Tomato chutney is made from ripe tomatoes, different seeds, dates, raisins, and spices. Follow my step-by-step guide to make tomato chutney at home quickly to enhance the taste of your meals.
KEY TAKEAWAYS
- Tomato chutney is a versatile condiment.
- Store the chutney in an airtight jar in a fridge to retain its robust flavor.
- Serve the chutney with Indian bread, South Indian dishes, snack items, sandwiches, and more.
- Tomato chutney tastes sweet and tangy with a subtle heat.
- Combining tomatoes with either onion, garlic, coriander, ginger, mint, tamarind, green or red chili, will offer a similar taste.
In a dinner party at my friend’s place, I was introduced to colorful tomato chutney. It was quite different from the regular tomato chutneys that you usually make. The thick consistency and vibrant color of the chutney attracted me and made me intrigued. I tried the idea for my little brother’s party at my home using a few additional ingredients. It looked adorable and tasted exceptionally great. The kids loved it and so did the elders. I felt proud seeing something so simple become such a hit.
How to Make Tomato Chutney? (Step by Step Guide with Images)
Step 1: Take 500 gm of fresh and ripe tomatoes, cut them roughly, and keep them aside in a bowl.
Step 2: Now, take a frying pan and heat it on your gas stove. When the pan is hot enough, put 1 tbsp of mustard oil in it. Then, when the oil is heated up, put ½ tsp of cumin seeds, ½ tsp of fennel seeds, ¼ tsp of nigella seeds (kala jeera or kalonji), ¼ tsp of carrom seeds, ¼ tsp of fenugreek seeds, 1 piece of bay leaf, 2 pieces of dry red chilies, and ¼ tsp or a pinch of asafetida to the content in the pan.
(Pro tip: You can use any type of cooking oil for the tomato chutney. However, I have used mustard oil because it adds to the taste and flavor of the chutney. If you have Indian 5-spice blend or panch phoron at home, you can also add it because it is made up of all these five spices).
Step 3: Now, stir the ingredients continuously for a minute or two. Ensure that they are not overcooked or do not get burnt but change their color slightly and you can smell the aroma of the fried spices.
(Pro tip: Overcooked or burnt spices will alter the taste of the tomato chutney).
Step 4: Now, add the roughly chopped tomatoes to the frying pan. Stir it nicely so that the spices are mixed well with the raw tomato pieces. When the spices are mixed nicely, put about 1 tsp of regular table salt in it. This will also help the tomatoes become soft apart from adding to the taste.
(Pro tip: Adjust the amount of salt according to the quantity of tomatoes and your taste preference).
Step 5: Mix the salt nicely, cover the pan, and let it cook for about 5 to 6 minutes on a low to medium flame. The tomatoes will be cooked nicely and will change their color after five minutes.
Step 6: At this point, use the spatula to mash the chunks of soft tomatoes to make a relatively fine paste of it.
(Pro tip: Mash the tomatoes before putting sugar in them. The salt will soften the tomatoes making it easier for you to mash and mix them).
Step 7: Now, add about ½ tsp of Kashmiri red chili powder and ¼ tsp of turmeric powder to the ingredients for the vibrant color.
(Pro tip: Adding turmeric powder to the chutney is however optional. However, do not add too much turmeric powder as that will change the color of the tomato chutney entirely).
Step 8: Mix everything nicely to get a smooth and thick paste. Then, add 250 gm or 1 cup of sugar to the paste.
(Pro tip: You can replace sugar with jaggery or even add an equal amount of jaggery and sugar to make the tomato chutney. The decision is yours).
Step 9: At this point, set the flame of your gas stove to high so that the sugar melts and mixes nicely with the tomato paste. Stir the paste continuously until it changes to a lovely red color.
(Pro tip: Proper cooking of sugar is crucial as it will also add to the density of the tomato chutney. In addition, it will also add to the color of the chutney).
Step 10: At this point, your tomato chutney will be almost done with the right consistency. It is now left to add a few dry fruits. First, add 5 to 6 pieces of dates to it. This will give a nice and unique taste to the chutney. Make sure that the dates are deseeded and sliced. Also, add 2 tbsp of grated coconut to the chutney. You may add coconut cut in small pieces as well if you want.
Step 11: Mix everything nicely. Cover it once again and let it cook for another 4 to 5 minutes.
Step 12: After about 5 minutes, check the texture of the chutney. If it looks transparent, consider your chutney is done.
(Pro tip: Do not cook the chutney too much because it will become extremely thick once it cools down).
Step 13: Finally, add 1 tbsp of raisins to the chutney, mix them nicely, and let it cook for about a minute or two.
(Pro tip: Always add raisins at the end. If you add them before, they will be overcooked and become soft and swollen which is usually not appreciated).
