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tomato chutney recipe

tomato chutney for dosa - spicy, tangy and tasty chutney made from tomatoes. no onion no garlic thakkali chutney recipe.

4.27 from 23 votes
total time:
30minutes

tomato chutney recipe with step by step photos – spicy, tangy and tasty chutney made from tomatoes. this tomato chutney pairs extremely well with idli, dosa, uttapam, pakora or vada varieties.

tomato chutney recipe, tomato chutney, tomato chutney for dosa idli

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:

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.

few more popular tomato recipes you may like are:

tomato chutney recipe
4.27 from 23 votes
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tomato chutney recipe

tomato chutney for dosa - spicy, tangy and tasty chutney made from tomatoes. no onion no garlic thakkali chutney recipe.
course snacks
cuisine south indian
prep time 20 minutes
cook time 10 minutes
total time 30 minutes
servings 2 to 3
rough calories per serving 129 kcal
author dassana

ingredients (1 cup = 250 ml)

main ingredients for tomato chutney

  • 2 large tomatoes Or 1 cup tightly packed chopped tomatoes Or 225 to 250 grams tomatoes
  • ½ inch ginger (adrak) - chopped
  • 2 to 3 dry red chilies (sookhi lal mirch) - broken and deseeded
  • 1 teaspoon urad dal (split and husked black gram)
  • 4 to 5 black pepper (sabut kali mirch)
  • 2 to 3 cloves (lavang)
  • 1 pinch asafoetida (hing) - optional
  • 2 tablespoon water for grinding - add 1 or 2 tablespoon more if required
  • ½ tablespoon oil
  • salt as required

for tempering tomato chutney

  • ½ tablespoon oil
  • 1 dry red chili (sookhi lal mirch) - halved and deseeded
  • 7 to 8 curry leaves (kadi patta)
  • ½ teaspoon mustard seeds (rai)
  • 2 to 3 fenugreek seeds (methi seeds)
  • 1 pinch asafoetida (hing)

how to make tomato chutney recipe

making tomato chutney

  1. heat oil and add urad dal. on a low flame, saute the urad dal till they start turning maroonish.
  2. 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.
  3. then add chopped tomatoes and asafoetida. add salt.
  4. stir and saute till the tomatoes soften. about 6 to 7 minutes on a low flame.
  5. once the tomato mixture cools, add them to a chutney grinder or small blender.
  6. add 2 tbsp water and grind to a smooth paste.

for tempering tomato chutney

  1. in the same pan or different pan, heat 1 tbsp oil.
  2. add the mustard seeds and crackle them.
  3. then add curry leaves, methi seeds, asafoetida and one broken red chili. saute till the curry leaves become crisp.
  4. then add the ground tomato paste. stir well.
  5. saute for 3 to 4 minutes on a low flame. check the taste and add more salt if required.
  6. stir again. the tomato chutney is done and ready to be served.

  7. this tomato chutney pairs extremely well with idli, dosa, uttapam or vada varieties. you can even serve this thakkali chutney with pakoras.

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how to make tomato chutney

1. heat ½ tbsp oil and add 1 tsp urad dal (split husked black gram).

urad dal for tomato chutney recipe

2. on a low flame, saute the urad dal till they start turning maroonish brown.

sauting urad dal for tomato chutney recipe

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.

spices for tomato chutney recipe

4. then add 2 large chopped tomatoes (1 cup tightly packed chopped tomatoes) and a pinch of asafoetida/hing.

making tomato chutney recipe

5. add salt as required.

salt for tomato chutney recipe

6. stir and saute till the tomatoes soften. about 6 to 7 minutes on a low flame.

making tomato chutney recipe

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.

tomato mixture for tomato chutney recipe

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.

tempering for tomato chutney recipe

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.

tempering for tomato chutney recipe

10. then add the ground tomato paste.

add tomato paste for tomato chutney recipe

11. stir well.

stir tomato chutney mixture

12. saute for 3 to 4 minutes on a low flame.

saute tomato chutney

13. check the taste and add more salt if required.

making tomato chutney recipe

14. stir again.

tomato chutney recipe, tamatar ki chutney recipe

15. the tomato chutney is done and ready to be served with idli or dosa or uttapam or snacks like masala vada, dal vada.

tomato chutney recipe, thakkali chutney recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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60 comments/reviews

  1. Awesome.. tried this and it turned out to be the star of our evening . Thank you so much for ur recipes

    • Welcome LuvellaRodrigues

  2. Chutney came out very well, thanks a lot for this wonderful receipe. Nice aroma. I love your cooking style. Overwhelmed 😀😀

    • thank you jasmine. glad to know. happy cooking.

  3. I made this tomato chutney today… It turn out awesome…… My family loved it….. Thank u so very much. .

    • Welcome Ashwini. Glad to know this.

  4. This chutney is delicious I did leave out the chili in the temper as It was hot enough for us without the extra chili. I used dried Kashmiri chilies . Love your site and your amazing detail and step by step photos. Thank you.

    • Welcome Libby. Glad to know this. Thanks for sharing your positive feedback.

  5. Tried many of your recipes, they are really good with good information. Thanks… Keep posting, God bless you 😘

    • Welcome Prajakta. Thanks for your best wishes and positive feedback.

  6. How many days you can preserve tomato chutney.

    • PK Sharma, you can keep the chutney for 4 to 5 days in the fridge.

  7. This recipe is amazing. I have made many diffeent types of chutneys. This surpassed them all.

    • thanks a lot elsie for this feedback. glad to know.

  8. Tried it….turned out so tasty…!!!
    Thank u for awesome recipes…

    • Welcome Suvarna

  9. I just love ur recipes ……. theye r very helpfull….. I hv almost tried 8 of ur recipes and everything came out well….
    Thank u for all ur recipes

    • thank you varalaxmi.

  10. All recipes I love from this website excellent!!!

    • All recipes I love from this website excellent!!!

      • glad to know this, thanks for positive feedback rashmi 🙂

    • thanks rashmi for positive views 🙂

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