Fiji-Style Tomato Chutney Recipe (Using Canned Tomatoes)

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If you’re craving a quick chutney that’s full of flavor, this Fiji-style tomato chutney using canned tomatoes is the perfect dish. It’s simple, quick, and pairs wonderfully with a variety of meals. Here's how to make it:

Ingredients:

  • 1 can (28 ounces) of crushed or whole tomatoes
  • 1 tablespoon oil (vegetable or olive oil works well)
  • 1 large onion, thinly sliced (about 2 cups)
  • 1 tablespoon crushed garlic (8-10 cloves)
  • 1-2 chilies, chopped or crushed (adjust based on your spice preference)
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds (optional)
  • 1/2 teaspoon fenugreek seeds (optional)
  • A few sprigs of curry leaves (fresh or dried)
  • 1 teaspoon turmeric powder
  • 2 teaspoons Fiji or Garam masala
  • 2 teaspoons sugar (or a splash of vinegar, based on your taste)
  • Salt to taste
  • A handful of fresh cilantro, chopped (optional, for garnish)

Instructions:

  1. Prep the tomatoes: Pour the canned tomatoes into a bowl. If you’re using whole tomatoes, crush them gently with your hands or a potato masher. If using crushed tomatoes, skip this step. Avoid using diced tomatoes, as they don’t break down well during cooking.

  2. Heat the oil: In a medium-sized pan, heat 1 tablespoon of oil over medium heat for 1-2 minutes.

  3. Sauté the onions: Add the sliced onions to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and golden brown. Adding a pinch of salt can help speed up this process.

  4. Add the whole spices: Stir in the cumin seeds, mustard seeds (if using), and fenugreek seeds (if using). Let the seeds cook for about 1 minute, allowing them to pop and sizzle. Then, add the curry leaves and let them release their fragrance.

  5. Add garlic and chilies: Stir in the crushed garlic and chopped chili peppers. Cook for another 1 minute until everything becomes fragrant.

  6. Add the spices: Add the turmeric powder and Fiji or Garam masala. Stir well and cook for an additional minute, allowing the spices to bloom and release their full flavor.

  7. Add the tomatoes and sugar: Add the prepped tomatoes to the pan, followed by the sugar (or splash of vinegar) and salt to taste. You can optionally add a handful of chopped cilantro at this stage for better flavor. Stir everything together and lower the heat. Cover the pan and let the chutney simmer for 15-20 minutes, stirring occasionally, until it thickens. 

  8. Finish the chutney: Once the chutney has thickened and the flavors have melded together, garnish with the chopped cilantro (if using). Let it cook for another 2 minutes. 

  9. Serve and enjoy: Turn off the heat and allow the chutney to cool slightly. Serve it with dal and rice or your favorite dishes. Enjoy your homemade Fiji-style tomato chutney!

Storage:

  • Store any leftover chutney in an airtight container in the refrigerator for up to 1 week. The flavors will continue to develop and improve over time.

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