Tomato Chutney Recipe : How to Make Tomato Chutney at Home

For all the tomato lovers, now you can savour your favourite veggie in the form of chutney. This spicy, tangy, sweet and a bit sour chutney made from tomatoes is a delight to have. Pair this delicious chutney with any of your food and treat your taste buds. This tomato chutney recipe also has a slight nutty aroma and flavours because of the spice tempering. The spice tempering is optional and is done for little warmth in chutney. This tangy and tasty chutney is also known as tamatar ki chutney.

Tomato Chutney

  • Author:
  • Recipe Category: Dips & Chutney
  • Cuisine: Indian

Description: The tomato chutney recipe has a little nutty aroma and flavours because of the spice tempering This tangy and tasty dip is also known as tamatar ki chutney.

Tomato Chutney Recipe

Ingredients for Tomato Chutney Recipe:

To make the tomato chutney at home, you will require fresh and pulpy tomatoes as the main ingredients. Along with that you will need some spices and other common condiments.

For Chutney:

  • Tomatoes (chopped) – 1 cup
  • Black Gram / Urad Dal (husked and split) – 1 tsp.
  • Ginger (chopped) – ½ inch
  • Black Pepper (Kali Mirch) – 5 units
  • Cloves (Lavang) – 3 units
  • Dry Red Chillies (broken and deseeded) – 3 Units
  • Asafoetida /Hing – 1 pinch
  • Water – 2 tbsp.
  • Oil – ½ tbsp.
  • Salt – as required

Note: You can get 2 large sized fresh tomatoes from the market. The addition of asafoetida is optional. You can use sesame seeds as well.

For Tempering:

  • Oil – ½ tbsp.
  • Dry Red Chillies/ Sukhi Lal Mirch – 1 unit
  • Fenugreek Seeds/ Methi – 2 to 3 units
  • Asafoetida – 1 pinch
  • Curry Leaves / Kadi Patta – 10 leaves
  • Mustard Seeds /Rai – ½ tsp.

Note: The red chillies must be halved and deseeded. You can also use cardamom seeds for tempering the tomato chutney.

Steps for Tomato Chutney Recipe:

It is very simple to prepare the plain tomato chutney at home. First, you need to do little pre-preparation for making tomato chutney mixture. Then you can grind it to the smooth paste.

Pre-Preparation for Tomato Chutney:

Clean the Urad Dal:

  • Take 1 tsp. of the Urad dal.
  • Clean it and pick stones from it.
  • Remove other impurities from it.

Chop the Tomatoes:

  • Then take the fresh tomatoes.
  • Wash, Rinse and clean them.
  • Remove the inner portion.
  • Finely cube chop the tomatoes.
  • Keep the chopped tomatoes aside.

Make the Tomato Chutney Mixture:

  • Take a non-stick pan and add oil in it. (use saffola active oil)
  • Heat the oil and then add Urad dal.
  • Set the flame to low and sauté Urad dal.
  • Sauté until the dal turns to maroon colour.
  • Wait till the lentils roast completely.
  • As the Urad Dal becomes brown, proceed ahead.
  • After that, add deseeded and broken dry red chillies in it.
  • Roast these dry red chillies in the pan for some time.
  • Dry the chillies over low flame till it changes colours.
  • Now, add cloves, ginger and black pepper in the pan.
  • Stir these dry ingredients in the pan for few seconds.
  • Now, add chopped tomatoes in the pan and cook them.
  • Wait until tomatoes become soft and start to related oil.
  • Now, add 1 pinch of asafoetida in the pan and mix it.
  • Stir and sauté the tomato mixture for a while.
  • Now, add salt in the pan and mix it nicely.
  • Cook the mixture for more 3 minutes on low flame.
  • Take the tomato chutney mixture and adjust the salt.
  • Sauté and stir for 1 more minute and turn off the flame.
  • Let the tomato chutney mixture cool down to normal temperature.

Note: Do not overcook the tomatoes. Use the thick bottomed pan. Keep stirring the mixture continuously.

