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A bowl of tomato chutney with tomatoes and curry leaves around it.
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5 from 6 votes

Tomato Chutney

An easy south Indian style Tomato Chutney that's vibrant with salty, spicy, sweet and tangy flavor notes. A few simple spices add dimension, depth and deliciousness. A vegan, gluten-free, soy-free recipe, can be nut-free.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Condiment
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: tomato chutney
Servings: 8
Calories: 59kcal


  • 7 medium tomatoes (roughly chopped)
  • 1 teaspoon coconut oil
  • 1 teaspoon mustard seeds
  • 2 teaspoon urad dal (black gram dal)
  • 2 shallots (or red onions, finely diced)
  • 2 sprigs curry leaves
  • 2 tablespoon peanuts (coarsely pounded in a mortar or pestle or food processor. Don't make this a fine powder--you want some larger pieces for texture. Skip peanuts if nut-free.)
  • 2 heaping teaspoon curry powder (or sambar powder. You might need more or less depending on the brand or recipe you use. Taste and add more if needed)
  • ½ teaspoon turmeric (optional)
  • 1 teaspoon cayenne (optional, or use less for less heat)
  • 1 teaspoon paprika (optional, for color)
  • 1 tablespoon jaggery (can use piloncillo or brown sugar or coconut sugar)
  • Salt to taste


  • In a food processor, process the tomatoes until just roughly broken down. You don't want a puree but you don't want very large pieces of tomato in there either. You can skip this and just chop the potatoes fine if you'd rather.
  • Heat the oil in a nonstick saucepan.
  • Add the mustard seeds. When they sputter add the curry leaves, peanuts and urad dal. Stir-fry for a minute until the dal begins to turn a light gold.
  • Add the shallots and stir-fry until shallots begin to brown.
  • Add the tomatoes, curry powder or sambar powder, turmeric, cayenne and paprika, if using. Stir in the jaggery and add salt to taste.
  • Let the tomatoes cook over medium-high heat, stirring frequently, until the juices dry up. You will know the chutney is done when the tomatoes begin to caramelize and stick a little to the pan. Make sure you stir frequently so nothing burns.
  • Turn off the heat. Serve warm or at room temperature.


  • Try and use juicy tomatoes with thin skins in this recipe for best results.
  • You can puree the tomatoes or chop them instead into small pieces for a differently textured chutney. Be sure to let the visible moisture evaporate.
  • If you don't have curry leaves, use 2 tablespoon cilantro instead. Add it to the pan at the same time as you would curry leaves.


Calories: 59kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 319mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1148IU | Vitamin C: 26mg | Calcium: 24mg | Iron: 1mg