Pressure Cooker Tomato Chutney

Make this versatile and delicious condiment using a pressure cooker. Eat it on toasted bread with cheese, alongside cooked greens, beans, rice, or with a fried egg and bacon.

Serves: 32Hands-on: 5 minutesTotal: 45 minutesDifficulty: Easy

Serves: 32


  • 4 lbs. ripe tomatoes, peeled
  • 1 piece fresh ginger root (1"), peeled and minced
  • 3 cloves garlic
  • 1¾ cups white sugar
  • 1 cup red wine vinegar
  • 2 onions, diced
  • ¾ tsp. ground cinnamon
  • ½ tsp. ground coriander
  • ¼ tsp. ground cloves
  • ¼ tsp. ground nutmeg
  • 1 tsp. chili powder
  • 1 pinch paprika
  • 1 Tbsp. curry paste


  • In a blender or the bowl of a food processor, pulse tomatoes and ginger.
  • Transfer mixture to a pressure cooker. Stir in the remaining ingredients. Lock the lid into place, and cook at low pressure for 10 minutes. Remove from heat and allow pressure to release naturally.
  • Refrigerate in a covered container until ready to use. Serve chilled or at room temperature.