Tomato chutney with nigella, mustard and cumin seed



This recipe is for a quick tomato-based fresh chutney that should be eaten on the day it is made. Using only the sweetest tomatoes, with the addition of a tempering of curry leaves, nigella and fenugreek seeds, it is highly fragrant and makes a perfect accompaniment to the reshmi kebabs.

Serves 6-8


  • 3-4 tbsp coconut oil, mustard oil or light olive oil
  • 1 tsp black onion seeds
  • 1 tsp cumin seeds
  • ¾ tsp mustard seeds
  • ½ tsp fennel seeds
  • 1 red onion, finely chopped
  • 1 clove garlic, chopped
  • 4 ripe tomatoes, roughly chopped
  • 1 tbsp tomato puree
  • 1 – 2 red chillies, finely chopped
  • 1 tsp salt, or to taste
  • 1 tsp caster sugar
  • 2 tsp white wine vinegar
  • ½ lemon, juice only
  • 1 tbsp chopped coriander leaves


In a frying pan, heat the oil. Once hot, add the black onion seeds, cumin seeds, mustard seeds and fennel seeds. When they start to splutter, add the red onion and cook until soft.

Next add the chopped garlic and cook until the raw smell leaves the pan. Do not allow to brown.

Add the tomatoes and cook until soft and mushy. Next add tomato puree, red chillies, salt, sugar and vinegar. Cook until the mixture is soft and well-combined. The oil should rise to the top with constant stir-frying.

To serve, sprinkle with lemon juice and chopped coriander.

For more Pakistani recipes, check out Good Things magazine’s Pakistani dawwat banquet.

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