Tomato Chutney Recipe (2024)

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Simple Tomato chutney or Thakkali Chutney is a very popular recipe all over india made with just tomatoes, chillies and garlic can be served with idli, dosa, paniyaram, masala dosa, or as a spread for sandwich.

TABLE OF CONTENTS

1.About Tomato Chutney Recipe

2.Watch Tomato Chutney Video

3.Ingredients for Tomato Chutney Recipe

4.Tips for Making Tasty Tomato Chutney

5.Tomato Chutney Recipe (Stepwise Pictures)

6.Variations of Tomato Chutney

7.📖 Recipe Card

Tomato Chutney Recipe

Tomato Chutney is my go to chutney recipe. Usually I make a big batch, store in fridge and use it through out the week. Tomato chutney is the best pair for idli and dosa. Even I have it with roti or chapati.

This is very easy to make. If you wish to store this chutney longer, the only thing you have to keep in mind is cook till oil separates from the mix. Also use good amount of oil in the chutney which preserves it for a long time.

About Tomato Chutney Recipe

Tomato chutney or Thakkali Chutney is one of the popular chutney | side dish recipe all over india. It is made a wide number of ways and I have shared most of the version in this recipe post.

Similar Recipes

Capsicum Chutney
Onion Chutney
Beetroot Chutney
Chilli Garlic Chutney
Onion Tomato Chutney

Watch Tomato Chutney Video

Ingredients for Tomato Chutney Recipe

Tomatoes

Use ripe tomatoes which are little sour for best taste. Tomatoes in season makes the best thakkali chutney. I like to pick medium size red tomatoes for my chutney.

Dry Red Chillies

Tomato chutney gets its spiciness from variety of ingredients like dry red chillies, green chillies, red chilli powder. You can adjust the chilli measurements as per your taste and the level of heat the chilli holds.

Tempering Ingredients

Tempering is a way of giving a finishing touch to any chutney. Whole spices like mustard seeds, urad dal, chana dal, cumin seeds, asafoetida, curry leaves is fried in oil and poured over chutney to give its aroma.

Optional Ingredients

As mentioned in this detailed recipe post of Tomato chutney, you can add many flavouring ingredients like garlic, coconut, coriander leaves, mint leaves, basil leaves to the chutney to give unique taste each time you make them.

How to Make the Best Tomato Chutney

Cooking Tomatoes

The First step always start by frying garlic, urad dal or chana dal, dry red chillies in oil till golden brown. Sometimes I cook the dry red chillies till dark brown which adds a nice smoky taste to the chutney. Then tomatoes are cooked down till mushy.

Grinding Tomato Chutney

Cooked tomatoes and spices are cooled completely before grinding. The texture of the chutney totally depends upon your taste preference.

Tempering Chutney

Final tempering whole spices like mustard, cumin, urad dal, asafoetida, curry leaves is heated in gingelly oil or ghee and poured over the chutney. Alternatively You can add the ground chutney into the oil and cook till oil separates.

Serving

Tomato chutney can be served with a wide range of south indian dishes like idli, dosa, paniyaram, masala dosa, or as a spread for sandwich.

How to Store Tomato Chutney Longer?

Once the tomatoes are sauted and ground (avoid using water when grinding chutney). Make sure you cook them in the tempering oil till a slick of oil separates from the chutney. Cooking them till oil separates preserves the chutney for longer period without refrigeration which makes it ideal for travelling.

Serving Suggestions

Most South Indians serve chutneys with daily breakfast options like idli, dosa, medu vada, appam, pongal or paniyaram. I like to serve as a spread for phulkas.

I like to apply it as a spread for my wraps too.

Tips for Making Tasty Tomato Chutney

Make sure you use ripe red tomatoes which are a little sour for best taste.
Use gingelly oil for maximum flavour. But any flavourless oil can be used as per your preference. Use extra oil for taste and preservation.
Urad dal can be substituted with chana dal, flax seeds or sesame seeds. Check my variation in tomato chutney below.
Garlic can be added for flavour.

Tomato Chutney Recipe (Stepwise Pictures)

1)Heat oil and add in urad dal.

2)Add in dry red chillies.

3)Saute for a min.

4)Add in tomatoes

5)Season with salt and sugar.

7)Cover and cook.

8)Once cooked, add them to a blender

9)Puree till smooth.

10)Lets make seasoning. Heat oil and add in mustard seeds, curry leaves.

11)Add asafoetida

Variations of Tomato Chutney

Tomato Chutney or Thakkali Chutney can be made in so many variations and varieties. You can add garlic, basil leaves, coriander leaves, curry leaves, cilantro and flax seeds to make different variations of tomato chutney for idli, dosa.

Tomato Garlic Chutney Recipe

You all know that I love garlic in anything. If you are a garlic lover like me,Then this one is for you. This can be served with idli or dosa. With this chutney I can promise that you will eat couple more idli. So here you go for the recipe.

