Sadia Hussain

Tomato Chutney Recipe

This spicy tomato chutney is a condiment that goes with anything from eggs to biryani and is great as a spread for sandwiches.

I make my tomato chutney with canned, chopped tomatoes because I feel the color and flavor is better than fresh in this dish. I love making this because it's quick and it lasts in the fridge for quite a few days as it has a good amount of oil and spices in it.


I keep mine pretty runny but you could keep cooking yours to the consistency you prefer. So, the next time you need something tangy and lip smacking give this super easy, super quick chutney a try.

Tomato Chutney Recipe

Sadia Hussain

SERVES

6

TOTAL TIME

20 Minutes

INGREDIENTS

  • 1 can good quality chopped tomatoes

  • Cooking oil

  • 4-5 dried red chilies 

  • 2 cloves garlic, sliced

  • 1 teaspoon whole cumin seeds

  • 6 to 7 fresh curry leaves

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon salt or to taste

  • 1/2 teaspoon red chili powder or to taste

METHOD

  1. In a pan, heat oil and add dried chilies.

  2. After a few seconds add garlic slices.

  3. After a few seconds add cumin seeds. They will start popping and the chilies and garlic slices will turn light brown.

  4. Take off heat and add curry leaves.

  5. Add chopped tomatoes, turmeric powder, salt and red chili powder.

  6. Cook for 10 minutes or more if you want it thicker.

Tips and Bits

Fresh curry leaves are a must in this dish.


You can make this with fresh chopped tomatoes if you prefer.

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