Tomato Chutney (Pickle)

By: Manjula Jain

July 28, 2023

Serving : 10 people
Hover over serving size and use the slider that appears to adjust serving size
Total Time :40 minutes

Rate this recipe:

5 from 1 vote

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Tomato Chutney (Pickle)

Tomato Chutney is tangy and spicy. I was inspired to make this particular tomato chutney from the south Indian cuisine. Chutneys and pickles are a common component of Indian meals. This unique blend of spices gives an amazing unforgettable flavor to chutney. It goes well with breads and rice or can be used as a spread for sandwiches. Tomato chutney is very easy to make and can be refrigerated for up to a month.

Tomato Chutney

Ingredients

  • 4 cups tomatoes cubed in small pieces
  • 3 tbsp tamarind paste
  • 1/4 cup oil
  • 1 tsp mustard seeds rai
  • 1 tsp asafetide hing
  • 1/4 tsp turmeric haldi
  • 2 tbsp sesame seeds til
  • 2 tbsp coriander seed
  • 1 tsp fenugreek seeds
  • 10 whole dry red chilies
  • 1/4 cup sliced ginger optional
  • 1 tsp salt
  • 2 tsp sugar

Instructions

  • In a small frying pan dry roast red chilies, over low medium heat, stirring continuously to cook evenly till they are darker in color, this should take about 2 minutes. Remove from the frying pan.
  • In the same pan, dry roast sesame seeds, coriander seeds, and fenugreek seeds over low medium heat individually stirring continuously to cook evenly for about less than a minutes. Don’t over roast.
  • In a same pan add 2 teaspoons of oil when oil is moderately hot add ginger and stir-fry on low medium heat for about 3 minutes until ginger start catching the light brown color from the sides. Set aside.
  • After spices cool of grind them into the powder. Set aside.
  • In a blender crush the tomatoes do not make a paste. Set aside.
  • In a pan heat remaining oil over medium high heat, oil should be moderately hot add mustard seeds, after they crack add asafetida. Now add tomatoes, and tamarind paste. Stir and cook for about 10 minutes semi covered (after tomato comes to boil start splattering) or until oil start separating.
  • Add the roasted spice powder, ginger, turmeric, salt and sugar, reduce the heat to low medium and cook for about another 8 minutes or until chutney is thick and oil is separated.

Notes

I like to serve tomato chutney with rava dosa, vada or spread on sandwich.
Tomato Chutney

Tomato Chutney (Pickle)

Tomato Chutney is tangy and spicy. I was inspired to make this particular tomato chutney from the south Indian cuisine. Chutneys and pickles are a common component of Indian meals. This unique blend of spices gives an amazing unforgettable flavor to chutney. It goes well with breads and rice or can be used as a spread for sandwiches. Tomato chutney is very easy to make and can be refrigerated for up to a month.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Indian
Servings 10 people

Ingredients
  

  • 4 cups tomatoes cubed in small pieces
  • 3 tbsp tamarind paste
  • 1/4 cup oil
  • 1 tsp mustard seeds rai
  • 1 tsp asafetide hing
  • 1/4 tsp turmeric haldi
  • 2 tbsp sesame seeds til
  • 2 tbsp coriander seed
  • 1 tsp fenugreek seeds
  • 10 whole dry red chilies
  • 1/4 cup sliced ginger optional
  • 1 tsp salt
  • 2 tsp sugar

Instructions
 

  • In a small frying pan dry roast red chilies, over low medium heat, stirring continuously to cook evenly till they are darker in color, this should take about 2 minutes. Remove from the frying pan.
  • In the same pan, dry roast sesame seeds, coriander seeds, and fenugreek seeds over low medium heat individually stirring continuously to cook evenly for about less than a minutes. Don’t over roast.
  • In a same pan add 2 teaspoons of oil when oil is moderately hot add ginger and stir-fry on low medium heat for about 3 minutes until ginger start catching the light brown color from the sides. Set aside.
  • After spices cool of grind them into the powder. Set aside.
  • In a blender crush the tomatoes do not make a paste. Set aside.
  • In a pan heat remaining oil over medium high heat, oil should be moderately hot add mustard seeds, after they crack add asafetida. Now add tomatoes, and tamarind paste. Stir and cook for about 10 minutes semi covered (after tomato comes to boil start splattering) or until oil start separating.
  • Add the roasted spice powder, ginger, turmeric, salt and sugar, reduce the heat to low medium and cook for about another 8 minutes or until chutney is thick and oil is separated.

