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Rich red tomato chutney with spices in a steel bowl
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5 from 3 votes

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
Diet: Hindu, Vegan, Vegetarian
Keyword: tomato chutney
Servings: 8
Calories: 63kcal


  • 1 tsp mustard seeds
  • 2 tsp urad dal (black gram dal)
  • 1 tbsp vegetable oil
  • 7-8 tomatoes , diced
  • 2 small onions , diced
  • 1 sprig curry leaves
  • 2 green chile peppers like serrano or jalapeno, minced. Deseed for less heat or use just one.
  • 2 tsp curry powder
  • ½ tsp turmeric (optional)
  • 1 tsp 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 cilantro (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.


Calories: 63kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Potassium: 294mg | Fiber: 2g | Sugar: 6g | Vitamin A: 918IU | Vitamin C: 23mg | Calcium: 20mg | Iron: 1mg