This post may contain affiliate links. Please read our disclosure policy.
Tomato Chutney or Tamatar ki chutney is a spicy sweet as well as tangy condiment made from tomatoes, onions and aromatic spices. This is served with south indian dishes like idlis, dosas, or even with snacks like samosas.
Indian cuisine is heavily enamored with the recipes of chutneys and achars. You can pick any vegetable or fruit and make a chutney out of it. Out of these, tomato chutney is a simplest chutney I have ever known my Mom to make. And this recipe is so versatile you can serve it alongside almost anything.
Since it is so easy to make, it is beginner-friendly. If you want to learn Indian cuisine I would suggest starting with chutney recipes. And whats better than a chutney recipe with ingredients easily available in your pantry?
There are different variations of this recipe depending on the region you’re in. In North and Central India, as well as in the Western parts, tomato chutney is often tempered directly without being ground into a paste. However, in South India, it is typically cooked, ground into a fine paste, and then tempered. This variation in preparation methods results in distinct flavor profiles, showcasing the eclectic cooking practices found across the country.
I’m presenting a recipe that combines elements from both styles. While I haven’t ground the mixture into a paste, I’ve still added tempering. However, you have the option to skip the tempering altogether and serve it as is.
Ingredients
For base chutney
Ripe tomatoes, oil, onion, garlic, ginger, green chilies, turmeric powder, red chili powder, jaggery or sugar, salt to taste
For tempering(optional):
Oil, mustard seeds, cumin seeds, hing(asafoetida), curry leaves
Recipe Instructions
For making base:
- Heat oil in a pan over medium heat.
- Add chopped onions, minced garlic, grated ginger, and chopped green chilies. Sauté until onions turn translucent.
- Now, add chopped tomatoes and cook until they turn soft and mushy.
- Stir in turmeric powder, red chili powder, sugar, and salt. Mix well.
- Cook the mixture on low heat until it thickens to a chutney-like consistency, stirring occasionally.
For tempering(optional):
- Heat oil in a small saucepan. Add mustard and cumin seeds and let them splutter. Add hing(asafoetida) and curry leaves. Garnish the chutney with this tempering and mix.
- Your tangy tomato chutney is ready to be served!
Serving Suggestions
- Serve it alongside hot fulka roti, or rice dishes such as dalkhichdi, pulao, or even plain steamed rice with dal amti. The chutney adds a zesty kick to the meal.
- This chutney pairs perfectly with South Indian staples like idlis and dosas. Simply spread it on your dosa or dip your idli for a burst of flavor.
- Use it as a dip for your favorite snacks like samosas, pakoras, or even potato wedges. The tangy flavor of the chutney will complement the savory snacks wonderfully.
- Add a layer of tomato chutney to your sandwiches for an extra punch of flavor. It works particularly well with grilled cheese sandwiches or vegetable sandwiches.
- Add a spoonful of tomato chutney to your curries or stews for an extra layer of flavor. It can enhance the taste of both vegetarian and non-vegetarian dishes.
Tips and Tricks
- Use ripe tomatoes for the best flavor and texture.
- For a smoother consistency, you can blend the chutney before adding the tempering.
- Adjust the amount of green chilies according to your spice tolerance.
- You can store the chutney in sterilized jars in the refrigerator for up to two weeks.
- Feel free to customize the sweetness and tanginess of the chutney by adjusting the amount of sugar.
Meal Prep Tips
- You can extend the shelf life of your delicious Tomato Chutney by storing it in an airtight container in the refrigerator. This will help preserve its freshness and flavors for up to 4-5 days. Make sure the container is tightly sealed to prevent any air from getting in, which can lead to spoilage. By following this simple storage tip, you can enjoy your homemade chutney over several meals without compromising on taste or quality.
- Prepare a large batch of tomato chutney and portion it into smaller airtight containers. Store these containers in the freezer for future use. When you need a quick and flavorful accompaniment for your meals, simply thaw the chutney in the refrigerator overnight or reheat it gently on the stovetop. This way, you’ll always have homemade chutney ready to go whenever you need it, saving you time and effort during busy days.
- To streamline the cooking process, prep the ingredients for the chutney in advance. Chop the tomatoes, onions, garlic, and green chilies ahead of time and store them in separate containers in the refrigerator. This way, when it’s time to cook, you can simply grab the prepped ingredients and start cooking without having to spend time chopping and measuring. This not only saves time but also makes the cooking process more efficient and enjoyable.
FAQs
Q: Can I use canned tomatoes for this recipe?
A: Fresh ripe tomatoes work best for this recipe, but you can use canned tomatoes if fresh ones aren’t available. Just make sure to drain any excess liquid before cooking.
Q: How spicy is this chutney?
A: The spiciness of the chutney depends on the quantity of green chilies you use. Feel free to adjust it according to your taste preference.
Tomato Chutney | Tamatar ki Chutney
Ingredients
For the base:
- 1 kg tomatoes chopped
- 1 tablespoon oil
- 1 large onion finely chopped
- 4 cloves garlic minced
- 1- inch piece of ginger grated
- 2-3 green chilies chopped (adjust according to your spice preference)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/4 cup jaggery or sugar
- Salt to taste
For the tempering:
- 1 tablespoon oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- pinch hing asafoetida
- 5-6 curry leaves
Instructions
For the base:
- Heat oil in a pan over medium heat.
- Add chopped onions, minced garlic, grated ginger, and chopped green chilies. Sauté until onions turn translucent.
- Now, add chopped tomatoes and cook until they turn soft and mushy.
- Stir in turmeric powder, red chili powder, sugar, and salt. Mix well.
- Cook the mixture on low heat until it thickens to a chutney-like consistency, stirring occasionally.
For tempering:
- Heat oil in a small pan. Add mustard and cumin seeds and let them splutter. Add hing(asafoetida) and curry leaves. Garnish the chutney with this tempering and mix.
- Your tangy tomato chutney is ready to be served!
Notes
- Serve it alongside hot fulka roti, or rice dishes such as dalkhichdi, pulao, or even plain steamed rice with dal amti. The chutney adds a zesty kick to the meal.
- This chutney pairs perfectly with South Indian staples like idlis and dosas. Simply spread it on your dosa or dip your idli for a burst of flavor.
- Use it as a dip for your favorite snacks like samosas, pakoras, or even potato wedges. The tangy flavor of the chutney will complement the savory snacks wonderfully.
- Add a layer of tomato chutney to your sandwiches for an extra punch of flavor. It works particularly well with grilled cheese sandwiches or vegetable sandwiches.
- Add a spoonful of tomato chutney to your curries or stews for an extra layer of flavor. It can enhance the taste of both vegetarian and non-vegetarian dishes.
- Use ripe tomatoes for the best flavor and texture.
- For a smoother consistency, you can blend the chutney before adding the tempering.
- Adjust the amount of green chilies according to your spice tolerance.
- You can store the chutney in sterilized jars in the refrigerator for up to two weeks.
- Feel free to customize the sweetness and tanginess of the chutney by adjusting the amount of sugar.
- You can store the chutney in the refrigerator in an air tight container for upto 4-5 days.
- Make a big batch of chutney and freeze it in smaller portions. Thaw overnight or reheat when needed for a quick meal addition.
- Chop ingredients in advance and store them separately in the fridge. When ready to cook, simply grab and go, saving time and effort.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @amusingcooker on Instagram and hashtag it #amusingcooker.