Tomato chutney jam

I started my small kitchen gardening about 3 years ago, and the first thing I experimented with was tomatoes. Just that took one year of no results, but last year was a success with tons of delicious tomatoes, and this year as well we had a bumper crop of them.

Tomatoes are something we use pretty much every other day, be it in salads, soups, curries, sandwiches or even with just a sprinkle of some salt, pepper and a drizzle of olive oil — yum yum!

This time with all excess of tomatoes I wanted to try something new, so I experimented with making a tomato jam/chutney, and it turned out amazing. Here is the recipe.


5 large green unripe tomatoes ( roughly chopped )

1 medium -onion finely chopped

1 inch -ginger finely chopped

3 cloves – garlic finely chopped

1/2 tsp of lightly crushed fennel seeds

1/2 tsp – pumpkin pie spice powder

1/2 tsp- cayenne powder

1 cup – sugar

3 to tbs- oil

salt to taste

Heat one tbs of oil in a pot over medium low flame , add the chopped tomatoes and cook until all the tomato is soft like a thick pulp. Set aside.

Heat another pot on a medium low flame and add the remaining 2 tbs of oil, and add the crushed fennel seeds, onions and saute until light golden brown.

Now add ginge and garlic and saute for about 30 seconds. Add the tomatoes back in, along with the onions, cayenne, pumpkin spice powder, salt to taste and 1 cup of sugar. Cook this for another 2 to 3 minutes, or until it reaches a jam like consistency. Cool it and store in air tight container in the fridge.

Enjoy with aged cheddar or as a sandwich spread.

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