Tomato Chutney Recipe

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Last Updated on 1 month ago

A versatile relish with tomatoes it is simple to make and yet extremely delicious. 

For breakfast generally in my place when we have idli, dosa the general condiment accompanying is chutney. My hubby’s favourite is this tomato chutney. It tastes great with just about anything from bread to paratha, rice to idli. Want to learn how to make it? Read on.

Contents:

• What is Chutney?
• How is Chutney served in a traditional thali?
• Why do I like to make Tomato Chutney?
• 3 Ways To Make Tomato Chutney
• Ingredients to make Tomato Relish
• How to make Tomato Relish
• Recipe Card for Tomato Chutney
• You may also like
• Pin for Later

What is Chutney?

If you want to know as to what a Chutney is then it is a relish, a condiment a must-have in Indian homes. We make chutney with any fresh fruit or vegetable. Even lentils are pressed into service to make delicious chutneys. 

How is Chutney served in a traditional thali?

The placement in a traditional thali is fixed. To the centre-left is salt and a piece of lemon on it. The chutney is just below the salt. If you want to know more about chutney then you will want to read my chutney with Ridge Gourd, Ivy Gourd and Drumstick Leaves Chutney Powder. 

Why do I like to make Tomato Chutney?

The reasons I like to make tomato chutney with ripe tomatoes are 

• Tomato chutney can be made easily with pantry ingredients, to suit your tastes.
• It is vegan, can be made with garlic, without garlic, with onion, without onion.
• Tomato chutney not only pairs well with idli, dosa it is great with paratha, chapati/roti, bread, pulao, jeera rice, plain steamed rice.
• You can refrigerate it for a week.

3 Ways To Make Tomato Chutney

So you can make the Tomato Chutney in 3 ways

• The first method is today’s recipe where you Chop and Saute ripe tomatoes till it turns mushy. This chutney is great for my home as I add garlic and onions in tempering and let it cook down. Easy and quick once it cooks you can serve it directly. No grinding etc especially great when you have unexpected guests or there is a power outrage.
• The second method you make a tempering of mustard, cumin, urid dal, chana dal, chillies, curry leaves. Add onions, ginger and garlic (if using) and saute till translucent. Add tomatoes and cook till mushy. This mixture you cool down and then grind with fresh coconut. (Posting recipe soon).
• The third method is when you have green tomatoes then you can make a chutney out of them in the typical south Indian fashion. Make a tempering of mustard, urid dal, green chillies, curry leaves. Saute chopped tomatoes, add coconut, coriander leaves, salt and grind. You can check the recipe here.

Ingredients to make Tomato Relish:

• Tomatoes: Use ripe tomatoes redder the better they give a beautiful colour to the chutney.
• Garlic: Finely minced garlic is best. I used to add about a teaspoon but these days I add about 2-3 tbsp 
• Oil: I use any oil from sunflower, rice bran recently since I have started using sesame seed oil too.
• Tempering ingredients: I use mustard, cumin, curry leaves. You can also add pieces of red chilli.
• Salt: To taste.
• Sugar: To balance the flavours.

How to make Tomato Relish:

• Heat oil in a kadhai/wok on medium flame. 
• Add mustard once it splutters add cumin seeds. Add the curry leaves and chilli pieces (if using). Saute the garlic till the raw smell disappears.
• Add tomatoes, haldi. Mix well, cook covered till the mixture becomes pulpy. Add chilli powder, salt and sugar.mix well.
• Transfer to an air-tight container.
• Serve with idlis, dosa paratha, rice. 

Recipe Card for Tomato Chutney:

You may also like:

• Kathiyawadi Garlic Chutney
• Green Mango Chutney
• Capsicum Chutney
• Radish Chutney
• Sunflower Seed and Garlic Chutney
• Tomato Chutney
• Tomato Chutney / Thakkali Chutney

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