Tomato Chutney

Name: Tomato Chutney
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian (South Indian)
Ingredients: Ripe tomatoes, chopped — 500 g (1.1 lb); Onion, chopped — 1 small; Dried red chiles — 3; Garlic cloves — 3; Tamarind paste — 10 g (2 tsp); Vegetable oil — 30 ml (2 tbsp); Mustard seeds (for tempering) — 5 g; Cumin seeds (for tempering) — 3 g; Curry leaves (for tempering) — 8; Salt — to taste

The Quirky Foodster Team

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10 min

Prep

25 min

Cook

Ingredients

Ripe tomatoes, chopped — 500 g (1.1 lb)
Onion, chopped — 1 small
Dried red chiles — 3
Garlic cloves — 3
Tamarind paste — 10 g (2 tsp)
Vegetable oil — 30 ml (2 tbsp)
Mustard seeds (for tempering) — 5 g
Cumin seeds (for tempering) — 3 g
Curry leaves (for tempering) — 8
Salt — to taste

Method

Heat a little oil in a saucepan; sauté onion, garlic and dried red chiles until softened and fragrant, about 5-7 minutes.
Add chopped tomatoes and tamarind paste; simmer 15-20 minutes until tomatoes break down completely.
Cool slightly, then blend to a smooth or coarsely textured purée, as preferred.
For tempering: heat remaining oil in a small pan; add mustard seeds and let pop, then add cumin seeds and curry
leaves, frying briefly.
Pour the tempering over the blended chutney; season with salt and mix well.

Cultural Background: A tangy, spiced tomato-based chutney found across South India, tomato chutney is a versatile everyday condiment served alongside dosa and idli, its bright acidity and tempered spices offering a contrast to milder coconut chutney.

Tips: • Cooking the tomatoes down thoroughly before blending concentrates their flavour and removes excess wateriness. • The tempering (tadka) step at the end is essential for the characteristic South Indian aromatic finish.

Variations: • Add a small piece of jaggery for a touch of sweetness balancing the tang. • Adjust dried chile quantity for varying heat levels.

Storage: Refrigerate in an airtight container up to 4 days.

Reheating: Reheat gently if serving warm, or use cold/room temperature. Nutrition (per serving) Approx. 30 kcal, 0.5 g protein, 2 g fat, 3 g carbohydrate per 30 g serving.

FAQs: What is tomato chutney traditionally served with? Dosa, idli, and vada, a classic South Indian breakfast pairing. Can I make it less spicy? Yes, reduce the dried chile quantity or remove seeds for a milder version.