Tomato Chutney with Cinnamon and Nigella

Recipe by
Total Time:
30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Simmer Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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  • 6 tbsp. vegetable oil
  • 2 inch piece cinnamon stick
  • 4 cloves
  • 1 tsp. freshly roasted cumin seeds
  • 1 tsp. nigella seeds
  • 4 bay leaves
  • 1 tsp. mustard seeds, crushed
  • 4 garlic cloves
  • 800 gms. tomatoes, chopped
  • 2 inch piece fresh root ginger, crushed
  • 1 tsp. chilli powder
  • 1 tsp. ground turmeric
  • 4 tbsp. soft light brown sugar

How to Make Tomato Chutney with Cinnamon and Nigella

  • Pour the oil into a frying pan and place over a medium heat.
  • When the oil is hot, fry the cinnamon, cloves, cumin and nigella seeds, bay leaves and mustard seeds for about 5 mins.
  • Crush the garlic cloves and add them to the spice mixture.
  • Fry until golden. Meanwhile, drain the tomatoes, reserving the juices.
  • Add the ginger, chilli powder, turmeric, sugar and the reserved tamarind juices.
  • Simmer until reduced to a thick consistency, add the tomatoes and cook for 15-20 minutes. Cool and serve.