Spiced Bitter Gourd and Tomato Chutney
A vibrant Indian-style chutney combining bitter gourd and ripe tomatoes with aromatic spices for a tangy, spicy accompaniment. This indian-inspired vegetarian ready in about 35 minutes blends medium, diced ripe tomatoes, mustard seeds, cumin seeds into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 80 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium (about 200g), finely chopped bitter gourd
- 2 medium, diced ripe tomatoes
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- a pinch asafoetida (hing)
- 2 tbsp mustard oil
- 3/4 tsp salt
- 1 tbsp jaggery or brown sugar
- 2 tbsp, chopped fresh coriander leaves
Instructions
- Step 1: Heat 2 tbsp mustard oil in a pan over medium heat until shimmering. Add 1 tsp mustard seeds and 1 tsp cumin seeds, cooking until they begin to pop, about 30 seconds.
- Step 2: Add a pinch of asafoetida, 1/2 tsp turmeric powder, and 1/2 tsp red chili powder. Stir briefly until fragrant, about 15 seconds.
- Step 3: Add 1 medium finely chopped bitter gourd and 2 diced ripe tomatoes. Cook over medium heat, stirring occasionally, for 12-15 minutes until bitter gourd softens and tomatoes break down.
- Step 4: Stir in 3/4 tsp salt and 1 tbsp jaggery or brown sugar, cooking for another 3 minutes until the chutney thickens slightly.
- Step 5: Remove from heat, mix in 2 tbsp chopped fresh coriander leaves, and cool before serving as a spicy, tangy condiment.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Bitter Gourd and Tomato Chutney take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Spiced Bitter Gourd and Tomato Chutney?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Spiced Bitter Gourd and Tomato Chutney?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Bitter Gourd and Tomato Chutney for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spiced Bitter Gourd and Tomato Chutney?
Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
