Tomato Chutney Recipe
Tomato Chutney is a popular condiment in Indian cuisine that is made by cooking tomatoes, spices, and seasonings together to create a thick and flavorful sauce. The ingredients used in the chutney can vary depending on the region and personal preferences, but the base of the chutney is typically made with ripe tomatoes, spices like cumin, coriander, and chili powder, and sugar or jaggery for sweetness. The chutney is usually served with Indian breads like roti or paratha, but it can also be used as a dip for snacks like samosas and pakoras.
Ingredients
- 2 to Tomato
- ½ inch ginger
- 3 dried red chilli
- 1 tsp urad dal
- 4 black pepper
- 2 cloves
- 1 pinch Asafoetida / hing
- 2 tbsp water
- ½ tbsp oil
- 1 tbsp Salt
For Tempering
- ½ tbsp oil
- 1 dried red chilli
- 7 curry leaves
- ½ tsp mustard seeds / rai
- 2 tsp fenugreek seeds / methi seeds
- 1 pinch Asafoetida / hing
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Broke all dry red chillies in halves and deseed them.
- Wash and roughly chop ginger and tomatoes.
Cooking
- Heat oil in a Frying Pan over low flame and add urad dal. Saute urad dal till they start turning color.
- Now, add broken dry red chilies, cloves, black peppercorns and chopped ginger. Stir for few seconds till the red chillies change their color.
- Then add chopped tomatoes and asafetida and salt. Stir and saute for about 5-6 minutes or until the tomatoes soften over low flame.
- Once the tomato mixture cools down add them to Grinder or Stand Blender. Add 2 tbsp water and blend to a smooth paste.
- Heat oil in a Tempering Pan and add the mustard seeds and let them crackle.
- Then add curry leaves, methi seeds, asafoetida and one broken red chili. Saute till the curry leaves become crisp.
- Then add the ground tomato paste. Stir well. Saute for few more minutes on a low flame. Check the taste and add salt if required. Mix well.
- Your Tomato Chutney is ready to serve!
Equipment Used for This Recipe
Notes & Tips
- Salt & Spices: Adjust salt and spices as per your taste preferences.
- Storage: Store any leftovers in a covered container for 1 to 2 days. I would not suggest to make a large batch of this Tomato Chutney. Make the required quantity at a time.
- Consistency: You can alter the consistency of the chutney as per your preference. For a thick chutney add less water and for a medium-thin chutney add more water. Be careful not to add too much water because the chutney will become thin and the flavors will become diluted.
- Oil: You can use sesame oil or sunflower oil or peanut oil for this Tomato Chutney. I have used sesame oil.
- Add Ons: You could use onions and garlic if preferred.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
Nutrition Facts
Tomato Chutney Recipe
Amount per Serving
Calories
304
% Daily Value*
Fat
17
g
26
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
9
g
Sodium
7015
mg
305
%
Potassium
1274
mg
36
%
Carbohydrates
36
g
12
%
Fiber
10
g
42
%
Sugar
16
g
18
%
Protein
9
g
18
%
Vitamin A
4041
IU
81
%
Vitamin B1
0.3
mg
20
%
Vitamin B2
0.3
mg
18
%
Vitamin B3
84
mg
420
%
Vitamin B5
1
mg
10
%
Vitamin B6
1
mg
50
%
Vitamin C
434
mg
526
%
Vitamin E
5
mg
33
%
Vitamin K
56
µg
53
%
Calcium
124
mg
12
%
Iron
6
mg
33
%
Magnesium
97
mg
24
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.