Tomato chutney recipe with step by step photos. This is a spicy, tangy and tasty chutney made from tomatoes. this tomato chutney pairs extremely well with idli, dosa, uttapam, pakora or vada varieties.
Chutneys are commonly made in every Indian home. So there are many varieties of chutney. Along with the famous Coconut chutney, even veggies and fruits are used to make chutneys.
This tomato chutney Is one such variety inspired from the South Indian cuisine. Apart from the tangy taste of the tomatoes, there is one more ingredient in this chutney which gives a distinct warm aroma and flavor to the chutney – cloves.
I just added two cloves and found it gave a really good strong aroma to the chutney. You can also add one clove to make its flavor & aroma less dominant in the chutney. On refrigerating the chutney the aroma does mellow down.
Few more tomato chutney recipes are:
- Kara chutney – spicy tomato chutney.
- Onion tomato chutney – easy tomato chutney made without tempering. Goes well with dosa, idli.
- Tomato pachadi – an Andhra style tomato chutney which is tangy, sour and spicy.
- Momos chutney – spicy chutney for momos made with tomatoes, garlic and red chilies.
This tomato chutney is a no onion no garlic recipe. Though if you want you can add onions as well as garlic.
Tomato chutney goes very well with idli, dosa, uttapam or vada varieties. You can even serve them with pakoras.
How to make tomato chutney
1. heat ½ tbsp oil and add 1 tsp urad dal (split husked black gram).
2. on a low flame, saute the urad dal till they start turning maroonish brown.
3. once the lentils get a maroonish brown color, add 2-3 broken dry red chilies, 2-3 cloves, 4-5 black pepper and ½ inch chopped ginger. Stir till the red chilies change their color.
4. then add 2 large chopped tomatoes (1 cup tightly packed chopped tomatoes) and a pinch of asafoetida/hing.
5. add salt as required.
6. stir and saute till the tomatoes soften. About 6 to 7 minutes on a low flame.
7. once the tomato mixture cools, add them to a chutney grinder or small blender. add 2 tbsp water and grind to a smooth paste. You can also add 1 or 2 tbsp more water if required.
For tempering tomato chutney
8. in the same pan or a different pan, heat ½ tbsp oil. add ½ tsp mustard seeds and crackle them.
9. Then add 7-8 curry leaves, 2-3 methi seeds (fenugreek seeds), a pinch of asafoetida and one broken red chili. Saute till the curry leaves become crisp.
10. then add the ground tomato paste.
11. stir well.
12. saute for 3 to 4 minutes on a low flame.
13. check the taste and add more salt if required.
14. stir again.
15. The tomato chutney is done and ready to be served with idli or dosa or uttapam or snacks like masala vada, dal vada.
- 2 large tomatoes or 1 cup tightly packed chopped tomatoes or 225 to 250 grams
- ½ inch ginger - chopped
- 2 to 3 dry red chilies - broken and deseeded
- 1 teaspoon urad dal (split and husked black gram)
- 4 to 5 black pepper
- 2 to 3 cloves
- 1 pinch asafoetida (hing) - optional
- 2 tablespoon water for grinding - add 1 or 2 tablespoon more if required
- ½ tablespoon oil
- salt as required
- ½ tablespoon oil
- 1 dry red chili - halved and deseeded
- 7 to 8 curry leaves
- ½ teaspoon mustard seeds
- 2 to 3 fenugreek seeds (methi seeds)
- 1 pinch asafoetida (hing)
making tomato chutney
- Heat oil and add urad dal. On a low flame, saute the urad dal till they start turning maroonish.
- Once the lentils get a maroonish brown color, add broken dry red chilies, cloves, black pepper and ginger. Stir for till the red chilies change their color.
- Then add chopped tomatoes and asafoetida. Add salt.
- Stir and saute till the tomatoes soften. About 6 to 7 minutes on a low flame.
- Once the tomato mixture cools, add them to a chutney grinder or small blender.
- Add 2 tbsp water and grind to a smooth paste.
for tempering tomato chutney
- In the same pan or different pan, heat 1 tbsp oil.
- Add the mustard seeds and crackle them.
- 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 3 to 4 minutes on a low flame. Check the taste and add more salt if required.
- Stir again. The chutney is done and ready to be served.
- This tomato chutney pairs extremely well with idli, dosa, uttapam or vada varieties. You can even serve this thakkali chutney with pakoras.