Tomato Chutney


I am a fan of chutneys. They can brighten up any food. I always keep some fresh chutney in my pantry. This Tomato Chutney is one of my favorites. It is easy to make and lasts in the refrigerator for 4-5 days. You can pair up this chutney with all kinds of foods but it really compliments south Indian foods like dosa, uttapam, idli.

Tomato Chutney

Course: Accompaniment, RecipesCuisine: Indian


Cooking time




  • 1 tsp Oil

  • 2-3 cloves of garlic

  • 1/2 medium onion

  • 3-4 Tomatoes

  • 1 Kashmiri Red Chilly Whole (Optional)

  • 1/4 cup roasted peanuts

  • 1 tsp Honey or Any other sweetener

  • 1 tsp salt

  • For Tadka (Tempering)
  • 1 Tbsp Oil

  • 1 tsp mustard seeds

  • 4-5 curry leaves

  • 1/4 tsp Fenugreek seeds (Optional)

  • a pinch of hing


  • Put a pan on medium heat. Add 1 tsp oil.
  • When oil is hot add onion, garlic, tomatoes and red chilly.
  • Season with salt.
  • Cook with for 10 minutes until tomatoes are soft.
  • Let the mix cool down. Then put it in a blender.
  • Add honey and roasted peanuts and blend into a fine paste.
  • Tadka Prepration
  • In a pan add 1 Tbsp oil.
  • When oil is hot add all the tadka ingredients.
  • Take it off the heat when mustard seeds start spluttering.
  • Pour the tadka over chutney and mix well.


  • You can use 1 tsp chilly powder in place of whole Kashmiri Chilly.
  • You don’t need to add water in this chutney as tomatoes contain enough moisture but in case the mix is too dry you can add 2 Tbsp water.

Tomato Chutney is ready. Enjoy it with your favorites dishes.