Tomato Chutney

“Tangy tomatoes simmered to perfection – a burst of flavor in every spoonful! 🍅✨ #SavorTheTaste #TomatoChutneyDelight”


  • 4 large tomatoes, diced
  • 1 onion, finely chopped
  • 2-3 green chilies, chopped (adjust according to your spice preference)
  • 2 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 1 tablespoon oil (vegetable or mustard oil works well)
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon coriander powder
  • 1 teaspoon sugar (adjust to balance the acidity of tomatoes)
  • Salt to taste
  • Fresh cilantro leaves for garnish (optional)


  1. Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
  2. Add chopped onions and sauté until they turn translucent.
  3. Add minced garlic and grated ginger. Sauté for another minute until the raw smell goes away.
  4. Add chopped green chilies and diced tomatoes. Cook until the tomatoes are soft and mushy, stirring occasionally. It will take about 8-10 minutes.
  5. Once the tomatoes are cooked down, add turmeric powder, red chili powder, coriander powder, sugar, and salt. Mix well.
  6. Continue cooking for another 5-7 minutes until the chutney thickens to your desired consistency. If it gets too dry, you can add a splash of water.
  7. Taste and adjust seasoning if necessary.
  8. Remove from heat and let it cool down.
  9. Once cooled, transfer the chutney to a blender and blend to a coarse or smooth consistency, depending on your preference.
  10. Transfer the blended chutney back to the pan and heat for another minute.
  11. Garnish with fresh cilantro leaves if desired.
  12. Serve with rice, roti, dosa, or any Indian bread of your choice.

Enjoy your homemade tomato chutney!

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