Tomato Chutney Recipe (2024)

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Simple Tomato chutney or Thakkali Chutney is a very popular recipe all over india made with just tomatoes, chillies and garlic can be served with idli, dosa, paniyaram, masala dosa, or as a spread for sandwich.

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TABLE OF CONTENTS

1.About Tomato Chutney Recipe

2.Watch Tomato Chutney Video

3.Ingredients for Tomato Chutney Recipe

4.Tips for Making Tasty Tomato Chutney

5.Tomato Chutney Recipe (Stepwise Pictures)

6.Variations of Tomato Chutney

7.đź“– Recipe Card

Tomato Chutney Recipe

Tomato Chutney is my go to chutney recipe. Usually I make a big batch, store in fridge and use it through out the week. Tomato chutney is the best pair for idli and dosa. Even I have it with roti or chapati.

This is very easy to make. If you wish to store this chutney longer, the only thing you have to keep in mind is cook till oil separates from the mix. Also use good amount of oil in the chutney which preserves it for a long time.

About Tomato Chutney Recipe

Tomato chutney or Thakkali Chutney is one of the popular chutney | side dish recipe all over india. It is made a wide number of ways and I have shared most of the version in this recipe post.

Usually tomato chutney needs basic ingredients like tomatoes, chillies, garlic. You can use additional ingredients like coconut, onions, coriander leaves, mint leaves, extra garlic to make it taste different each time.

Sometimes I even add cilantro, capsicum, basil leaves to my tomato chutney which makes it very fragrant.

Ingredients like chana dal, coconut, roasted gram dal, flax seeds is used as thickening the chutney and increase the quantity.

Similar Recipes

Capsicum Chutney
Onion Chutney
Beetroot Chutney
Chilli Garlic Chutney
Onion Tomato Chutney

Watch Tomato Chutney Video

Tomato Chutney Recipe (2)

Ingredients for Tomato Chutney Recipe

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Tomatoes

Use ripe tomatoes which are little sour for best taste. Tomatoes in season makes the best thakkali chutney. I like to pick medium size red tomatoes for my chutney.

Dry Red Chillies

Tomato chutney gets its spiciness from variety of ingredients like dry red chillies, green chillies, red chilli powder. You can adjust the chilli measurements as per your taste and the level of heat the chilli holds.

Tempering Ingredients

Tempering is a way of giving a finishing touch to any chutney. Whole spices like mustard seeds, urad dal, chana dal, cumin seeds, asafoetida, curry leaves is fried in oil and poured over chutney to give its aroma.

Optional Ingredients

As mentioned in this detailed recipe post of Tomato chutney, you can add many flavouring ingredients like garlic, coconut, coriander leaves, mint leaves, basil leaves to the chutney to give unique taste each time you make them.

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How to Make the Best Tomato Chutney

Cooking Tomatoes

The First step always start by frying garlic, urad dal or chana dal, dry red chillies in oil till golden brown. Sometimes I cook the dry red chillies till dark brown which adds a nice smoky taste to the chutney. Then tomatoes are cooked down till mushy.

Grinding Tomato Chutney

Cooked tomatoes and spices are cooled completely before grinding. The texture of the chutney totally depends upon your taste preference.

Tempering Chutney

Final tempering whole spices like mustard, cumin, urad dal, asafoetida, curry leaves is heated in gingelly oil or ghee and poured over the chutney. Alternatively You can add the ground chutney into the oil and cook till oil separates.

Serving

Tomato chutney can be served with a wide range of south indian dishes like idli, dosa, paniyaram, masala dosa, or as a spread for sandwich.

How to Store Tomato Chutney Longer?

Once the tomatoes are sauted and ground (avoid using water when grinding chutney). Make sure you cook them in the tempering oil till a slick of oil separates from the chutney. Cooking them till oil separates preserves the chutney for longer period without refrigeration which makes it ideal for travelling.

Serving Suggestions

Most South Indians serve chutneys with daily breakfast options like idli, dosa, medu vada, appam, pongal or paniyaram. I like to serve as a spread for phulkas.

