Tomato Chutney Recipe

Tomato Chutney is an easy dish to prepare. Many households throughout India will make it often. Tomato chutney is the best companion with rice, chapati & dosa. It can also be eaten with chicken and mutton. Tomato chutney has tomato chunks and crunchy mustard seeds.

In south Indian restaurants, especially villages, tomato chutney is often prepared for every meal. It is also served with Dosa, Poori, a bowl of rice, and Indian thali (A complete Indian meal). Tomato chutney has been a mass-produced product in the United States. Gordon & Dilworth produced Tomato chutney in New York in the 1890s and exported some products. The chutney combines sweetness and spicy flavours.


  • Large tomatoes (2)
  • Garlic Clove (2)
  • Urad Dal (1 tbsp)
  • Oil (2 tbsp)
  • Chana Dal (1 tbsp)
  • Fenugreek Seeds (1/4 tablespoon)
  • Kashmiri Dried Red Chili (3)
  • Turmeric (1/4 tbsp)
  • Sugar ( 1/2 tbsp)
  • Salt to taste

Ingredients For Tempering 

  • Oil (2 tbsp)
  • Mustard Seeds (1/2 tbsp)
  • Urad Dal (1/2 tbsp)
  • Asafoetida (Pinch)
  • Curry Leaves (Few)


  1. In a large Kadai heat, the oil then adds urad dal, chana dal, fenugreek and red chilli. Adding few seeds of fenugreek will give a taste to the chutney. Saute them on medium heat until dal turns golden brown, then after some time, add garlic.
  2. Then, add chopped tomatoes and continue to saute until the water evaporates entirely and reduces the tomato size. After that, add turmeric powder, sugar and salt, then allow the mixture to cool completely, transfer to a smaller blender further, then blend to a smooth texture paste without adding any water.
  3. Prepare the tempering; heat the oil in a smaller Kadai. Once the oil is hot, add the mustard seeds, urad dal, hing and curry leaves.
  4. Let's allow the tempering to splutter and later, pour the tempering over the tomato chutney and finally, It's ready to be served with Rice, Idli or Dosa.

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