Go Back

Simple Indian Tomato Chutney

A tangy, mildly spicy tomato chutney made with fresh tomatoes and basic spices. Great as a healthy accompaniment for dosas, idlis, chapatis or rice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 small bowls
Course: condiment, side
Cuisine: Indian, South Indian
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 large ripe tomatoes chopped (about 300-350 g)
  • 1 tbsp oil for cooking
  • 1 tsp urad dal (split black gram)
  • 2 – 3 dried red chillies broken and deseeded (adjust to spice preference)
  • 1 inch ginger peeled and chopped
  • salt to taste salt
  • ½ tbsp oil for tempering (optional but recommended)
  • ½ tsp mustard seeds
  • curry leaves a few leaves (optional)

Equipment

  • pan

Method
 

  1. Heat 1 tbsp oil in a pan on medium heat. Add urad dal and sauté till it turns light golden brown.
  2. Add broken dried red chillies and chopped ginger. Stir for a few seconds until the chillies darken slightly but don’t burn.
  3. Add chopped tomatoes and salt. Cook on low to medium heat, stirring occasionally, until the tomatoes soften and release their juices (about 8–10 minutes).
  4. Once tomatoes are soft, turn off the heat and let the mixture cool for a few minutes.
  5. Transfer the tomato mixture to a blender or mixer. Blend to a smooth or slightly coarse paste — add a tablespoon of water if needed to reach desired consistency.
  6. Heat ½ tbsp oil in the same pan for tempering. Add mustard seeds and let them crackle. Then add curry leaves if using, sauté for a few seconds.
  7. Pour the blended tomato paste into the pan. Mix well and cook for another 2–3 minutes on low heat. Adjust salt if needed.
  8. Turn off heat. Let the chutney cool slightly. Serve warm or at room temperature with idli, dosa, chapati or rice.

Notes

Use fully ripe tomatoes for best taste. If chutney tastes too tangy, a small pinch of jaggery or sugar can balance the flavor. Store leftover chutney in an airtight container in fridge and use within 1–2 days.