Loading Search Bar...
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:
2 tablespoons
vegetable oil
1 tablespoon
cumin seeds
about 1 inch
fresh ginger
3 cloves
green chilies
2 large
½ tablespoon
coconut powder
6 - 8
coriander leaves
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.

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.
Print Kitchen-Friendly View

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.

 Reviewer Logout
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...







Thank You... your feedback is important to us.

What To Eat Tonight

268 Lovely Lunch Recipes
268 Lovely Lunch Recipes

Often quick, always easy, our selection of lunch recipes will make your mouth water in anticipation. A great way to break up the day.

48 Easy Chicken Dinners
48 Easy Chicken Dinners

Chicken, that most tender and versatile of foods, deserves a place of honor in the chef's 'keepers' file. Take a look at some of these.

179 Recipes for Kids
179 Recipes for Kids

If you know what kids like, they're easy to please, even using 'healthy' foods that they normally avoid. It's all in the preparation!

Other Recipes


ALL RIGHTS RESERVED © 2024 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.