Tinfish Chutney is one of those South African Indian classics that is loved across generations. It is flavourful, nostalgic, and incredibly budget friendly. Plus, it comes together in about 30 minutes. That makes it perfect for busy weeknights when you still want a home cooked meal without fuss. We use pilchards in tomato sauce, mixed Kashmiri chilli powder, fresh aromatics, and a couple pantry staples to create a saucy, mildly spicy chutney that tastes delicious with rice, soft roti, or buttered bread.
A Little Memory
Growing up, this chutney was our beach sandwich filling. At home, it would be spread between slices of soft white bread, wrap it in foil, and pack it into the cooler box. By the time we arrived at the beach, the bread had absorbed all that spicy tomato gravy, soft, saucy, and full of flavour. So if you want to relive that old-school beach sandwich feeling, this recipe will take you right back.
Why You’ll Love This Recipe
- ready in 30 minutes
- uses pantry ingredients you probably already have
- budget friendly + protein packed
- perfect for lunch or supper
- tastes even better the next day
This is a pantry-friendly recipe that uses simple ingredients and still delivers beautiful flavour.
Ingredients You Will Need for Tinfish Chutney
Oil: I used vegetable oil for sautéing the onions, curry leaves, and green chillies, creating the base of the chutney. It helps release flavors and prevents the pilchards from sticking.
Onion: Adds natural sweetness and depth. Sautéing until the onions are soft forms a flavorful base that complements the tomatoes and fish.
Green chillies: These provide heat and aroma, giving the chutney a kick without overpowering it. I used 4 green chillies but you can adjust the number of chillies to suit your spice preference.
Curry leaves: They infuse the chutney with a slightly herbal note that complements the onions, chillies, and spices.
Crushed ginger and garlic: This classic duo adds warmth and depth to the chutney. Garlic gives a savory punch, while ginger adds a subtle zing and fresh aroma.
Mixed Kashmiri chilli powder: This is a blend of Kashmiri chillies and mild spices, chosen for its vibrant red colour and gentle heat. It gives the chutney a beautiful appearance while keeping the spice level balanced and adds extra flavour compared to plain Kashmiri chilli powder.
Turmeric: Adds earthy flavor, golden color, and subtle warmth, enhancing the dish’s overall taste and appearance.
Fresh jam tomatoes: Tomatoes form the saucy body of the chutney. Their natural acidity balances the flavors and adds brightness to the dish.
Pilchards in tomato sauce: The star ingredient. Tinned pilchards are rich in flavor and protein. The tomato sauce they come in enhances the chutney’s body and adds extra tangy sweetness.
Salt: Essential for enhancing all the flavors, balancing acidity, and tying the dish together.
Fresh dhania (coriander): Added at the end for freshness and color.
Boiled eggs (optional): Blends well with the chutney and is an extra addition of protein.
How to Make Tinfish Chutney (Step-by-Step)
Step 1: Before cooking, we need to clean the fish. Gently separate each pilchard in half and remove the center bone. Scrape off any black coating on the outside. Place the cleaned pilchards in one bowl and set aside the tomato sauce from the tin in another bowl.
Step 2 (optional): If you are adding hard boiled eggs to the chutney, you can boil the eggs and set them aside for placing onto the chutney later. You can follow these steps:
- Bring a pot of water to a boil, ensuring it is bubbling before adding the salt and eggs.
- Add 1/2 tsp salt and optionally 1/4–1/2 tsp baking soda (this helps the shells peel easily).
- Gently add the eggs and simmer for 10 minutes for hard-boiled eggs.
- Remove and transfer to a bowl of cold water to stop the cooking process. Once cooled, peel and slice the eggs, then set aside for placing on the chutney later.
Step 3: Heat the oil in a pot over medium heat.
Step 4: Add the sliced onions, curry leaves, and green chillies. Sauté until the onions are soft and translucent.
Step 5: Stir in turmeric, crushed ginger and garlic, and Kashmiri chilli powder. Cook for a few minutes until these spices have cooked. Braise well so the spices are fully cooked and no raw flavor remains.
Step 6: Add the chopped tomatoes. Cook until they break down into a saucy consistency.
