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20 mins
Tomato Chutney Recipe

Tomato Chutney

Mamtha Sunil Kumar

Recipe by  

Tomato Chutney is a sweet and spicy sauce that goes well with breads and rice. This dish originates is from the southern Indian state of Andhra Pradesh and is a whole family favourite.

There is almost no limit to the number of chutneys available since they can be made from virtually any vegetable, fruit, herb or spice, or a combination of them. Chutneys come in two major groups, sweet and hot; both forms usually contain various spices, including chili, but differ by their main flavour. Chutney types and their preparations vary widely across India but I think you'll find this version of Tomato Chutney to be quick, tangy and delicious.

      Preparation Time: 15 Minutes

      Cooking Time: 5 Minutes

A Top Choice Recipe for Flavour

Ingredients for Tomato Chutney

If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
FOR THE CHUTNEY
2 tablespoons
vegetable oil
1 tablespoon
cumin seeds
about 1 inch
fresh ginger
3 cloves
garlic
1
onion
2
green chilies
2 large
tomatoes
½ tablespoon
coconut powder
6 - 8
coriander leaves
 
salt
FOR THE SEASONING
2 tablespoons
vegetable oil
½ teaspoon
mustard seeds
 
curry leaves

 

How to Cook Tomato Chutney

  1. As with any recipe with more than a few ingredients, it always pays to prepare the ingredients first so you have them to hand when you want them. Peel and finely chop the ginger, garlic and onion, slice the tomatoes and split the chilies lengthways.
  2. Heat the oil in a frying pan and, once hot, add the cumin seeds, ginger, garlic, onions and green chilies. Sauté for one minute. Add the sliced tomatoes and sauté until they have softened. Remove from the heat, allow to cool, then add the coconut powder and grind the mixture. Add the coriander leaves and ½ teaspoon of salt and grind to a smooth paste. Do not add any water for grinding as the juice in the tomatoes will be quite sufficient.
  3. For the seasoning, heat the oil in a frying pan and, once hot, add the mustard seeds and let them splutter. Add a few curry leaves and remove from the heat. Pour this seasoning over the chutney and serve with Masala Dosa or Indian breads.

 
Mamtha Sunil Kumar MAMTHA SUNIL KUMAR'S HOT TIP:
You can to store this chutney for up to a week in the fridge if you do not add any coconut powder. Otherwise you should use it immediately. And don't forget, if you are using frozen coconut shreds or powder, be sure to defreeze it first.
 
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