Easy Indian Tomato Chutney is one of many chutneys that is served alongside an Indian meal. Taking just minutes to make, Indian spices  transform fresh tomatoes into a rich and flavorful dish.
Indian tomato chutney served in a traditional Indian style copper dish with small forks, naan bread and tomatoes on the vine
I am always surprised each time I cook with Indian spices. Depending on what combination of spices used, there are so many flavor profiles that can be achieved. This simple tomato chutney is naturally sweet from the tomatoes and so full of flavor.

How do I serve this 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 warm naan bread.


Is this Indian tomato chutney spicy?

This recipe is not spicy at all. If you want to make it spicy, you can leave the seeds in the green chili’s or change the mild chili powder to hot chili powder.


Dipping a piece of naan bread

 


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’.


 

An overhead image


Easy Indian Tomato Chutney – Step by Step 

Score the skin of tomatoes with a X.


 

The skin of fresh tomatoes is scored with an X

 


Simmer the tomatoes for 5 minutes to help loosen the skins.


 

Tomatoes in simmering water to help remove the skins

 


When the tomatoes are cool enough to handle, peel the skins.


 

The skin is peeled from tomatoes

 


Heat oil in a pan and add the spices, green chili’s and garlic.


 

Indian spices green chili's and garlic are cooked in oil

 


Add the tomatoes and bay leaf and simmer for 15 minutes.


 

Tomatoes are cooked in a pan with garlic, chili and spices

 

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Yield: 4

Easy Indian Tomato Chutney

Easy Indian Tomato Chutney

Taking just minutes to make, Indian spices and transform fresh tomatoes into a rich and flavorful dish.

Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes

Ingredients

  • 8 tomatoes
  • 2 tablespoons vegetable oil
  • 2 green chili's, seeds removed, finely chopped
  • 1 teaspoon cumin
  • 1 teaspoon mustard powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon mild chili powder
  • 2 garlic cloves, finely chopped or grated
  • 1/4 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1 bay leaf
  • Fresh cilantro , chopped

Instructions

  1. Bring a pan of water to a low simmer.
  2. Score an X with a knife on the bottom of the tomatoes.
  3. 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.
  4. 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.
  5. 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.

Notes

This recipe yields 4 cups/1 quart/1 liter

Nutrition Information

Yield

8

Serving Size

1/2 cup

Amount Per Serving Calories 63Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 84mgCarbohydrates 7gFiber 2gSugar 4gProtein 2g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

Curry Vegetable Basmati Rice

 

 
A pewter bowl full of Indian meatballs bathed in a coconut curry sauce with mini forks and tomato chutney