READY IN
20 mins
20 mins
![Tomato Chutney Recipe Tomato Chutney Recipe](/images/recipe-main-images/Tomato-Chutney-679.jpg)
Tomato Chutney
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.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
![US Imperial Measurements US Imperial Measurements](/images/us_imperial.png)
![UK Imperial Measurements UK Imperial Measurements](/images/uk_imperial.png)
![Metric Measurements Metric Measurements](/images/eu_metric.png)
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
- 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.
- 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.
- 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](/images/recipe-author-photos/Mamtha.png)
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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