluten free. Instantpot and stove top instructions are included Turn Instant Pot to SAUTE mode and heat oil. Add mustard and cumin seeds and allow them to crackle.
This also is a great way to use up all of the end of the summer garden produce and make a big batch of chutney. It preserves very well if kept in airtight mason jars. You can serve this InstantPot Tomato Chutney as an appetizer, as a condiment, or as a scrumptious side dish.