Step 7: Pour in the tomato sauce from the pilchards tin and stir gently.
Step 8: Season with salt to balance the acidity, tasting as you go. Simmer the mixture until it thickens slightly to a chutney-like consistency. You can also add a little boiling water at this point to make the chutney saucier.
Step 9: Carefully add the pilchards on top of the chutney. Gently place them in, they are soft and can break easily. Coat the pilchards lightly with the chutney using a spoon. Avoid stirring too much to keep the fish intact. If you break the pilchards too much, it turns into a fish mash, still delicious but not as pretty.
Step 10 (Optional): Arrange sliced boiled eggs around the pilchards and lightly spread chutney over them.
Step 11: Garnish with fresh dhania (coriander) and you are ready to serve.
Serving Suggestions
You can serve this Tinfish Chutney with:
- Steamed rice
- Soft roti
- Fresh bread
It tastes even better the next day. The flavours settle and deepen overnight. Therefore, this is also excellent meal prep.
FAQ
Can You Make This Tinfish Chutney Ahead?
Yes, you absolutely can. In fact, the flavours taste deeper after sitting for a few hours. Therefore, feel free to make it early and reheat later.
Can I use fresh fish instead of tinned fish in tomato sauce?
Yes! Fresh or frozen fish can both work, but keep in mind that for this recipe, tinned pilchards in tomato sauce are convenient and add extra flavour. You can fry the fresh fish gently before adding it to the saucy chutney.
If You Tried This Recipe
If you decide to make this Tinfish Chutney, I would love to hear how it turned out. Please leave a comment and rating. Your feedback matters and it helps others feel confident to try it too.
More Main Dishes To Try
Tinfish Chutney Recipe
Ingredients
- 1/4 cup oil
- 1 medium size onion
- 1 sprig curry leaves
- 4 fresh green chillies
- 4 medium size jam tomatoes
- 1/2 tsp turmeric
- 1/2 tsp crushed ginger and garlic
- 1 tbsp mixed Kashmiri chilli powder
- 1 tin (400g) tinfish (Pilchards in tomato sauce)
- 4 eggs
- Dhania (coriander) to garnish
Instructions
Clean the Pilchards
- Gently separate each pilchard in half and remove the center bone.
- Scrape off any black coating on the outside.
- Wearing gloves is recommended for hygiene and easier handling.
- Place the cleaned pilchards in one bowl and the tomato sauce from the tin in another. Set aside for later.
Boil the Eggs
- Bring a pot of water to a boil.
- Add 1 tsp salt and 1/4–1/2 tsp baking soda (this helps the shells peel easily).
- Gently add the eggs to the boiling water.
- Simmer for 10 minutes for hard-boiled eggs.
- Remove and place in cold water to stop the cooking process. Peel, and slice. Set aside.
Chutney
- Heat the oil in a pan over medium heat.
- Add sliced onions, curry leaves, and green chillies. Sauté until onions are soft and translucent.
- Stir in turmeric, crushed ginger and garlic, and mixed Kashmiri chilli powder. Cook for a few minutes until these spices have cooked. Braise well so the spices are fully cooked and no raw flavor remains.
- Add the chopped tomatoes and cook until they break down into a saucy consistency.
- Pour in the tomato sauce from the pilchards tin and stir gently.
- Season with salt to balance the acidity, tasting as you go. Simmer the mixture until it thickens slightly to a chutney-like consistency.
- Carefully add the cleaned pilchards on top of the chutney. Gently place them in, they are soft and can break easily. Coat the pilchards lightly with the chutney using a spoon. Avoid stirring too much to keep the fish intact.
- (Optional): Arrange sliced boiled eggs around the pilchards and lightly spread chutney over them.
- Garnish with fresh dhania (coriander) and you are ready to serve.
Notes
- Clean the pilchards carefully to avoid breaking them.
- Add baking soda to the boiling water when cooking eggs to make peeling easier.
- Do not stir the pilchards in the chutney; gently coat them to keep them intact.
We’d Love to Hear From You!
If you tried this Tinfish Chutney Recipe, let us know how it turned out. Share your experience in the comments below – your feedback means a lot and it could inspire other readers.