I like to apply it as a spread for my wraps too.

Tomato Chutney Recipe (5)Pin

Tips for Making Tasty Tomato Chutney

  • Make sure you use ripe red tomatoes which are a little sour for best taste.
  • Use gingelly oil for maximum flavour. But any flavourless oil can be used as per your preference. Use extra oil for taste and preservation.
  • Urad dal can be substituted with chana dal, flax seeds or sesame seeds. Check my variation in tomato chutney below.
  • Garlic can be added for flavour.

Tomato Chutney Recipe (Stepwise Pictures)

1)Heat oil and add in urad dal.

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2)Add in dry red chillies.

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3)Saute for a min.

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4)Add in tomatoes

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5)Season with salt and sugar.

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7)Cover and cook.

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8)Once cooked, add them to a blender

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9)Puree till smooth.

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10)Lets make seasoning. Heat oil and add in mustard seeds, curry leaves.

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11)Add asafoetida

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12)Let them sizzle.

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13)Add in tomato puree.

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14)Add in little water and mix well.

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15)Cook till thickens.

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16)Done.

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17)Serve

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Variations of Tomato Chutney

Tomato Chutney or Thakkali Chutney can be made in so many variations and varieties. You can add garlic, basil leaves, coriander leaves, curry leaves, cilantro and flax seeds to make different variations of tomato chutney for idli, dosa.

Tomato Garlic Chutney Recipe

You all know that I love garlic in anything. If you are a garlic lover like me,Then this one is for you. This can be served with idli or dosa. With this chutney I can promise that you will eat couple more idli. So here you go for the recipe.

  • Heat 1 tbsp oil in a kadai and add in 20 garlic and fry till golden. Add in 2 chopped Tomatoes and salt and cook till tomatoes gets mushy.
  • Now let this mixture cool down and take this in blender and make in to a fine paste. Transfer this to a serving bowl.
  • Make tempering by heating 1 tbsp oil and adding 1 tsp mustard, 1 tsp chana dal, 1 tsp urad dal, 2 dry red chilli, ½ tsp cumin seeds, ÂĽ tsp asafoetida and a sprig curry leaves. pour this over the chutney and mix. Serve.
Tomato Chutney Recipe (22)Pin

Tomato Curry Leaves Chutney Recipe

The combination of tomatoes and curry leaves in this is perfect and taste wonderful. The chutney has a nice flavour of curry leaves and coriander leaves in them.

Tomato Chutney Recipe (23)Pin
  • Heat 1 tbsp oil in a kadai, saute 2 tbsp sesame seeds, ½ cup coconut, 4 chillies, 1 cup curry leaves and 1 cup coriander leaves. Add in blender and crush them lightly.
  • Saute 3 chopped tomatoes with salt and 1 tsp sugar till soft. Take everything in a blender and puree.
  • Make tempering by heating 1 tbsp oil and adding ½ tsp mustard, and ½ tsp urad dal. pour this over the chutney and mix.

Tomato Coconut Chutney Recipe

Simple version of tomato chutney with an addition of coconut which adds a creamy texture to it.

Tomato Chutney Recipe (24)Pin
  • Saute 1 onion, 3 chopped tomatoes, chilli powder, turmeric powder with coconut and salt. Grind into a smooth puree.
  • Make seasoning with 1 tbsp oil, ½ tsp mustard, ½ tsp urad dal, 1 tsp chana dal, a sprig of curry leaves, 4 crushed garlic and ÂĽ tsp asafoetida. Pour this over chutney and mix.

Tomato Basil Chutney Recipe

This aromatic and tasty tomato basil chutney which is not only tasty but is so delicious. You can enjoy it with hot idlies or dosa.

Tomato Chutney Recipe (25)Pin
  • Saute 4 garlic, 4 dry red chillies in oil. Add in 2 chopped tomatoes, 1 cup basil, salt. Saute for 3 to 4 mins.
  • Cool this mixture and Grind into a smooth puree. Serve.

