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5 from 1 vote

Tomato Chutney

A sweet and spicy tomato chutney straight from the kitchens of Tamil Nadu.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Condiment
Cuisine: Indian
Servings: 6 -8
Author: Vaishali Honawar


  • 1 tsp mustard seeds
  • 2 tsp udad dal (black gram dal)
  • 1 tbsp canola or other vegetable oil
  • 7-8 medium well-ripened tomatoes , diced
  • 2 small onions , diced
  • 1 sprig curry leaves
  • 2 green chilies , minced
  • 2 tsp sambar powder (you can use chili powder if you don't have any sambar powder on hand, Use 1 tsp or less depending on how much heat you can handle)
  • 1/2 tsp turmeric (optional)
  • 1 tsp canola or other vegetable oil
  • 1 tbsp jaggery (unrefined Indian sugar, available in Indian grocery stores. You can leave this out, but I love the slight sweetness it adds to the dish)
  • Salt to taste
  • 2-3 tbsp chopped coriander leaves for garnish


  • In a skillet, heat the oil.
  • Add the mustard seeds and blackgram dal. When the seeds sputter and the dal turns
  • lightly golden, add the onions and green chilies and stir for a minute.
  • Add the tomatoes, the sambar powder, the turmeric, and the curry leaves.
  • Stir well. The tomatoes will almost immediately start expressing their juices. Allow them to cook on medium-low heat for as long as it takes for most--but not all-- of the juices to evaporate. The tomatoes should have broken down completely.
  • Add the jaggery and salt to taste. Cook for another minute, stirring.
  • Add the coriander and turn off the heat.
  • Enjoy hot with some chapatis or rotis or with sambar and rice.