Tomato Chutney Recipe, How To Make Tomato Chutney Recipe

Tomato ChutneyTomato chutney is one of the Indian Chutney recipes served as a side dish with many varieties of snacks and rice dishes. It tastes great when accompanied with idli, dosa, Pesarattu etc. Due to its hot and spicy and tangling nature, children like to eat like a sandwich stuffing ingredient to their bread or burgers.

We can directly use this chutney without temper but by adding temper will reduce spiciness and adds aroma and extra punch of flavor. Also in order to get the nutty flavor, we can even add urad dal or chana dal while preparing temper.

Tomato Chutney can be made by both raw and ripe tomatoes. Based on the variant we use the color of this recipe may vary. In some areas, I have seen people adding fresh coconut while blending to enhance flavor but this variation must be used on same day.

You may also like to check sun dried tomato pickle, tomato pickle and tomato rasam recipes.

Tomato Chutney Recipe, How To Make Tomato Chutney Recipe

Tomato chutney is one of the Indian Chutney recipes served as a side dish with many varieties of snacks and rice dishes.
Course Chutney
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 Small Jar
Calories 80 kcal
Author Rambabu Uppada

Ingredients

  • Tomatoes – 2
  • Onions – 1
  • Green chillies – 2
  • Ginger garlic paste – 1tsp.
  • Curry leaves – 1 tsp.
  • Coriander leaves – 2 tsp.
  • Black pepper – ¼ tsp.
  • Cumin seeds – 1 tsp.
  • Mustard seeds – ½ tsp.
  • Red chilli powder – ½ tsp.
  • Sugar – 2 tsp.
  • Vegetable oil – 2 tsp.
  • Salt to taste

Instructions

Preparation of Tomato Chutney:

  1. Cut onion, green chili and tomatoes into small pieces.
  2. Take 1 -1 ½ oil in a pan and fry green chili and cumin seeds for about 1 min.
  3. Add pieces of tomatoes, onions, sugar, ginger garlic paste, salt (according to your taste) and cook until tender.
  4. Remove from heat. Once the ingredients cool, blend it in a mixer or electric blender along with coriander leaves to make it into the paste of medium consistency.
  5. Heat remaining oil and fry mustard seeds and curry leaves separately until seeds start splattering.
  6. Add red chilly powder and black pepper powder over the chutney and stir well.
  7. Tomato chutney is ready. Serve with idli or any snack or rice dish.

Rambabu Uppada

I am Rambabu Uppada, founder of Indian Recipe Info. I am fond of food, I thought of sharing my cooking experience with you all. I designed each recipe in such a way that you can simply follow my steps and prepare restaurant rich recipes at your home.

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