After last Wednesday's fun twitter conversation hosted by feedfeed and sponsored by Muir Glen Organic tomatoes, this Spicy Cardamom Tomato Chutney had to be done! Thanks for the inspiration from my lovely Instagram friends @foodfashionparty @thejamlab, and adapted from a recipe at bbcgoodfood.


1 red onion, finely sliced

3 garlic cloves, minced

2 lbs ripe tomatoes, roughly chopped

1" stem fresh gingerroot, grated

5 cardamom pods, crushed with the shells removed

1/2 tsp paprika

2 Tbsp balsamic vinegar

1-2 dried, or fresh, red chilis, whole

3 Tbsp maple syrup

1 Tbsp chia seeds


  • Place all ingredients into a small saucepan and bring to a boil. Turn the heat down and let simmer, for 1 hour, stirring occasionally. Bring to a boil again to thicken. Let cool completely before storing in an airtight glass jar. Keep refrigerated.


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