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Spicy tomato chutney by Nikki Legon

Spicy tomato chutney by Nikki Legon

A delicious tomato chutney..


36 ripe tomatoes, seeded, flesh diced

4 red onions, finely sliced

12 tsp garlic paste

4 tsp grated ginger

6 tsp cumin seeds

6 tsp mustard seeds

1 tsp asafatieda powder (this is optional so don't worry if you do not have it)

6 green chillies, very finely chopped

6 dried curry leaves

3 tsp red chilli seeds

3 tsp coriander powder

3 tsp garam masala powder

12 tbsp of sugar

Oil for frying

Salt to taste


Heat the oil in a pan, add cumin and mustard seeds, be careful they will spit. Add the asafatieda powder and sliced onions, sauté till they turn a light golden colour. Add the ginger and garlic paste, chopped green chillies and curry leaves and cook for a further 2 minutes.

Add the diced tomatoes, red chilli seeds, garam masala and coriander powder and let it simmer on a low heat for 15 minutes.

Add the sugar, simmer a further 10 minutes. It is now ready to put into your sterilised jars and will keep in the fridge for around 3 months.


© Living Magazine - all rights reserved. Published August 2014.