Tamate ki Chutney
This tangy Himalayan-style tomato chutney is bright, lightly smoky, and full of simple flavor from cooked tomatoes, garlic, green chili, and fresh coriander. It is lovely with paratha, pakora, dal-chawal, or a simple home meal.
For 8 servings
- prep
Prep the tomatoes and aromatics.
Roughly chop the tomato. Peel the garlic and trim the green chili so everything is ready to cook.
- saute · ~11 min
Cook the tomatoes with cumin, garlic, and chili.
1.Heat oil in a small pan over medium heat.2.Add cumin seeds and let them sizzle for 20 to 30 seconds.3.Add garlic and green chili, then cook for 1 minute until fragrant.4.Add tomato and salt, then cook until soft and jammy, stirring often, for 8 to 10 minutes.TIPCook until most of the moisture dries out so the chutney tastes concentrated, not watery. - rest · ~5 min
Cool the mixture slightly.
- mix
Crush the chutney.
Transfer the cooked mixture to a bowl or mortar. Add lemon juice and coriander leaves, then crush or blend lightly to a coarse chutney.
- serve
Serve the tamate ki chutney.
Serve at room temperature with paratha, pakora, rice, or a simple everyday meal.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the tomatoes until they look jammy and the oil starts separating slightly; that is when the chutney tastes concentrated.
- 2Let the cumin seeds sizzle briefly in the oil before adding garlic, or they can stay raw and taste harsh.
- 3Cool the tomato mixture a little before crushing so the coriander stays fresh-tasting and bright green.
- 4For a more traditional rustic texture, crush in a mortar instead of fully blending the chutney smooth.
- 5If your tomatoes are very juicy, cook a few extra minutes so the chutney does not turn watery after adding lemon juice.
- 6Add the lemon juice only after cooking; adding it earlier can dull the fresh tang and slow tomato softening.
- 7This chutney keeps well in the fridge for about 2 to 3 days in a clean airtight jar; stir before serving.
Adapt it for your goals.
Smoky
Roast or char the tomatoes and green chilies before sautéing for a deeper, more fire-kissed chutney.
milderMilder
Use one green chili or remove the seeds for a gentler heat that still keeps the chutney lively.
no onion no yogurt sideNo-onion-no-yogurt side
Serve as written for a simple fasting-friendly style accompaniment that stays light and tangy without dairy.
garlickyGarlicky
Add 1 to 2 extra cloves of garlic if you want a punchier chutney for pakora or plain dal-chawal.
Why this is on our healthy list.
Rich in Tomato Antioxidants
Tomatoes bring beneficial plant compounds, and cooking them down helps create a flavorful, vegetable-forward condiment.
Light, Low-Oil Condiment
This chutney uses only a small amount of oil, making it a lighter accompaniment than many fried or creamy sides.
Fresh Herbs and Aromatics
Coriander, garlic, green chili, and cumin add flavor and plant compounds without needing heavy ingredients.
Frequently asked questions
Yes, but a coarse crush is more traditional and gives the chutney better texture and a fresher homemade feel.
