Tomato Peach Chutney — tangy and spicy with fruity flavors, this is the ultimate way to elevate any Indian meal! With charred tomatoes, juicy peaches & apricots, and smoky chilies combined in a simple chutney, it only takes 15 minutes to make!
WATCH HOW TO MAKE TOMATO PEACH CHUTNEY:
I’ve been wanting to try the viral tomato chutney for so long so I decided to give it a twist with this Peach Tomato Chutney! I’ve used these beautiful in-season peaches and apricots for a little sweetness that works so well here!
Start by getting your pan nice and hot and placing all your ingredients face down. I also added chilies, garlic, and some lemon here. Let these grill until they soften and get a nice char on them. This will help our chutney get that smoky flavor.
Transfer all of this to a blender along with some fresh onions, cilantro, and mint for that brightness. Blend until coarse and transfer to a bowl.
Add in salt, black pepper, roasted cumin powder, lemon juice, olive oil, and honey. Give this a mix and our tomato peach chutney is ready! This pairs so well with roti, rice, with chips as a dip, and even stuffed dal baati!
If you like this, please try my other recipes:
Tomato Peach Chutney — tangy and spicy with fruity flavors, this is the ultimate way to elevate any Indian meal! With charred tomatoes, juicy peaches & apricots, and smoky chilies combined in a simple chutney, it only takes 15 minutes to make!
I’ve been wanting to try the viral tomato chutney for so long so I decided to give it a twist with this Peach Tomato Chutney! I’ve used these beautiful in-season peaches and apricots for a little sweetness that works so well here!
- 5 tomatoes , halved
- 2 peaches , halved
- 3 apricots , halved (optional)
- 10 cherry tomatoes
- 1 medium onions , chopped roughly
- 1 lemon , halved
- 2 green chilies , slit
- 1 red chilies , slit
- 7-8 cloves garlic
- 2 tbsp cilantro with tender stems
- 7-8 mint leaves
- 1 1/2 tbsp oil
- 2 tsp olive oil , or mustard oil
- 1 tsp honey , optional
- 1 tsp salt
- 1 tsp roasted cumin powder
- 1/4 tsp black salt
- 1/2 tsp black pepper
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On a griddle, heat some oil on a medium flame and once hot, roast your tomatoes, cherry tomatoes, peaches, apricots, lemons, and chilies. Cook them for 10 minutes covered until they are charred and tender. Make sure to flip them half way through.
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Once your roasted vegetables are cooled, pulse all of them, except the lemon, along with some onion, cilantro, and mint in a blender. I like to keep the chutney semi-chunky but you can blend it to your desired consistency.
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Transfer your chutney to a bowl and add in all of your seasoning ingredients and lemon juice. Mix it thoroughly and your Tomato Peach Chutney is ready to serve, enjoy!
Recipe Video
- If you want to make the chutney thicker, you can add a crouton or a 1 inch chunk of roasted bread.
- If you don’t like raw onions, you can also char your onions along with the rest of the ingredients
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Hi I am a fan of your recipes. Thxs for sharing this seems quite interesting and good in taste too…just want to know what types of chips you are having with it seems colour full and interested too pls let me know what are these made of thxs….
Thank you so much for your kind words and appreciation Kavita. Those are Chickpea Veggie Crisps from Off-The-Eaten-Path
Hats the reason for adding olive oil at the end?
What’s the reason for adding olive oil?
Oil ensures that the chutney comes together nicely and does not leave any water. It also adds a nice taste. You can add olive oil or mustard oil, even regular oil would work.
How long can this chutney stay in the refrigerator?
It is good for 4-5 days!!
Hello Nidhi ma’am, I’m a fan of your recipes. I have tried a few like Mexican Baati with tomato salsa. Mango kalakand . Mango sushi. All came out superb. Thanks so much.
Thank you so much for your love and appreciation Tulika, means a world to me! 🥰🥰🙏🙏
what other option apart from apricot n peach to use..pls let me know. Thanks..
you can use apples or pineapple instead too.