Spicy Cherry Tomato Relish / Chutney is a delicious chutney. This lip smacking relish is made with ripe cherry tomatoes. Spicy Cherry Tomato Relish/Chutney is the perfect accompaniment to Indian meals. You will love it with paratha or your sandwiches!
It is an equally delicious accompaniment to serve at a barbecue, whether alongside some grilled vegetables, paneer, tofu, or alongside cutlets. This sweet and spicy relish is great in your burgers also. If you want to spice up your salad this is the one to do the job.
This Cherry Tomato Relish is made with home grown tomatoes. This season we have had a bumper harvest of cherry tomatoes. This is a great recipe to make in a large batch and store in the fridge or to give away as gifts.
You may like to try our other similar recipes like Sweet and Sour Tomato Chutney and Best Homemade Garlic Butter Sauce.
Prep time: 10 minutes
Total time: 25 minutes
Ingredients for Spicy Cherry Tomato Relish
500 grams cherry tomatoes
1 onion chopped fine
1 tablespoon garlic chopped fine
1 tablespoon ginger chopped fine
1 tablespoon lemon juice
1 bay leaf
2 star anise
1 inch cinnamon stick
1 teaspoon peppercorns
1 teaspoon chilli flakes
1 tablespoon fennel seeds
¼ cup brown sugar
2 tablespoon vinegar
2 tablespoon olive oil
Salt to taste
Directions for Spicy Cherry Tomato Relish
- Clean and wash the tomatoes in plenty of water. Drain and set aside.
- Heat oil in a pan, add fennel seeds, star anise, bay leaves and peppercorns and saute for few seconds.
- Add the garlic, ginger, onions and saute for a minute.
- Now add chilli flakes and toss well. Let it cook over medium heat for about 5 minutes until they have softened.
- Add the cherry tomatoes, brown sugar, vinegar, salt, pepper and saute on high heat.
- Keep cooking for 10 minutes, gently break down tomatoes with a wooden spoon and stir the mixture from to time to prevent it from sticking to the bottom of the pan.
- The mixture will thicken and look jammy. Adjust the seasoning according to your liking.
- Serve the relish warm, or keep refrigerated for a week or ten days.