Heat 1 tbsp oil in a kadai and add in 20 garlic and fry till golden. Add in 2 chopped Tomatoes and salt and cook till tomatoes gets mushy.
Now let this mixture cool down and take this in blender and make in to a fine paste. Transfer this to a serving bowl.
Make tempering by heating 1 tbsp oil and adding 1 tsp mustard, 1 tsp chana dal, 1 tsp urad dal, 2 dry red chilli, ½ tsp cumin seeds, ¼ tsp asafoetida and a sprig curry leaves. pour this over the chutney and mix. Serve.

Tomato Curry Leaves Chutney Recipe

The combination of tomatoes and curry leaves in this is perfect and taste wonderful. The chutney has a nice flavour of curry leaves and coriander leaves in them.

Heat 1 tbsp oil in a kadai, saute 2 tbsp sesame seeds, ½ cup coconut, 4 chillies, 1 cup curry leaves and 1 cup coriander leaves. Add in blender and crush them lightly.
Saute 3 chopped tomatoes with salt and 1 tsp sugar till soft. Take everything in a blender and puree.
Make tempering by heating 1 tbsp oil and adding ½ tsp mustard, and ½ tsp urad dal. pour this over the chutney and mix.

Tomato Coconut Chutney Recipe

Simple version of tomato chutney with an addition of coconut which adds a creamy texture to it.

Saute 1 onion, 3 chopped tomatoes, chilli powder, turmeric powder with coconut and salt. Grind into a smooth puree.
Make seasoning with 1 tbsp oil, ½ tsp mustard, ½ tsp urad dal, 1 tsp chana dal, a sprig of curry leaves, 4 crushed garlic and ¼ tsp asafoetida. Pour this over chutney and mix.

Tomato Basil Chutney Recipe

This aromatic and tasty tomato basil chutney which is not only tasty but is so delicious. You can enjoy it with hot idlies or dosa.

Saute 4 garlic, 4 dry red chillies in oil. Add in 2 chopped tomatoes, 1 cup basil, salt. Saute for 3 to 4 mins.
Cool this mixture and Grind into a smooth puree. Serve.

Tomato Flaxseed Chutney Recipe

Tomato flaxseed chutney is one of my latest discovery. I bought few packets of flaxseed from my super market and have been looking for recipes to include it. Whenever we make chutney, we either add some chana dal or coconut for the thickness in it, so this time i thought of using flaxseeds in them which gives the thickness automatically.

Saute 4 garlic cloves, 1 tbsp flax seeds, 2 dry red chillies and take it in a blender. Add in 2 chopped tomatoes and saute for 3 mins.
Take it in a blender add in 1 tsp tamarind, salt and puree.
Make tempering by heating 1 tbsp oil and sizzling ½ tsp mustard and a sprig of curry leaves.

Tomato Coriander Chutney Recipe

Coriander leaves adds a citrus punch to your dishes also it makes it taste great. This chutney gets green specks of coriander scattered through out.

Saute 10 shallots, 3 tomatoes, 4 dry red chillies, 1 tsp cumin seeds, a small piece tamarind, salt, sugar, 1 cup cilantro for 5 mins. Cool this and puree.
Make tempering with oil, mustard, urad dal, asafoetida, dry red chillies and curry leaves. pour this over chutney and serve.

Tomato Mint Chutney Recipe

Mint adds a refreshing note to any dish. This chutney is one such recipe. So good and delicious make you want to eat one more dosa!

Saute 3 tomatoes, 3 dry red chillies with 1 cup mint leaves. Grind with salt, 1 tsp sugar and tamarind.
Heat oil for tempering. Add in mustard, urad dal, dry red chillies, asafoetida and curry leaves.

📖 Recipe Card

Tomato Chutney Recipe | Thakkali Chutney Recipe

5 from 2 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 5 servings

Calories: 182kcal

Ingredients

▢ 1 tsp Oil
▢ 2 tbsp Urad dal
▢ 5 Dry Red Chillies
▢ 5 large Tomatoes chopped
▢ Salt to taste
▢ 1 tsp Sugar

For Tempering

▢ 4 tbsp Oil (Gingelly Oil is Preferred)
▢ 1 tsp Mustard Seeds
▢ 1 sprig Curry Leaves
▢ ¼ tsp Asafoetida | Hing

Instructions

▢
Heat 1 tsp oil in a pan, add in urad dal and chillies and saute till golden.
▢
Now add in tomatoes, salt and sugar and mix well. Cover and simmer the pan and cook for 5 to 10 mins. Now it is cooked. Take this in a blender and puree till smooth.
▢
Now make seasoning, heat oil in a pan, add in mustard seeds, hing, curry leaves and mix well.
▢
Add in chutney and cook till oil separates.
▢
Serve with dosa.

