Tomato Chutney

By Jen Booker

March 29, 2020


Main ingredients

2 large tomatoes or 1 cup tightly packed chopped tomatoes

½ inch ginger - chopped

2 dry red chilies - broken and deseeded (I only use 1 as this is VERY hot)

1 teaspoon urad dal (split and husked black gram)

4 black peppercorns

2 cloves

1 pinch asafoetida - optional

½ tablespoon oil

salt as required

For tempering

½ tablespoon oil

7 curry leaves

½ teaspoon mustard seeds

2 fenugreek seeds

1 pinch asafoetida


1Heat oil and add urad dal

2Saute the urad dal on a low heat till they start turning golden

3Add broken dry red chilies, cloves, black pepper and ginger

4Stir for 5 minutes

5Then add chopped tomatoes and asafoetida

6Add salt

7Stir and saute till the tomatoes soften. About 6 to 7 minutes on a low heat

8Once the tomato mixture cools, add them to a small blender

9Grind to a smooth paste

10In the same pan or different pan, heat 1 tbsp oil

11Add the mustard seeds and crackle them

12Then add curry leaves, seeds, asafoetida

13Saute till the curry leaves become crisp

14Then add the ground tomato paste. Stir well.

15Saute for 3 to 4 minutes on a low heat. Check the taste and add more salt if required.

16Stir again. The chutney is done and ready to be served.


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