I’m on a mission this year to consume less and create more, particularly in the run up to Christmas. So, I’m making a head start on our hamper of food goodies (for the grandparents!) by making this delicious tomato and nigella seed chutney.
The addition of nigella seeds take what would otherwise be a pretty standard chutney and makes it absolutely addictive – it almost has a slight Indian hot-and sour flavour profile which works perfectly on a cheese board, as a marinade, or slathered on your favourite sandwich!
Because of the amazing flavours from the accompanying ingredients in this recipe, you can pretty much use any type of tomatoes that you liked – we used a combination of yellow Piccobella, sweet vine, and baby plum tomatoes. This recipe makes around 5 small jars of tomato & nigella seed chutney, but you could easily halve the recipe for a smaller batch.
Read on for the full recipe!
Method
Follow these steps to make our Tomato & Nigella Seed Chutney
Unless you know you’ll be eating your chutney within a few weeks, you’ll need to sterilise your jam jars to prevent the chutney from spoiling. Do this by washing them first with hot, soapy water, then adding them to a baking dish and into a warm oven (at around 120C) for 15-20 minutes. Leave to cool and set aside.
Start by chopping all of your ingredients. Finely dice your tomatoes and onion, and chop the garlic, ginger, and chilli as finely as you can. This is the hardest bit – you’ll be chopping for a while!
Let’s start cooking. Whilst you can just go ahead and chuck all the ingredients into one pot, you won’t create many layers of flavour. So, start by lightly sauteeing your chopped chilli, garlic, ginger, cardamom seeds, smoked paprika, and nigella seeds in your pan for 2-3 minutes. This encourages the spices to bloom and create a beautiful flavour profile before we add the rest of the ingredients.
Once your spices, garlic, chilli, nigella seeds etc have started to become fragrant, then add your 1kg of finely chopped tomatoes and 500g of finely chopped onions. Stir in your brown sugar, balsamic vinegar, and red wine vinegar. Leave everything to simmer for around 50 minutes, stirring occasionally so nothing catches on the bottom.
After 50 minutes, your mixture should have reduced, and the tomatoes and onion will be super soft. In the last 10 minutes of cooking, turn the heat up to high and let your tomato & nigella seed chutney bubble away whilst continuing to stir, until most of the leftover liquid evaporates and the mixture turns glossy.
Whilst your chutney is still hot, add it to your sterilised glass and secure tightly with a lid. Leave to cool before digging in, or store in a cool, dark cupboard for up to 3 months.
Nigella & Tomato Chutney Serving Suggestions
Enjoy your finished tomato & nigella seed chutney with a hunk of slightly sweet cheese, like a manchego or gouda with a few crackers on the side!
If you’re a creative cook, you could also toss the chutney through a few of your favourite vegetables before roasting, or serve warm with white fish or chicken for a delicious evening meal.
For those of you who want to gift your finished tomato & nigella seed chutney to a loved one, make sure to label it up and add a ribbon (with a thoughtful handwritten note)!
Learn more about which cheese goes best with which chutney in our Cheese & Chutney Pairing Guide.
Chutney Recipes From Savery Grazing
I hoped you loved making this super easy chutney along with me! Please let me know what you think of the recipe in the comments below. If you’re looking for more foodie inspo, keep up with our food blog. We’re also active on Instagram, Facebook, or Pinterest.
Happy chutney making!
Frequently Asked Questions
What are Nigella Seeds?
Nigella seeds, also known as kalonji, black onion seeds, or black cumin, are tiny black seeds with a unique, earthy flavour and a hint of onion and oregano. Commonly used in Indian and Middle Eastern cooking, they add an aromatic and slightly nutty taste to dishes.
In this chutney, they bring a subtle depth that, when bloomed together with the green chilli, brings an almost sweet-and-sour finish to the chutney – thanks Nisha Katona for that tip!
How Long Does This Chutney Last?
When stored in sterilised jars and kept in a cool, dark cupboard, our tomato & nigella seed chutney can last up to 3 months. Once opened, refrigerate and consume within 2 weeks for the best flavour.
Do I Need To Peel the Tomatoes?
Nope (thank god!), peeling isn’t necessary for this recipe. The skins soften during the long cooking process and blend right into the chutney – don’t remove them otherwise there wouldn’t be half as much chutney!
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