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Tomato chutney

Jaya's tomato chutney

A lip-smacking chutney with the finest balance of hot, tart and sweet flavours!
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 4


  • Tomatoes – 6-7 large
  • Whole dry red Chilies long variety – 5-7
  • Garlic cloves - 3-4
  • Salt to taste
  • Mustard seeds – ½ tsp
  • Curry leaves – 2 stems
  • Cooking Oil – 3-4 tbsp


  • Grind tomatoes, garlic and chilies to a fine paste.
  • Heat a kadai. Pour oil into it. When oil is hot, add mustard seeds and let splutter. Add curry leaves. Fry for a minute.
  • Pour in the pureed tomatoes, garlic and chilies. Cook on medium-high for about 2 minutes. Reduce heat to low, add salt, mix well and cover with a lid and simmer for 10-15 minutes or till the oil oozes out from the edges and the chutney has turned a deep red. The chutney can splatter at this stage. So keep it covered.
  • If chutney is not done yet, add 1-2 teaspoons of oil, cover and cook for another 3-4 minutes. Switch off when oil oozes out from the sides. Serve with idli, dosai or poori.