Video

Notes

Make sure you use ripe red tomatoes which are a little sour for best taste.
Use gingelly oil for maximum flavour. But any flavourless oil can be used as per your preference.
Urad dal can be substituted with chana dal, flax seeds or sesame seeds. Check my variation in tomato chutney below.
Garlic can be added for flavour.

Nutrition

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FAQs

What does tomato chutney contain? ›

The tomatoes can be diced, mashed or pulped, and additional typical ingredients used include ginger, chilli, sugar, salt, aam papad, raisin, dates and spices and additionally onion, garlic and peanut or dal for the south Indian version. It can be prepared using ripe red tomatoes or green tomatoes.

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How do you know if chutney is thick enough? ›

Check That The Chutney Is Ready For Potting

If the chutney immediately fills the channel it is not the correct consistency yet, but if the channel is still visible after 2 seconds then the right consistency has been reached.

What is the difference between tomato relish and tomato chutney? ›

Tomato chutney is thicker and chunkier, whereas tomato relish is usually thinner. The taste of a tomato relish is more vinegary, too. Chutney is usually softer in texture and is cooked longer, but the veggies in a relish still have some crispy crunch to them.

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Why is my tomato chutney too runny? ›

Our answer. When you make chutney its consistency is determined by the evaporation of liquid as the chutney cooks. So if possible you should use a wide pan as this has a larger surface area which means that liquid will evaporate more quickly and should help to prevent the fruit in the chutney from becoming too soft.

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What is the best vinegar to use for chutney? ›

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

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Why is my tomato chutney bitter? ›

That bitterness could be acid from the tomatoes and one way people typically fix that is by adding a small amount of sugar.

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What is traditional chutney made of? ›

Chutneys are made by slow-cooking fruit or vegetables with peeled ginger, garlic, Korintje cinnamon, and chilies. Spices and vinegar are added to preserve the chutney and give it a tangy flavor.

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How long should you leave homemade chutney before eating? ›

Once made, chutney can be eaten immediately but the flavours improve and develop if it is left to mature for a couple of weeks or even months. Store your unopened jars in a dry and dark cupboard for best results. Once opened, keep your chutney in the fridge and eat within four weeks.

What pan is best for chutney? ›

Maslin pans have been used for chutney marmalade and jam making for centuries. The word 'maslin' is an old term used to describe a mixture of materials. Due to their size and shape, maslin pans are the perfect pots when it comes to making chutney or any other preserves.

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What goes well with tomato chutney? ›

Tomato chutney can be enjoyed as a condiment with cheese and crackers, as a topping for burgers or sandwiches, or as a side accompaniment to curries and Indian dishes. Its versatility and rich, savory taste make it a delicious addition to any meal.

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What cheese goes best with tomato chutney? ›

Tomato chutney: This spicy, savoury chutney made with tomatoes, onions, and spices is a good match for hard, salty cheeses like Parmesan or Pecorino Romano.

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How do you thicken tomato chutney? ›

There are three ways to thicken the chutney:

Add coriander powder to the chutney and blend it.
Add dry mango powder to the chutney and mix it well.
Add dry coconut powder to the chutney and blend it.

Dec 20, 2021

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How to tell when chutney is done? ›

When the chutney has cooked for long enough it should have reduced a bit in volume and be quite thick. The simmering time will depend a little on the size of the pan, the chutney will cook a bit more quickly in a wider pan.

What thickens chutney? ›

If your chutney is too runny or your recipe calls for a thickening agent, always use cornflour mixed with a little of the vinegar. Cornflour is gluten free. Always to this at the very end because thickening your chutney like this will make catch and burn easily.

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How do you reduce the spice in tomato chutney? ›

Add Dairy

Milk and dairy products contain a protein called casein that is able to bind with capsaicin before it reaches our tongue, so it can reach fewer receptors, and lessens the sensation of spice. If your dish is too spicy, try adding heavy cream, yogurt, sour cream or butter to help mellow it out.

What is chutney usually made of? ›

Chutney is a savory condiment made from slow-cooked fruits or vegetables, vinegar, and spices. Originating from India, chutneys have traveled the globe, and every country has its own take on this versatile condiment. Chutneys from South Africa often include apricots, while British chutneys favor using apples.

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What does all chutney contain? ›

Western-style chutneys are usually fruit, vinegar, and sugar cooked down to a reduction, with added flavourings. These may include sugar, salt, garlic, tamarind, onion or ginger.

What is the difference between tomato ketchup and chutney? ›

Ketchup is a tomato-and-vinegar based thick, pureed sauce. Chutneys are usually very thick sauces that contain pieces of fruit and/or vegetables instead of all being pureed together. There are some food and sauce combinations that are generally popular, but any of them can be used according to personal taste.

Is tomato chutney good for you? ›

Additionally, the tomatoes and dates used in the chutney are rich in antioxidants, which help to boost the immune system and fight off disease. The spices used in the chutney, such as turmeric, cumin, and coriander, are also incredibly beneficial for your health.

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