Easy Indian Tomato Chutney
Easy Indian Tomato Chutney is a tasty staple served alongside many Indian meals. In just minutes, warm Indian spices transform fresh tomatoes into a rich, vibrant chutney.
Table of contents
Cooking with Indian spices
I’m always surprised when I cook with Indian spices. Each combination creates a completely different flavor profile. This simple tomato chutney tastes naturally sweet from the tomatoes and bursts with bold flavor.
How do I serve tomato chutney?
There are so many options when it comes to serving this chutney. You can serve it alongside any Indian meal as a condiment, use it to dip Sweet Potato Samosas, serve over basmati rice for an easy to vegetarian meal or as an appetizer with Homemade Naan Bread.
Is this Indian tomato chutney spicy?
This recipe is not spicy at all. However, if you want to add heat, leave the seeds in the green chilies. You can also swap the mild chili powder for hot chili powder.
Where did chutney come from?
Chutney is a name given to the condiments and relishes served with Indian cuisine always made from fresh ingredients. The word originates from the Hindi word ‘chatni’.
Easy Indian Tomato Chutney – Step by Step
Score the skin of tomatoes with an X
Simmer the tomatoes for 5 minutes to help loosen the skins.
When the tomatoes are cool enough to handle, peel the skins
Heat oil in a pan and add the spices, green chili’s and garlic
Add the tomatoes and bay leaf and simmer for 15 minutes.
Easy Indian Tomato Chutney
Video
Ingredients
This recipe yields 4 cups/1 quart/1 liter
- 8 tomatoes
- 2 tablespoons vegetable oil
- 2 small green chili’s, seeds removed, finely chopped * see note
- 1 teaspoon cumin
- 1 teaspoon mustard powder
- 1/2 teaspoon turmeric
- 1 teaspoon mild chili powder
- 2 garlic cloves, finely chopped or grated
- ¼ teaspoon salt
- ½ teaspoon granulated sugar
- 1 bay leaf
- Fresh cilantro, chopped
Instructions
- Bring a pan of water to a low simmer.
- Score an X with a knife on the bottom of the tomatoes.
- Add the tomatoes to the water and heat on a low simmer for 5 minutes until you see the peel start to remove. Drain the tomatoes and allow to cool until you can handle, then peel the skins. Chop the tomatoes, set aside.
- To a sauté pan add the oil over medium heat. Add the cumin, mustard powder, turmeric, chili powder, chilis and garlic. Cook for 1 minute.
- Stir in the tomatoes, salt, sugar and bay leaf. Cover and simmer for 10 minutes. Remove the lid and simmer for 5 more minutes until thickened. Serve garnished with cilantro.
An old friend of mine (now deceased), made the most incredible chunky tomato chutney I have ever tasted. It included some additional veggies, which I loved. But that was years ago. And her family never found her recipe. Could you recommend some veggies (and/or fruit) that might go well in your tomato chutney recipe, which I would like to try, since it is chunky, when so few other recipes are?
Tank you!
You could add onions. Eggplant is very good with Indian spices, and apples would add delicious sweetness. I hope this helps.
Hi, i love the sound of this tomato chutney,can you tell me how long can i keep this for.Thanks for the blog……
The chutney will keep for up to 5 days refrigerated in a sealed container. If you are familiar with the canning method, it will keep longer. Thanks for the question.
That Chutney sure does look delish. yum. I often make it too. Thanks for reminding me as it’s been a while I made some.
Thank you. It had been a while since I made it too 🙂
this looks so refreshing! and delicious. what a great app
outstanding fresh flavors, this is my kind of dish, and the family will love it too great job on this and the photos!
Thank you so much
What a great way to use up some of these garden tomatoes.
I agree, tomatoes are so sweet and good right now
I love chutney! And Indian food in general. Great recipe!
Me too, thanks
Love this recipe. Thanks for sharing.
Simon
I love a chutney, but never tried an Indian one.
Janette, this looks delish. I haven’t done much with Indian spices, but you’re combo of spices make this recipe irresistible. What do you think of using basil instead of cilantro. Just not a lover!
Yummy! Thank you for giving me some inspiration to experiment with Indian spice. Your chutney looks fantastic!
This looks so fresh and colorful and tasty too!
This looks like it could be a fabulous addition to our summer barbecues
I agree Renee, what a great idea 🙂
YUMM! Love the tomatoes in this recipe. You have a great recipe here.
Thank you HT 🙂
I could eat a whole bowl of this with naan. Looks so good.
Thank you Debi 🙂
Lail you were not missing something, I was. Thank you for letting me know, one can never proof read enough 🙂
These look lovely Janette 🙂 Absolutely love your photography too!
Thank you so much Nicole 🙂
This looks absolutely divine! I must try it!!!!
Thank you Brandi 🙂
Awesome idea. I love Indian flavors I’m sure this could be turned into a main course too.
The tomato chutney on top of these bites is so perfect, love these!!
Thank you Matt 🙂
Wow, this looks good. Pinned it to my APPETIZERS board. I love chutney but it has been years since I’ve had it. This dish is certainly going to be a fave for me.
Thank you Sinea 🙂