Tomato chutney, a sweet, tangy, and spicy flavors, is an Indian condiment that elevates any dish it touches. A rush of tangy tomato hits your tongue, followed by a wave of warming spices like cumin and coriander. A hint of sweetness, often from jaggery or brown sugar, balances the tartness perfectly.

My kitchen garden is flourish with tomatoes and I can’t help but inspired to cook with this fresh produce. Spoon it over samosas or pakoras for a burst of flavor. Use it as a marinade for grilled meats or tofu for an extra layer of complexity. Stir it into yogurt or raita for a refreshing dip. Spread it on sandwiches or wraps for a touch of Indian flair. Enjoy it simply with rice or flatbreads, savoring the symphony of flavors in every bite.

Tomato Chutney

Course: Accompaniments and Sides

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 tbsp. any cooking oil

• 2 tbsp. Fresh Coconut (Grated)

• 3-4 large garlic cloves (optional)

• 1 tsp tamarind paste

• 1 Onion (Chopped)

• 4 chilies dried red

• 1/4 tsp fenugreek seeds

• 2 tsp Chana dal

• pinch asafetida

• 4 tomatoes roughly chopped

• 3/4 tsp salt

• 1/4 tsp turmeric powder

• 1/2 cup coriander leaves

• For Tempering

• 1 tbsp. Vegetable Oil

• 1 tsp Urad Dal

• 1 tsp Mustard Seeds

• 10-12 Curry Leaves

• 2 chilies dried red

Directions

• Heat oil, add asafetida, Chana dal and fenugreek seeds cook for 1 minute add onions and garlic to it and cook till they are  brown. In the same pan, add the chopped tomatoes and rest of the Ingredients and sauté until it turns mushy. Allow this to cool.
• Transfer the cooked tomatoes to a mixer jar / food processor and grind to a coarse or fine paste, as per your liking.
• Add little water if required.
• Heat oil for tempering in a pan.
• Once the oil is hot, add urad dal, mustard seeds and curry leaves and fry until dal turns golden brown.
• Pour the tempering over the chutney
• Save in an airtight container in the refrigerator. Use within 3-4 days.

Notes

• Serve this tomato chutney with idli, dosa, parathas.
• Use fresh mint leaves instead of coriander.