Step 14: The chutney will be thicker by now. Check the texture of your tomato chutney one last time. If you are happy with it, turn off the flame of your gas stove and let it cool down completely.
Step 15: When it is cool, transfer it from the frying pan to a bowl and your tasty, homemade tomato chutney is now ready to be consumed with roti, paratha, puri, and a variety of dishes.
Recipe Card
Tomato Chutney
Ingredients
- 500 gm tomatoes fresh, ripe
- 1 tbsp mustard oil
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- ¼ tsp nigella seeds kala jeera or kalonji
- ¼ tsp carrom seeds
- ¼ tsp fenugreek seeds
- 1 piece bay leaf
- 2 pieces dry red chilies
- ¼ tsp asafetida powder
- 1 tsp salt
- ½ tsp Kashmiri red chili powder
- ¼ tsp turmeric powder optional
- 1 cup sugar or 250 gm
- 6 pieces dates deseeded and sliced
- 2 tbsp grated coconut
- 1 tbsp raisins
Instructions
- Take 500 gm of fresh and ripe tomatoes, cut them roughly, and keep them aside in a bowl.
- Now, take a frying pan and heat it on your gas stove. When the pan is hot enough, put 1 tbsp of mustard oil in it. Then, when the oil is heated up, put ½ tsp of cumin seeds, ½ tsp of fennel seeds, ¼ tsp of nigella seeds (kala jeera or kalonji), ¼ tsp of carrom seeds, ¼ tsp of fenugreek seeds, 1 piece of bay leaf, 2 pieces of dry red chilies, and ¼ tsp or a pinch of asafetida to the content in the pan. (Pro tip: You can use any type of cooking oil for the tomato chutney. However, I have used mustard oil because it adds to the taste and flavor of the chutney. If you have Indian 5-spice blend or panch phoron at home, you can also add it because it is made up of all these five spices).
- Now, stir the ingredients continuously for a minute or two. Ensure that they are not overcooked or do not get burnt but change their color slightly and you can smell the aroma of the fried spices. (Pro tip: Overcooked or burnt spices will alter the taste of the tomato chutney).
- Now, add the roughly chopped tomatoes to the frying pan. Stir it nicely so that the spices are mixed well with the raw tomato pieces. When the spices are mixed nicely, put about 1 tsp of regular table salt in it. This will also help the tomatoes become soft apart from adding to the taste. (Pro tip: Adjust the amount of salt according to the quantity of tomatoes and your taste preference).
- Mix the salt nicely, cover the pan, and let it cook for about 5 to 6 minutes on a low to medium flame. The tomatoes will be cooked nicely and will change their color after five minutes.
- At this point, use the spatula to mash the chunks of soft tomatoes to make a relatively fine paste of it. (Pro tip: Mash the tomatoes before putting sugar in them. The salt will soften the tomatoes making it easier for you to mash and mix them).
- Now, add about ½ tsp of Kashmiri red chili powder and ¼ tsp of turmeric powder to the ingredients for the vibrant color. (Pro tip: Adding turmeric powder to the chutney is however optional. However, do not add too much turmeric powder as that will change the color of the tomato chutney entirely).
- Mix everything nicely to get a smooth and thick paste. Then, add 250 gm or 1 cup of sugar to the paste. (Pro tip: You can replace sugar with jaggery or even add an equal amount of jaggery and sugar to make the tomato chutney. The decision is yours).
- At this point, set the flame of your gas stove to high so that the sugar melts and mixes nicely with the tomato paste. Stir the paste continuously until it changes to a lovely red color. (Pro tip: Proper cooking of sugar is crucial as it will also add to the density of the tomato chutney. In addition, it will also add to the color of the chutney).
- At this point, your tomato chutney will be almost done with the right consistency. It is now left to add a few dry fruits. First, add 5 to 6 pieces of dates to it. This will give a nice and unique taste to the chutney. Make sure that the dates are deseeded and sliced. Also, add 2 tbsp of grated coconut to the chutney. You may add coconut cut in small pieces as well if you want.
- Mix everything nicely. Cover it once again and let it cook for another 4 to 5 minutes.
- After about 5 minutes, check the texture of the chutney. If it looks transparent, consider your chutney is done. (Pro tip: Do not cook the chutney too much because it will become extremely thick once it cools down).
- Finally, add 1 tbsp of raisins to the chutney, mix them nicely, and let it cook for about a minute or two. (Pro tip: Always add raisins at the end. If you add them before, they will be overcooked and become soft and swollen which is usually not appreciated).
- The chutney will be thicker by now. Check the texture of your tomato chutney one last time. If you are happy with it, turn off the flame of your gas stove and let it cool down completely.
- When it is cool, transfer it from the frying pan to a bowl and your tasty, homemade tomato chutney is now ready to be consumed with roti, paratha, puri, and a variety of dishes.