How to Make the Tomato Chutney:

  • Once cooled, take mixer-grinder jar.
  • Transfer the mixture to the chutney jar.
  • Add 2 tbsp. water in the grinder or blender.
  • Grind the mixture into a smooth puree.
  • Now, again take a small non-stick pan.
  • Place it on the stove over medium flame. (You can use the same pan.)
  • Add 1 tbsp. oil in the pan and heat it.
  • Now, add mustard seeds and crackle them.
  • Add fenugreek seeds, asafoetida and curry leaves.
  • Stir until the curry leaves become crispy.
  • Now, add the tomato puree in the pan.
  • Mix it nicely and stir it on low flame.
  • Let it cook for 3 minutes. Stir regularly.
  • Check the taste again and adjust the salt.
  • Mix again if you are adding salt.
  • After 1 minute, turn off the flame.
  • Let the tomato chutney cools down.
  • Transfer the chutney air-tight container.
  • Store the tomato chutney in the refrigerator.
  • Serve tomato chutney when needed.

Note: Always, add the tomatoes in the last. Do not overcook the chopped tomatoes.

Additional Information:

  • Calories: 115 calories
  • Total Time: PT30M
  • Serves: 3
  • Date Published:

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As this is a no onion and no garlic recipe of tomato chutney, it is perfect for all the Jain folks. Though, there is no onion or garlic cloves in this tomato chutney recipe, yet it is very tasty and aromatic. The tomato chutney can be prepared without onions and garlic or it can be made with onions and garlic. The choice of whether to make tomato chutney plain without onions or with onions is based on personal preferences. As it has only tomatoes, it is quick to make without much of chopping.

At many places, people prefer to prepare the hot and spicy chutney with most common vegetables available in the kitchen. This chutney from the tomatoes is one of them. As tomatoes are readily available in the market and also stored in stock at every home, this chutney can be made anytime. This tomato chutney is very simple to prepare, gets ready within minutes and can be served with any of the snacks or other dishes. It is fairly simple and easy to make at home.

This style of chutney is also among the variety of the chutney inspired from the south Indian cuisine. The main ingredient in the tomato chutney is the pulpy, juicy, fresh and fruity tomatoes but there are various other side ingredients as well. The tangy tomatoes infuse the tanginess whereas the various other spices provide the heat to the chutney. The spice powders and cloves not only give the taste to the chutney but also a tempting aroma and warm flavours.


  • You can skip asafoetida. It is optional.
  • You can increase the quantity of red chillies if you need spicy chutney.
  • You can keep the tomato chutney in the fridge for 3 days.
  • This chutney cannot be kept at room temperature for longer time.
  • Do not burn the whole spices. Else, the chutney turns bitter if they are burnt.
  • If you using garlic then cook them along with tomatoes. When cooked with tomatoes, the pungent smell of garlic goes away.
  • You can also roast the whole spices and ground them. Then add the powder form to the tomato chutney. While grading, you can scrape off the sides and powder again.
  • The spice tempering in the tomato chutney optional.
  • For making extra spicy, you can use paprika or red chilli powder.
  • To balance the sourness of tomatoes, you can add a little bit of sugar.

Garnishing Ideas:

The tempting aroma of the tangy tomato chutney is enough to increase the appetite. But you can make this chutney look more tempting with proper garnishing. Ladle the tomato chutney in a fancy serving bowl and garnish it with:

  • Coriander leaves
  • Carom Seeds
  • Curry Leaves

Serving Suggestions:

This bright red colored chutney is easy to make and be served with almost any of the dish on the dinner table. This tomato chutney goes well with most breakfast recipes. It can also be prepared for various dishes made for quick dinner. This chutney is a tangiest and flavourful dip to have. It is a great accompaniment to experiment at home. You can make new serving pairs of this tomato chutney with various types of snacks and side dishes.

This chutney perfectly pairs with all the South Indian dishes. It goes best with the plain steamed idli. You can also have it with the Uttapam or the Upma. The best dish to pair with this chutney can be the tangy tomato upma. Any other South Indian can be also be paired with this tangy chutney. You can eat it with the spicy masala dosa as well. You can eat it with any of your favourite dosa as well.

You can even serve this tomato chutney with the fried Aloo pakora or any other fried fritters of your choice. Any of your favourite fried snacks can be eaten with this tomato chutney. You can serve the tomato chutney with any type of paratha’s which you have for breakfasts. This chutney even tastes best when you have it with sandwiches. You can use it as a side dish to dip the sandwich or you can use it as a spread for the sandwiches. It also tastes well when even eaten with plain roti or simple homemade bun.

