Serves 3
30 min
Ketchup Chutney
Recipe GLPRd581b42bd84edb
A vibrant Indian-spiced condiment that transforms simple tomatoes, aromatics, and warm spices into a complex, tangy-sweet spread. Golden mustard and cumin seeds bloom in hot oil, releasing their nutty fragrance, while ginger, garlic, and red onion caramelize into a fragrant base. Vinegar, molasses, and tomatoes simmer together into a rich, glossy chutney with layers of warmth from turmeric, garam masala, and paprika. This versatile spread elevates burgers, sandwiches, grilled meats, and cheese boards with its bold, balanced heat.
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Ingredients
¼ cup canola or grapeseed oil
1 teaspoon mustard seeds
½ teaspoon cumin seeds
1 medium red onion, finely diced
3 cloves garlic, thinly sliced
1-inch piece fresh ginger, minced
½ teaspoon turmeric
½ teaspoon garam masala
½ teaspoon paprika
¼ cup apple cider vinegar
1 14.5-ounce can diced tomatoes
2 tablespoons molasses
½ teaspoon kosher salt
Freshly ground black pepper to taste
Directions
Heat the oil in a medium saucepan over medium-high heat until it shimmers and is nearly smoking, about 2–3 minutes. Keep a lid nearby to cover the pot.
Add the mustard seeds and cumin seeds to the hot oil. They will immediately begin to pop and sputter vigorously. Cover the pot promptly to prevent seeds from flying out, and leave the lid on until the popping and sputtering have mostly subsided, about 1–2 minutes.
Remove the lid and add the diced red onion, sliced garlic, and minced ginger to the toasted seeds. Stir well to combine with the oil.
Sauté the onion, garlic, and ginger mixture over medium heat, stirring occasionally, until softened and the onion begins to brown at the edges, about 8–10 minutes.
Reduce the heat to medium, then add the turmeric, garam masala, and paprika. Stir constantly for about 30 seconds to bloom the spices and distribute them evenly. Carefully pour in the apple cider vinegar (stand back slightly to avoid inhaling the sharp fumes), and allow the vinegar to reduce by approximately half, stirring occasionally, about 3–5 minutes.
Add the canned diced tomatoes (with their juices), molasses, and kosher salt. Season generously with freshly ground black pepper. Stir well, bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for about 10 minutes, stirring occasionally, until the chutney has thickened and the tomatoes have broken down into a glossy, cohesive spread.
Optional: for a completely smooth chutney, carefully transfer the mixture to a blender and puree until your desired consistency is reached. If you prefer a chunky chutney, leave as is.
Set the chutney aside to cool to room temperature. Transfer to clean jars and store in the refrigerator for up to 3 weeks. Serve alongside burgers, sandwiches, grilled meats, or cheese boards.
