Sweet and hot tomato chutney (Tamatar nu chatni) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 218) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pan-fried chicken livers in cumin butter masala (Jeeru wari kalegi); Royal Bengal fish fingers; Garlic chicken chaat (Lasan anna murghi nu chaat); Spicy lamb burgers; Coriander and cumin stuffed sardines (Dhana jiru bhareli maachi); Spiced Ugandan eggy bread (Inda boflo)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mimisingh on June 18, 2025

    Made to eat with the lamb burgers. Really delicious condiment. I did not add much of the lemon juice because I liked the flavor as is, but not sure if it then affects the longevity from the acid. I see other users recommend removing the tomato skins. I see other users recommend removing the tomato skins, I used a few plum tomatoes and the skins weren't really noticeable to me. I deseeded a birds eye chili and my chutney wasn't very spicy, which I preferred

  • Meags on September 10, 2023

    This was incredible! I didn't mind the skins of the cherry tomatoes in it. I was surprised it said you had to use it in a week. But, turns out we couldn't see if it lasted longer because it was so good we ate it all in a couple days!

  • slconner on October 26, 2021

    Turned out well using canned tomatoes. Served w lamb burgers, goid family dinner

  • puddlemere on January 11, 2019

    My batch didn't turn out very spicy, but might just have been the jalapeno that I used. I used cherry tomatoes, so there were lots of skins left in that I would also remove next time, or just use canned tomatoes.

  • Rutabaga on August 17, 2017

    I made a less spicy version of this chutney. Perhaps because it didn't have the heat to balance the flavors, we found it a little too sweet. I would start with only half the sugar called for next time, then add more to taste if needed. The flavor was terrific otherwise.

  • clcorbi on June 13, 2017

    Yum! Loved this with the lamb burger and masala fries--we used it both as a spread on the burger and as a dip for the fries. It is fairly spicy--we used a jalapeno, which I seeded to be safe, and it still had a good amount of kick. I used quartered plum tomatoes and fished out their peels as they cooked down, to produce a smoother final texture. I imagine this would work great with canned tomatoes too. I have some left over that I'm eager to try on fried eggs. Delicious!

  • Zosia on January 28, 2017

    Fabulous even made with Italian canned peeled tomatoes. I served it with the chicken samosas.

  • FJT on October 29, 2016

    YUM! Will definitely make this again and not just to accompany the spicy lamb burgers, however I will be removing the tomato skins next time.

  • raybun on October 23, 2016

    Fantastic flavour, we loved this but too hot for the 9yr old. Served with the spicy lamb burgers and masala fries from the same book.

  • joneshayley on May 03, 2015

    Great flavours- but the tomato skins are better removed.

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