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Tomato Chutney

Tomato Chutney

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Tomato Chutney recipe
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Instant
Tomato Chutney
Recipe For Everyday Meals And Snacks

20 mins
Cooking Time
Easy
Difficulty
18
Ingredients
Veg
Diet
This instant tomato chutney brings together tangy tomatoes, earthy spices, and a touch of sweetness from honey. Made with simple ingredients, it can brighten up any meal. Whether served with idlis, dosas, parathas, or evening snacks, this chutney adds flavour and variety to your plate without taking too much time in preparation.

Ingredients

UNITSIngredients
3 mediumTomatoes (chopped)
2 teaspoonsOil
1 teaspoonCumin seeds
½ teaspoonMustard seeds
¼ teaspoonOnion seeds (kalonji)
a pinchFenugreek seeds (methi dana)
1 mediumOnion (chopped)
½ inchGinger (crushed)
to tasteSalt
½ teaspoonRed chilli powder
a pinchTurmeric powder
1 teaspoonTata Sampann Coriander Powder
½ teaspoonFennel seeds (saunf)
a pinchAsafoetida (hing)
¼ teaspoonBlack salt
a pinchBlack pepper powder
2 teaspoonsHoney
for garnishFresh coriander sprig

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Follow
Directions

Description - Step 1

Heat oil and temper

Heat oil in a non-stick pan on medium flame. Add cumin seeds and mustard seeds, letting them splutter. Toss in onion seeds and a small pinch of fenugreek seeds. This quick tempering releases aroma and forms the base of the chutney.

Description - Step 2

Cook onions

Add chopped onion to the tempered spices. Sauté for 1-2 minutes or until the onions turn soft and translucent. This step gives the chutney a slight sweetness and balances the tang of the tomatoes later.

Description - Step 3

Add ginger and spices

Add crushed ginger and stir for 30 seconds. Lower the heat, then add salt, red chilli powder, turmeric, coriander powder, fennel seeds, and asafoetida. Roast gently so the spices blend well without burning. This ensures a warm, layered flavour in the chutney.

Description - Step 4

Cook tomatoes

Stir in the chopped tomatoes, mix well, and cover the pan. Cook on low heat until the tomatoes turn soft and pulpy. Stir occasionally to prevent sticking. The natural juices will help create a thick, saucy texture.

Description - Step 5

Mash and simmer

Lightly mash the softened tomatoes with the back of a spoon. Add ¼ cup water to adjust consistency and keep mashing until smooth but slightly chunky. Mix in black salt and black pepper powder. Let the chutney cook for 2–3 minutes so flavours combine.

Description - Step 6

Finish with honey

Turn off the flame and add honey. Stir gently to balance the tang and spice with a mild sweetness. Transfer the chutney into a serving bowl and garnish with fresh coriander sprigs.

Step 1
Heat oil and temper
2 Minutes
Step 2
Cook onions
2 Minutes
Step 3
Add ginger and spices
3 Minutes
Step 4
Cook tomatoes
6 Minutes
Step 5
Mash and simmer
5 Minutes
Step 6
Finish with honey
2 Minutes

Plate it up!

Plating Instructions

plating-instructions-image

Serve the chutney in a small katori placed alongside the main dishes and snacks.

... Read More

Pairing Instructions

pairing-instructions-image

Ideal to pair it with both South Indian tiffin dishes and North Indian flatbreads.

... Read More

Garnishing Instructions

garnishing-instructions-image

Top with fresh coriander leaves for freshness and colour.

... Read More

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