Tomato Flaxseed Chutney Recipe

Tomato flaxseed chutney is one of my latest discovery. I bought few packets of flaxseed from my super market and have been looking for recipes to include it. Whenever we make chutney, we either add some chana dal or coconut for the thickness in it, so this time i thought of using flaxseeds in them which gives the thickness automatically.

Tomato Chutney Recipe (26)Pin
  • Saute 4 garlic cloves, 1 tbsp flax seeds, 2 dry red chillies and take it in a blender. Add in 2 chopped tomatoes and saute for 3 mins.
  • Take it in a blender add in 1 tsp tamarind, salt and puree.
  • Make tempering by heating 1 tbsp oil and sizzling ½ tsp mustard and a sprig of curry leaves.

Tomato Coriander Chutney Recipe

Coriander leaves adds a citrus punch to your dishes also it makes it taste great. This chutney gets green specks of coriander scattered through out.

Tomato Chutney Recipe (27)Pin
  • Saute 10 shallots, 3 tomatoes, 4 dry red chillies, 1 tsp cumin seeds, a small piece tamarind, salt, sugar, 1 cup cilantro for 5 mins. Cool this and puree.
  • Make tempering with oil, mustard, urad dal, asafoetida, dry red chillies and curry leaves. pour this over chutney and serve.

Tomato Mint Chutney Recipe

Mint adds a refreshing note to any dish. This chutney is one such recipe. So good and delicious make you want to eat one more dosa!

Tomato Chutney Recipe (28)Pin
  • Saute 3 tomatoes, 3 dry red chillies with 1 cup mint leaves. Grind with salt, 1 tsp sugar and tamarind.
  • Heat oil for tempering. Add in mustard, urad dal, dry red chillies, asafoetida and curry leaves.

đź“– Recipe Card

Pin

Tomato Chutney Recipe | Thakkali Chutney Recipe

Simple Tomato chutney or Thakkali Chutney is a very popular recipe all over india made with just tomatoes, chillies and garlic can be served with idli, dosa, paniyaram, masala dosa, or as a spread for sandwich.

5 from 2 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 5 servings

Calories: 182kcal

Ingredients

  • 1 tsp Oil
  • 2 tbsp Urad dal
  • 5 Dry Red Chillies
  • 5 large Tomatoes chopped
  • Salt to taste
  • 1 tsp Sugar

For Tempering

  • 4 tbsp Oil (Gingelly Oil is Preferred)
  • 1 tsp Mustard Seeds
  • 1 sprig Curry Leaves
  • ÂĽ tsp Asafoetida | Hing

Instructions

  • Heat 1 tsp oil in a pan, add in urad dal and chillies and saute till golden.

  • Now add in tomatoes, salt and sugar and mix well. Cover and simmer the pan and cook for 5 to 10 mins. Now it is cooked. Take this in a blender and puree till smooth.

  • Now make seasoning, heat oil in a pan, add in mustard seeds, hing, curry leaves and mix well.

  • Add in chutney and cook till oil separates.

  • Serve with dosa.

Video

Tomato Chutney Recipe (30)

Notes

  • Make sure you use ripe red tomatoes which are a little sour for best taste.
  • Use gingelly oil for maximum flavour. But any flavourless oil can be used as per your preference.
  • Urad dal can be substituted with chana dal, flax seeds or sesame seeds. Check my variation in tomato chutney below.
  • Garlic can be added for flavour.

Nutrition

Serving: 1servings | Calories: 182kcal | Carbohydrates: 15g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Sodium: 14mg | Potassium: 581mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1960IU | Vitamin C: 98mg | Calcium: 32mg | Iron: 1mg

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Tomato Chutney Recipe (2024)

FAQs

What is tomato chutney made of? ›

The tomatoes can be diced, mashed or pulped, and additional typical ingredients used include ginger, chilli, sugar, salt, aam papad, raisin, dates and spices and additionally onion, garlic and peanut or dal for the south Indian version. It can be prepared using ripe red tomatoes or green tomatoes.

