Tangy Tomato Chutney

Name: Tangy Tomato Chutney
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 16 servings
Cuisine: south_indian
Ingredients: 4 pcs tomato (medium, ripe, roughly chopped); 1 tsp jaggery (grated, adjust to taste); 1 pinch salt; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 2 pcs dried red chili (broken in half); 6 pcs curry leaves; 1 pinch asafoetida

RATING

4.5/5(72)

TASTE SCORE

9/10

A bright, tangy-sweet chutney made with ripe tomatoes and a gentle tempering of mustard seeds and curry leaves. The jaggery balances the tomatoes' natural acidity while dried red chilies add a subtle warmth. A perfect sidekick for dosa, idli, or even a simple paratha.

PREP

COOK

20m

SERVES

1 TBSP

10 cal

SERVINGS

METHOD · 6 STEPS

prep
Wash and roughly chop the tomatoes.
Rinse 4 medium ripe tomatoes under cold water. Chop them roughly into small pieces—no need to be precise, they will cook down into a pulp.
saute · ~15 min
Cook the tomatoes down to a pulp.
Place the chopped tomatoes in a small saucepan over medium heat. Add a pinch of salt and turmeric powder. Stir occasionally and cook until the tomatoes soften completely and release their juices, forming a thick pulpy consistency. This takes about 12 to 15 minutes.
TIPDon't add water—the tomatoes will release enough moisture on their own.
prep · ~4 min
Sweeten and spice the chutney base.
Add the grated jaggery and a pinch of red chili powder to the cooked tomato pulp. Stir well and let it simmer for 3 to 4 more minutes until the jaggery dissolves completely and the chutney thickens slightly. Turn off the heat.
temper · ~2 min
Make the tempering.
1.Heat 1 tsp oil in a small tempering pan over medium heat.
2.Add mustard seeds and let them splutter for 30 seconds.
3.Add cumin seeds, broken dried red chilies, and curry leaves.
4.Sprinkle a pinch of asafoetida and fry until fragrant, about 10 seconds.
5.Immediately pour the sizzling tempering over the cooked chutney.
TIPPour the tempering carefully—it will sizzle when it hits the chutney.
mix
Mix the tempering into the chutney.
Stir the tempering gently into the chutney until evenly combined. Let it cool slightly.
serve
Serve warm or at room temperature with idli, dosa, or paratha.
TIPThis chutney also works beautifully as a spread inside a grilled sandwich.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use fully ripe, deep-red tomatoes for the best natural sweetness and tang.
2
Do not add water while cooking the tomatoes; their own juices create the perfect consistency.
3
Grate the jaggery finely so it dissolves quickly and evenly into the hot pulp.
4
Let the mustard seeds fully splutter before adding the other tempering ingredients for maximum aroma.
5
Pour the hot tempering immediately over the chutney while it sizzles to infuse the flavor deeply.
6
This chutney keeps well in the fridge for up to 5 days; reheat gently before serving.
7
For a smoother texture, blend the cooked tomato pulp with an immersion blender before tempering.

RECIPE VARIATIONS

Adapt it for your goals.

garlic infused

Garlic-infused

Add 2 finely chopped garlic cloves to the tempering just after the mustard seeds splutter. This adds a pungent, savory kick that pairs wonderfully with dosa.

spicier