Notes

I like to serve tomato chutney with rava dosa, vada or spread on sandwich.
Tried this recipe?Let us know how it was!

Comments

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    lena
    December 11, 2016 at 2:51 am

    hello,
    do you use fresh chillies or dried ones?
    thank you very much!

      Manjula Jain
      December 13, 2016 at 12:53 pm

      Lena, I am using dried chilies.

    Lalita singh
    August 26, 2016 at 1:08 am

    Ise kitne din tak preserve kr k rakh skte h

      Manjula Jain
      August 26, 2016 at 4:04 pm

      Lalita, you can refrigerate this for about two weeks.

    Bina B Trivedib
    July 5, 2016 at 11:52 am

    Tomato chutney so good, just made this second time me my husband n my son like it very much, mam your all recipes are awesome,thanks of sharing

      Manjula Jain
      July 5, 2016 at 3:26 pm

      Bina,Thanks like the compliment

    Anu
    July 2, 2016 at 11:34 am

    Can we not use corainder and try?

      Manjula Jain
      July 2, 2016 at 2:39 pm

      Anu, best part of cooking, you can make changes to your liking, so yes

    Nandita Banerjee
    May 20, 2016 at 8:56 am

    Mam you are great. I inspired by you.

      Manjula Jain
      May 20, 2016 at 3:58 pm

      Nandita, Thank you

    Susan
    April 27, 2016 at 10:33 am

    Hello Manjula. This looks lip smacking but I was wondering if you de-seeded the tomatoes first or just used all of the fruit? I can’t wait to try this as I love tomato chutney especially in a sandwich with butter. 🙂

      Manjula Jain
      April 27, 2016 at 5:27 pm

      Susan, I used all the fruit

    Tripta
    November 18, 2015 at 12:38 pm

    Hi Manjula Ji.
    I love your Tomato soup Recipe . Tried it and love it.
    Thanks .

    Vandana
    September 22, 2015 at 8:07 am

    Manjula ji
    I really appreciate all your recipies because most of them are without onion / garlic and I don’t have to look for substitutes
    Thank you very much

      Manjula Jain
      September 22, 2015 at 6:25 pm

      Vandana, Thank you but my all the recipes are without onion / garlic

    Deepa Mekal
    August 14, 2015 at 12:35 am

    tomato chutney reciepe is lovely ,thanx a lot for sharing.

    sharmilaa
    April 14, 2015 at 10:16 pm

    nice and lovely recipe super thank u…………….

    sharmilaa
    April 14, 2015 at 10:15 pm

    ur tomato chutney and all other recipes r so nice and lovely thank u………….

    prema
    April 11, 2015 at 12:54 am

    well done.

    Aarnav
    April 9, 2015 at 9:09 pm

    Really yum..and easy to cook..readily available ingredients

    MrsR
    April 9, 2015 at 3:02 pm

    Just made this! Thank you Manjula for another perfect recipie!

    shwetha
    April 9, 2015 at 2:55 pm

    Hello manjula aunty, which spice grinder u used in this tomato chutney recipe please let me know i want to buy… Thank you

      Manjula Jain
      April 14, 2015 at 5:30 pm

      Shwetha, I use Cuisinart and I really like this.

    shazia
    April 9, 2015 at 12:57 pm

    Always u prepared nice dishes,n u will show very simple n easy process,i like all ur revipees,thanku so much aunty,i
    became fan of u……..

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