What is the difference between tomato chutney and tomato relish? ›

Tomato chutney is thicker and chunkier, whereas tomato relish is usually thinner. The taste of a tomato relish is more vinegary, too. Chutney is usually softer in texture and is cooked longer, but the veggies in a relish still have some crispy crunch to them.

What can you eat tomato chutney with? ›

Tomato chutney can be enjoyed as a condiment with cheese and crackers, as a topping for burgers or sandwiches, or as a side accompaniment to curries and Indian dishes. Its versatility and rich, savory taste make it a delicious addition to any meal.

Why is my tomato chutney bitter? ›

Of course acidity makes food bitter. This is the only reason of bitterness of tomato sauce. There are two main ways we use in Italy to remove that bitterness: a pinch of sugar in the sauce while cooking it.

Which vinegar is best for chutney? ›

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

What the heck is chutney? ›

Chutney is a condiment or spread made from chopped fruit cooked with vinegar, spices and sometimes sugar, that can be served fresh or preserved. It's often associated with Indian cuisine.

What is chutney called in America? ›

Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.

What cheese goes best with tomato chutney? ›

Tomato chutney: This spicy, savoury chutney made with tomatoes, onions, and spices is a good match for hard, salty cheeses like Parmesan or Pecorino Romano.

Is tomato chutney served hot or cold? ›

Typically, you would serve chutney when it has been set to room temperature, this is where the condiment is the best performing. We now know that chutney does work well with hot food, but pairing it with cold food can satisfy pretty much anyone.

How long does tomato chutney last in the fridge? ›

About The Recipe

The first recipe helps you make spicy and hot tomato chutney with pantry staples like tomatoes, garlic, cumin, chilies, oil and salt. You can also store this in the refrigerator for 3 to 4 weeks. The second chutney is the Onion Tomato Chutney which is also delicious, nutty, and spicy and flavorsome.

Why is my tomato chutney too runny? ›

Our answer. When you make chutney its consistency is determined by the evaporation of liquid as the chutney cooks. So if possible you should use a wide pan as this has a larger surface area which means that liquid will evaporate more quickly and should help to prevent the fruit in the chutney from becoming too soft.

Is tomato chutney good for health? ›

Tomato Chutney Benefits: Behind that playful, tangy flavour, there's a lot more depth to the tomato chutney. It contains a bioactive substance called lycopene that plays a vital role in preventing diseases. It acts as a shield, protecting cells from damage.

What does adding baking soda to tomato sauce do? ›

Add Some Baking Soda

If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.

Does chutney get better with age? ›

Chutneys get better when left for a few weeks. They mature. So try not to eat them all at once.

What are the main ingredients in chutney? ›

Chutney is made from fruits, vegetables, and/or herbs with vinegar, sugar, and spices. It's used to provide balance to an array of dishes, or highlight a specific flavor profile. Broadly, the word chutney is now applied to anything preserved in sugar and vinegar, regardless of its texture, ingredients, or consistency.

What's the difference between tomato sauce and chutney? ›

Chutney explodes with a complex flavor profile. Sweetness from fruits dances with the tang of tomatoes and the kick of spices. Each bite is an adventure for your taste buds. Tomato sauce leans towards a simpler profile, highlighting the natural sweetness of tomatoes with a touch of acidity.

What is chutney and how do you eat it? ›

Chutney is a condiment with a confusing identity. The chutneys you might buy in a supermarket are something like relish, something like jam. They're savory preserves, usually fruit-based, served as a complement to dishes like Indian curries.

Is tomato chutney the same as salsa? ›

Chutneys are a vinegar based condiment. They contain chopped fruit or vegetables, spices, sugar and sometimes flavor enhancers such as garlic. Salsa, on the other hand, is a mixture of fresh vegetables including tomatoes, onions, chili peppers, jalapeño peppers, garlic, lime juice, cilantro and other herbs.

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