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Indian tomato chutney in a bowl garnished with cilantro

Easy Indian Tomato Chutney

Print Recipe
Taking just minutes to make, Indian spices and transform fresh tomatoes into a rich and flavorful dish.
Course Side dishes
Cuisine Indian
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Servings 4
Calories 63
Author Janette

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.

Video

Notes

You can use jalapeno or serrano, depending on how spicy you like it.
 
 

Nutrition

Serving: 1 | Calories: 63kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Polyunsaturated Fat: 3g | Sodium: 84mg | Fiber: 2g | Sugar: 4g