About the Recipe
Tomato Chutney is a simple yet bold Indian side dish made with ripe tomatoes, garlic, chilies, and a flavorful tempering. Whether you enjoy it South Indian-style with idli/dosa or as a North Indian-style side with paratha, this chutney is vibrant, punchy, and full of warmth.
Make it once and you’ll always want a jar in your fridge!
Tomato Chutney
Ingredients
- 2 large ripe tomatoes, chopped
- 2–3 dry red chilies (adjust to spice)
- 3–4 garlic cloves
- ½ inch ginger (optional)
- 1 small onion (optional for sweetness)
- 1 tsp tamarind paste or 1 tsp lemon juice
- Salt to taste
- 1 tbsp oil
- For Tempering:
- 1 tsp mustard seeds
- ½ tsp urad dal (optional)
- A pinch of hing
- 1–2 dry red chilies
- Few curry leaves
Instructions
- Sauté Base
- Heat oil in a pan. Add red chilies, garlic, (onion if using), and tomatoes.
- Sauté on medium flame for 5–6 mins till tomatoes are soft and pulpy.
- Add tamarind and salt. Cool slightly.
- Blend Smooth
- Transfer mixture to a blender and grind to a smooth paste. Add a splash of water if needed.
- Temper the Chutney
- In the same pan, heat 1 tsp oil.
- Add mustard seeds, urad dal, hing, red chilies, and curry leaves. Let splutter.
- Pour the blended chutney into the pan. Mix well and simmer for 2 minutes.
Ingredients (Serves 3–4)
2 large ripe tomatoes, chopped
2–3 dry red chilies (adjust to spice)
3–4 garlic cloves
½ inch ginger (optional)
1 small onion (optional for sweetness)
1 tsp tamarind paste or 1 tsp lemon juice
Salt to taste
1 tbsp oil
For Tempering:
1 tsp mustard seeds
½ tsp urad dal (optional)
A pinch of hing
1–2 dry red chilies
Few curry leaves
How to Make Tomato Chutney (Step-by-Step)
1. Sauté Base
Heat oil in a pan. Add red chilies, garlic, (onion if using), and tomatoes.
Sauté on medium flame for 5–6 mins till tomatoes are soft and pulpy.
Add tamarind and salt. Cool slightly.
2. Blend Smooth
Transfer mixture to a blender and grind to a smooth paste. Add a splash of water if needed.
3. Temper the Chutney
In the same pan, heat 1 tsp oil.
Add mustard seeds, urad dal, hing, red chilies, and curry leaves. Let splutter.
Pour the blended chutney into the pan. Mix well and simmer for 2 minutes.
Serving Suggestions
Serve with idli, dosa, uttapam, or vada
Also pairs beautifully with roti or rice
Use as a spread for sandwiches or wraps
Tips for Flavorful Chutney
Use ripe, red tomatoes for best flavor
Sauté well to remove raw smell and deepen taste
Add jaggery for a sweet-tangy twist
Refrigerates well for 3–4 days
Variations
Add roasted chana dal or coconut for a creamy version
Use green chilies and coriander for a green chutney base
Skip onion/garlic for a Satvik style chutney
You might also enjoy: Raw Mango Chutney – Tangy, Spicy & Sweet Summer Sidekick Recipe, Indian Chutneys That Steal the Show – Tangy, Spicy & Always on the Side Recipe, Kancha Aam Khatta – Odia-Style Raw Mango Sweet & Sour Chutney Recipe, Sapuri Khatta – Odia-Style Sweet & Tangy Pineapple Curry Recipe.
Why You’ll Love This Tomato Chutney Recipe
- ✅ Ready in under 10 minutes
- ✅ Elevates any meal instantly
- ✅ Far fresher than store-bought versions
Tips for the Best Tomato Chutney
- Use the freshest ingredients possible
- Adjust consistency with water, one tablespoon at a time
- Balance sweet, sour, and spicy to your taste
- A pinch of black salt (kala namak) adds authentic smoky depth
What to Serve with Tomato Chutney
- Perfect with samosas, pakoras, or any fried snack
- Use as a spread in wraps and sandwiches
- Serve alongside any Indian meal as a condiment
Storage & Reheating
Tomato Chutney stays fresh refrigerated for 3-4 days in an airtight jar. Freeze in ice cube trays for longer storage. Always use a clean, dry spoon.