Serves 2 - 4

2 large tomatoes, skinned, seeded and finely chopped
1 large onion, finely chopped
1 tbsp ghee or coconut oil
2 tsp black mustard seeds
1 tsp cumin seeds
Large pinch asafoetida/hing
6 curry leaves, fresh or dried
2 tbsp coriander leaves, chopped
½ tsp turmeric
½ small green chilli, chopped, or 1 pinch cayenne (to taste)
2 tsp jaggery or raw honey
¼ tsp of salt or more to taste
Good grind of black pepper


  1. Heat the ghee in a frying pan on medium heat.

  2. Add the cumin and mustard seeds and when they begin to pop, add the hing, curry leaves, salt, coriander, chilli and onions. Sauté for 5 minutes or until the onions become transparent.

  3. Stir in the tomatoes and jaggery, sauté for a minute more, then cover the pan and turn off the heat. Allow the chutney to rest for a few minutes, rough blend if desired, check for seasoning and serve.

NB: If using raw honey, wait until the chutney reaches body temperature before mixing in.

East by West tip: If you find peeling tomatoes fiddly, then after deseeding them, chop into chunks and continue with the recipe. Before blending and/or serving, just pull out the tomato skins.