Tomato Chutney Recipe

This tomato chutney is spicy and tangy, made with fresh tomatoes, spices and seasoned with a flavor tempering. Learn how to make this really easy tomato chutney recipe, South Indian style with stepwise pictorials. 

Tomato chutney is one of my recent favorite chutney’s to accompany idli’s and dosa’s. It is tangy from the flavor of the tomatoes itself and some chilli powder adds a nice heat.

I have always had dosas and idlis with the usual coconut chutney or the green coconut chutney coz that is what it is served along with in most restaurants, in Mumbai at least.

I discovered this chutney only when I started working and one of my South Indian colleague who was also the head of one of the departments, had got it for lunch. As we always sit to share our lunch, I tasted some and loved it.

It was nice and tangy with a little heat from the after taste. I got in touch with her through Whatsapp lately and she was kind enough to share the recipe again. Actually, she had shared the recipe earlier but I hadn’t been smart enough to jot it down. I just made it once and forgot about it!

So anyways here it is! I’m glad to have documented it now. There are tons of tomato chutney recipes online, this one is quite different.

For one, the tomatoes are not sautéed rather cooked in its own juices by reducing it down, and tempered with some seasonings. Secondly, you do not need a blender to make a paste, the tomatoes become mushy enough to just mash them with the back of a ladle.

My colleague uses only mustard seeds and asafoetida for the tempering, the curry leaves, chillies, and garlic are an addition I love. You may skip those.

Recipe courtesy: Mrs. Karuna

STEP BY STEP INSTRUCTIONS TO MAKE TOMATO CHUTNEY RECIPE

1.Wash tomatoes well, wipe them dry with a clean kitchen napkin. Dice into rough chunks.

2.Transfer to a thick bottomed pan, add red chilli powder and salt. Mix well. Cook covered on high flame for first 5 minutes, then reduce the heat to medium-low, and let them cook covered for another 10 minutes, stirring occasionally. When the tomatoes have softened, and most of the water has evaporated, add in the cumin and coriander powder. Mix well and saute for another 2 minutes.

3.Switch off the heat, and set aside.

4.For the tempering – Heat oil in a skillet, add mustard seeds, when they splutter, add garlic, once the garlic has turned golden brown, switch off the heat and add curry leaves, red chillies, and asafoetida. When the curry leaves and red chillies turn crisp pour the tempering over the prepared tomato chutney and mix well. Enjoy with idli, dosa’s etc. We enjoyed this with some delicious vermicelli idli’s, recipe here.

HOW TO MAKE TOMATO CHUTNEY RECIPE?

Tomato Chutney Recipe

Freda Dias

This tomato chutney is spicy and tangy, made with fresh tomatoes, spices and seasoned with a flavor tempering.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Condiments

Cuisine South Indian

Servings 4 people

Ingredients

  

1x2x3x

Ingredients: Measuring cup used, 1 Cup = 250 ml (Makes 1/2 cup chutney)

• 300 grams tomatoes, about 2 cups roughly chopped tomatoes, I used 4 Roma tomatoes
• 1/2 to 1 tsp red chilli powder adjust as per desired heat
• 1/4 tsp cumin powder
• 1/2 tsp coriander powder
• salt, to taste

For the tempering

• 1 tbsp oil
• 1 tsp mustard seeds
• Pinch of asafoetida
• 1 garlic clove, sliced finely
• 2-3 red chillies
• 6-7 curry leaves

Instructions

 

• Wash tomatoes well, wipe them dry with a clean kitchen napkin. Dice into rough chunks.
• Transfer to a thick bottomed pan, add red chilli powder and salt. Mix well. Cook covered on high flame for the first 5 minutes, then reduce the heat to medium-low, and let them cook covered for another 10 minutes, stirring occasionally. When the tomatoes have softened, and most of the water has evaporated, add in the cumin and coriander powder. Mix well and saute for another 2 minutes.
• Switch off the heat, and set aside.
• For the tempering - Heat oil in a skillet, add mustard seeds, when they splutter, add garlic, once the garlic has turned golden brown, switch off the heat and add curry leaves, red chillies, and asafoetida. When the curry leaves and red chillies turn crisp pour the tempering over the prepared tomato chutney and mix well. Enjoy with idli, dosa's etc. We enjoyed this with some delicious vermicelli idli's.

Keyword Tomato Chutney

Tried this recipe?Let us know how it was!

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Thanks for visiting! Have a lovely week ahead!

Regards,

Freda