Tomato Chutney Recipe - Red Tomato Chutneyred tomato chutney
Recipe type: Chutney/Dip
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Tomato – 4 (250 grams)
  • Whole red chilly – 2
  • Ginger – 1 inch
  • Salt – 1 tsp or to taste
  • Asafoetida – 1 pinch
  • Oil – 1-2 tbsp
  • Red mustard seeds – ¼ tsp
  • Fenugreek seeds – ½ tsp
  • Cumin seeds – ½ tsp
  • Coriander powder – 1.5 tsp
  • Black peppercorn – 10-12
  • Sugar – 1 tsp
  • Red chilly powder – 1-2 pinch
  1. Wash tomatoes and chop them in rough chunks.
  2. Peel the ginger and chop it as well.
  3. Heat 2 tbsp of oil in a pan. Splutter fenugreek seeds and cumin seeds into hot oil.
  4. Then add mustard seeds and stir them for a while. Further add asafoetida, coriander powder and roast them.
  5. After that add chopped tomatoes, ginger, salt, whole red chilly and black peppercorns. Mix everything really well.
  6. Cover the pan and cook it for 5 minutes. Check at regular intervals.
  7. After 5 minutes, remove the cover. Keep stirring and let it cook for 5 more minutes.
  8. Tomatoes are now cooked through. Now cook it on high flame for about 1-2 minutes. Turn off the flame and let the tomato mixture cool down completely.
  9. After that put the mixture in a mixture jar and prepare a fine paste of it.
  10. Transfer the prepared tomato chutney into a bowl.
  11. Again, heat some oil and splutter mustard seeds.
  12. Turn off the flame and add 1-2 pinch of red chilly powder to it.
  13. Pour the tempering on the tomato chutney. Tangy tomato chutney is ready to serve.
  14. Serve this mouth-watering and delectable tomato chutney as a side assortment with dosa, idli, paranthas or any meal. Store the remaining in refrigerator for a week and relish eating.
Recipe by Indian Good Food at