spicy tomato chutney

Spicy Tomato Chutney

Tomato is one fruit that is present in almost all dishes around the world. I love tomatoes, raw cooked, and pureed in all shapes and forms. This spicy tomato chutney is made with tomatoes, dried chili, and garlic. It tastes amazing with raw veggies, and semolina cakes (idlis), you can even add it to your wrap or rice bowl for that spicy kick. It can be stored for up to 1 week in the refrigerator to be consumed over the week. If you prefer a little less spicy you can adjust the taste by adding more sugar(if needed).

Enjoy this recipe with Semolina cakes for a delicious breakfast or an evening snack!
Looking for more breakfast recipes? Check this out ⇒ Breakfast Recipes

Prep Time: 3-5 mins
Cooking Time: 10-15 mins
Yield: Serves 4


3 large tomatoes
1-2 dried red chili
2 cloves of garlic
½ tsp turmeric powder
½ tsp sugar
Salt to taste
½ tsp brown mustard seeds
3-4 curry leaves(optional)
¼ tsp asafoetida(aka Hing)
3 Tbsp clarified butter or oil


PROCESS: In a small pan, heat the oil at medium-high heat. Add the dried red chili and garlic; let it sizzle for 1-2 mins

Roughly chop the tomatoes and add them to the pan along with the turmeric powder. Let it cook for 8-12 mins until it wilts and tomatoes become mushy. Add salt, and sugar and cook for an additional minute. Take it off the gas and let it cool!

Once cool, blend it in the blender for a smooth chutney. Pour in a clean bowl.

In the same pan, add the rest of the oil. Once heated, add mustard seeds, curry leaves, and asafoetida till they crackle. Pour this oil mixture on the chutney and serve.

SERVING: Enjoy this recipe with Semolina cakes. Stays good for a week refrigerated in an airtight container.

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