Tomato & Mustard Seed Chutney

Cutting out refined sugar isn't just all about chocolate & sweet things. It's also about sauces, chutneys the things that can break or make a meal. So I was extremely delighted when I managed to make a tomato chutney that tastes rather good but without using any refined sugar. It also seems to be a lot easier & quicker to make than traditional chutneys. Sometimes the words making chutney can sound rather complicated & time consuming. This one is neither I assure you. Do make sure you use good quality flavoursome tomatoes, I prefer using the small cherry ones. It's great to have this chutney in the fridge to liven up a salad or veggie burger. Especially good with nut cheezes.....if you've never tried them give them a go.


1 Red onion chopped

1 Tablespoon olive oil

1 Tsp Mustard seeds

400g Tomatoes...I prefer using cherry ones

1 Apple chopped with the skin left on

2 Tablespoons Tomato puree

1 Teaspoon himalayan rock salt

Freshly ground black pepper

1/4 Cup Apple cider vinegar

1/2 Cup chopped dates

1 Clove garlic finely chopped

3 Tablespoons Rice malt syrup


Put the mustard seeds and oil in a pan and cook gently for a minute or so till the seeds begin to pop, then add the rest of the ingredients & stir & get some heat in it. Then when its boiling put the lid on & simmer for about 10 to 15 minutes till soft. Leave the lid off & continue to cook & stir for about 10 to 15 minutes till its all thickened up. Adjust seasoning if necessary. Allow to cool then store in the fridge.

Can't wait for more? Subscribe to receive free notification emails for new posts!

Thank you! Your submission has been received!

Oops! Something went wrong while submitting the form