| Prep: 15 mins | Cook: 40 mins – 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 325 | 5g | 1g | 67g |
| sugars | fibre | protein | salt |
| 52g | 3g | 4g | 0.4g |
There’s a harmony of sweet and tangy lurking in each spoonful of the Nigella Seed and Tomato Chutney, a delightful fruit-based recipe that marries my Creole heritage’s love of bold flavours with the elegant simplicity of French cuisine. This chutney is a celebration of succulent tomatoes, a summer fruit that’s every bit as delightful in your favourite salad as it is in this enticing condiment.
Good Health Dressed Up As Good Taste
Flavours aside, what I truly appreciate about this Nigella Seed and Tomato Chutney is its nutritional profile. The tomatoes are rich in antioxidants and vitamin C, which are essential for boosting the immune system. Then there’s the use of Nigella seeds, known as Kalonji in some parts of the world, lauded for their anti-inflammatory properties and believed to aid digestion. And let’s not overlook the anti-inflammatory properties of turmeric and the gut-healthy probiotics in apple cider vinegar. In this recipe, health truly meets flavour.
Perfect Partners
This delightful chutney makes a wonderful addition to almost any dish, elevating the simplest meal to gourmet standards. Drizzle it over your quinoa salad or use it as a spread on crusty French bread. I personally love adding a spoonful of it over grilled fish or roast chicken — it adds an exciting twist both in taste and presentation. It pairs exceptionally well with Indian dishes, a cuisine known for its love of chutneys. For the vegans out there, try it as a clever accompaniment to your veggie burgers and give your meal a little extra je ne sais quoi.
Indeed, it’s the versatility of the Nigella Seed and Tomato Chutney that makes it all the more appealing. Now, whether you’re savoring it with a plate of roasted veggies or slathering it over a warm slice of bread, this chutney is sure to bring a vibrant touch to your palate.
What You’ll Need
- 1 tablespoon Nigella seeds
- 1 pound ripe tomatoes
- 1 cup white sugar
- 1/2 cup apple cider vinegar
- 1 large red onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 1/2 teaspoon red chili flakes
- 1/4 cup raisins
- 1/4 cup chopped fresh cilantro
Method
Step One
Start by preparing all the ingredients. Finely chop the red onion, mince the garlic, chop the fresh cilantro, and slice the ripe tomatoes into small pieces. Set these ingredients aside.
Step Two
Over medium heat, toast the Nigella seeds in a large pan until they become fragrant. This should take about 1-2 minutes. Be careful not to burn the seeds. Set them aside for now.
Step Three
Using the same pan, add the finely chopped red onion to the pan and sauté it until it becomes translucent. This should take about 5 minutes. Next, add the minced garlic and continue to sauté for another 1-2 minutes until the garlic is fragrant.
Step Four
Add the ripe tomato pieces, white sugar, apple cider vinegar, salt, turmeric, and red chili flakes to the pan. Stir everything together and bring the mixture to a simmer. Continue to simmer for about 30 minutes, until the tomatoes are soft and the mixture has thickened.
Step Five
Stir in the toasted Nigella seeds, raisins, and chopped fresh cilantro. Continue to simmer for another 5-10 minutes, until the chutney has the desired consistency.
Step Six
Remove the pan from the heat and allow the chutney to cool. Once cooled, it can be served immediately or stored in an airtight container in the fridge. The chutney will keep for up to two weeks.
