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!
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
The Pinch of Masala 