Today, I tried a version in the instant pot, and I am in love. Truly this version practically took no effort. The gentle delicacy of flavors in this simple condiment is quite amazing!

Bengali Tomato Chutney with Ginger [Vegan, Gluten-Free]





Cooking Time




  • 1 and 1/2 tablespoon oil (preferably mustard)
  • 1 teaspoon fennel seeds
  • 1 and 1/2 tablespoons freshly grated ginger
  • 4 medium sized plum tomatoes, chopped
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon
  • (can be substituted to mustard seeds


  1. Turn the instant pot on the saute mode. Add in about 1 tablespoon oil and wait until the display registers hot. Add in the fennel seeds. After 30 seconds add in the ginger and saute lightly for about 20 seconds.
  2. Add the tomatoes, salt, brown sugar and water and mix well and bring the mixture to a simmer.
  3. Cancel the saute mode and set on pressure cook for 4 minutes.
  4. Open the lid after a natural pressure release.
  5. Puree the chutney with an immersion blender if you like the smooth consistency (I do!)
  6. Heat the remaining oil in a small pan, add in the crushed red pepper flakes and wait until they darken.
  7. Add the nigella seeds pour the seasoned oil over the tomato chutney and cool before serving.
  8. Stove Top Instructions
  9. Follow the process as described but reduce the water by half. Cover and cook for 20 minutes before removing.

Nutritional Information

Per Serving: Calories: 82 | Carbs: 15 g | Fat: 3 g | Protein: 1 g | Sodium: 12 mg | Sugar: 14 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.