Tamatar Ki Chutney

Tomato Chutney is the Indian condiment that you can prepare and store in air-tight food storage containers in the refrigerator for days together. It has a very long life if used with care and can be enjoyed as a dip or spread along with many snacks or even with meals.

Tomato chutney is spicy, tangy, and this is the reason it is complimentary to almost all other dishes as a side-dish. My Mom is an expert and she always made the perfect Tomato chutney. I have never tasted a Tomato chutney as tasty as hers. My cousin sister who used to come to live with us during holidays when I was a kid, used to lick her fingers endlessly after having that chutney and would appreciate my Mom for the culinary treasures she possessed. I’m proud I got to learn from her the procedures of some of her known dishes.

Fresh Ripe Tomatoes and Tamatar Ki Chutney – Tomato Chutney

Its spicy, its tangy, its tasty, a perfect Indian Chutney. You can have this as a side dish or with any of your favourite Manchuria’s or snacks you love. Go ahead and try it out.

Tamatar Ki Chutney – Tomato Chutney
Serves: 6


Tomatoes (fresh) – 4, large, red and ripe, washed and quartered
Green chillies – 2-4, washed and slit (optional)
Red chilli powder – 2 tsp
Salt – 1 1/2 tsp
Canola Oil – 2 tbsp
Cumin seeds/Zeera – 1 tsp
Black Mustard seeds/Rai – 1 tsp
Ginger Garlic paste – 1 tsp
Turmeric powder – 1/4 tsp
Curry leaves (fresh) – 6 leaves
Garam masala powder – 1/4 tsp
Dry roasted Cumin seed powder – 1/2 tsp


  • In a saucepan, add the quartered tomatoes and the red chilli powder, turmeric powder, green chillies, salt and and give it a nice stir. Cover and let it cook on medium low heat for about 5-10 minutes, stirring it occasionally, until the tomatoes are all mushy.
  • Meanwhile, prepare baghaar~pour oil in a pan at medium heat and as soon as its warm, throw in the cumin seeds and mustard seeds. Cover with a splatter screen and as the seeds begin to pop, add the curry leaves and the ginger garlic paste as well and stir for about 15-30 more seconds until the galic pods are slightly reddish in colour. This is the baghaar, or the tempering. Remove from heat and keep aside.
  • When the tomatoes are all cooked and most of the moisture has been evaporated and the consistency has reduced to a thick pulp as shown in the picture, add the garam masala powder, cumin seed powder and mix well. Add baghaar and mix well. Cook for 3-5 more minutes. Let cool, and serve.

Tip: You can store Tomato Chutney in an air tight glass jar in the refrigerator for almost a week, or freeze it in (microwavable) food storage containers for months together. When you want to have it, just microwave it for a few seconds or if you do not have a microwave, leave it outside at room temperature for a few hours, or in the refrigerator overnight and its ready to serve.

Suggested Accompaniments: ChickenDum Biryani, Gosht Ki Biryani, Tarkaari Ki Biryani, Qubuli or Tahari(Minced Meat Rice)


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9 Responses to “Tamatar Ki Chutney”

  1. Wow I Like this recipe. Your version of tomato chutney is a lot different from mine. Will give it a try sometime and let you know. By the way you have nice collection of recipes in here.

  2. asak
    checked all ur hyd recipes …they all r really good…i make tomato ki chutney in a diffrent way…ur pics are really good.,

  3. Hi Mona,

    Thanks for the recipe.
    Just would like you to know that you have mentioned green chillies in the ingredients however they are missing in the method of preparation.

    WaAlaiKumAsSalaam Syed, I have updated the post, apologize for the typo. ~Mona

  4. Salam alaikum Mona,
    Great website. This is a good recipe but I feel the salt content is on the high side. I added only half the salt and it turned out perfect. First time making tomato chutney and I think this recipe is a keeper:-)

    WaAlaiKumAsSalaam Ruku, Jazakallahu Khair for bring it to my notice, I have updated the recpe.

  5. Thanks for the recipe. Have you ever tried to make it with Canned tomato paste? If yes, can you please tell me how much tomato paste should be used for this recipe.

    Komal, I have mostly used fresh tomatoes for preparing this chutney. However sometimes I even use canned tomatoes, but never canned tomato paste.

  6. Mohammed Ashraf Says:

    i am going to try this recipe today. thank you for your efforts.

  7. You really should check your ingredient list against the method list you omitted the garlic cloves ? From the ingredient list

  8. I cooked this Biryani last Sunday. It was a hell lot of work, but it was worth it. Extremely tasty!

  9. I’m such an idiot, wrong recipe. I prepared this Chutney along with the Vegetable Biryani and it was very tasty as well, but I wanted to add a comment to the Biryani …

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