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Tomato Chutney Recipe-How to make Tomato Chutney

Tomato Chutney Recipe-How to make Tomato Chutney
Cuisine Indian
Author Fa's Kitchen


  • 2 kg tomatoes washed dried and chopped
  • 1 garlic peeled
  • handful of curry leaves
  • tennis ball sized tamarind cleaned thoroughly for seeds and threads
  • 4-5 whole red chilies
  • 1 tsp heaped chili powder
  • 1 tsp mustard seeds roasted + 1/2 tsp
  • 1 tbsp jeera/cumin seeds roasted
  • 1 tbsp methi/fenugreek seeds roasted
  • 1/2 cup oil
  • salt to taste


  • Dry grind the roasted 1tsp mustard, fenugreek and cumin seeds to a fine powder
  • Heat oil in a big kadai and add the other 1/2 tsp mustard seeds, curry leaves, whole red chilli and garlic. Fry till the garlic is slightly brown.
  • Add the tomatoes, tamarind, chili powder, salt and the freshly ground powder.
  • Cook on a low heat, stirring frequently to prevent burning the bottom.
  • Turn off the flame when the tomatoes are totally cooked. Enjoy with hot rice/idli /dosa /vada.


Completely dry the tomatoes after washing as the water will make the chutney turn bad soon.
Don’t soak the tamarind in water and just remove all the seeds and any dirt.
Freshly roast and grind the cumin, fenugreek and mustard seeds for the best flavour.