It is a great accompaniment to be served with various rice dishes or plain steamed rice. It goes well with the dry vegetable dishes or the vegetable curry. It can also be used as one of the ingredients for preparing the tasty tomato biryani. As this chutney has its own natural red colour, it can be used as a base for various Indian dishes to provide the red colour and impart spiciness. It can be eaten as dip with the nacho chips, French beans taco, steamed rava dhokla, fried vegetable Kabab or French fries. It can be used as a tangy spread for various stuffed sandwiches and eggless French toast also.

Serve it as a dish or use it as a condiment, this tomato chutney will surely take your heart away with its taste.

Quick Tip:
  • You can use the tomato paste or the tomato puree as well.
  • Do not store the tomato chutney for more than 3 days.
  • If you keep the tomato chutney outside, then it will get spoiled.
  • To make your tomato chutney low in fat, skip the seasoning.
  • You can also add homemade Garam masala powder in your tomato chutney.
  • If the tomatoes are too sour or tangy, then add sugar to balance the taste.
  • Crush tomatoes instead of chopping them to prepare smooth textured chutney.
  • Always pour the tempering after the tomato chutney is prepared.
  • If you like the chunky texture then do not grind the mixture after cooking.
  • With proper storage, you can extend its shelf life in the refrigerator as well in an airtight container.
  • From the plain chutney, you can make onion tomato chutney. The onions add mild sweet flavours and increase the volume of the chutney.

The various kinds of chutneys are commonly prepared in every Indian home. Almost every home has one or two types of chutney stored in their fridge. The chutney is the easiest and most commonly made Indian condiments. Apart from the plain tomato chutney, there are many variations which you can do it. Also, there are many other flavourful varieties of chutney which you can prepare from different ingredients. The most well-known and famous chutney to eat with the south Indian dishes is the coconut chutney or the Nariyal Chutney. You can also make the refreshing Mint chutney or the coriander chutney from the fresh herbs. All kinds of fresh fruits and all types of seasonal veggies are used to make chutneys at home.

Generally, the tangy and tarty tomato chutney is favourite of many people around the globe. There are various different versions of tomato chutney available. You can make the tomato chutney spicy, you can make is sweet, you can make it tangier or tartier. Even you can prepare it in the combination with onions. The plain version of the tomato chutney is the easiest, simplest and quickest to follow if you are planning to prepare it at home. It is also helpful when you are in hurry and need some side accompaniment with your dish. This simple tomato chutney is highly flavourful and tastes very delicious.

The chutney can be made more flavourful and more aromatic with the addition of various whole spices or the spice powders. The cloves and peppers are added to enhance the taste and aroma of the dish. You can add few pieces of cloves to the chutney which will give really strong and long-lasting aroma. If you want, you can skip adding the cloves. Add fewer pieces, only enough to make it aromatic and flavourful. The addition of various whole spices must not overpower the taste of tomatoes in the chutney. The amount of the spices must be little less dominant than the main ingredient of the chutney.

Because the tomatoes are tangy in taste, and at times they may be too tangy. So, the tomato chutney recipe requires some additional ingredients. These whole spices, veggies or other condiments are added to balance the tanginess and sourness of tomatoes. The lentils like Chana dal, and Urad dal help to improve the taste and texture of the tomato chutney. Whereas the grated coconut or the sesame seeds can also be added. They provide the authentic touch of the south Indian flavours and help o balance the tanginess. This luscious chutney can be customized easily.

If you are concerned only about health benefits, then use only sesame seeds. The roasted sesame seeds keep the body warm in waters as well in monsoon. The lentils yield a tasty flavour to the chutney with a fragrance of roasted nutty aroma. You can also use all of these three ingredients in the equal proportion to balance taste, texture and fragrance. Everything tastes good if used in proper gauge to prepare chutney. The sesame seeds but be fresh and of the best quality. The bitter or the out dates sesame seeds would ruin the taste of the tomato chutney.

As sesame seeds are high in calcium, iron, protein, magnesium, you can make your chutney nutritious by adding them. Tomato Chutney or the tamatar ki chutney is a finger licking side dish. It has a good balance of tangy and spicy tastes in it.  This chutney is made with fresh tomatoes and other basic Indian spices. To prepare this dip, you must get the best tomatoes and fresh spices. Though this tomato chutney recipe is the basic, once you learn how to make tomato chutney at home, then you can experiment yourself and prepare the new variations. This chutney can be prepared in advance and stored in the fridge. The aroma or the flavours do not go away on being stored.