From Vijay Kumar's kitchen · Vijay Kumar kitchen, _pending
stove · chutney
★ STARRED KITCHENTomato Chutney
From an award-winning kitchen
Ratio
TAMARIND 5VEG OIL 30
Ingredients
- TOMATO360 g
- ONION75 g
- GARLIC15 g
- DRIED CHILE8 g
- TAMARIND5 ml
- MUSTARD SEED1.5 g
- CURRY LEAF2 g
- VEG OIL30 ml
- SALT6 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Vijay Kumar is a Michelin-starred chef and James Beard award winner. Cited awards include: Michelin 1* (Semma); James Beard Best Chef: New York State 2025.
Originally published as Tomato Chutney.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Semma dosa chutney family (published as “Tomato Chutney”). Full citation lives in Provenance.