Easy Tomato Chutney Recipe
This Easy Tomato Chutney is tangy, savory, and ready in 20 minutes. Inspired by South Indian flavors, it’s perfect for dosa, idli, bowls, or sandwiches.
Servings: 4 servings
Calories: 57kcal
Equipment
- 1 medium skillet
Ingredients
- 2 teaspoons olive oil (optional but recommended)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 small green chili peppers minced (serrano or jalapeño)
- 3 cloves garlic minced
- ¾ inch fresh ginger minced
- 1.3 pounds tomatoes chopped (about 5 medium)
- ¾ teaspoon turmeric
- ½ teaspoon red chili powder or Kashmiri red chili (optional)
- ¼ teaspoon black pepper
- 2 teaspoons lemon juice plus more to taste
- Maple syrup or agave to taste
- Salt to taste
Instructions
- Toast the seeds: Heat 2 teaspoons oil in a medium skillet over medium heat. Cook the mustard seeds for about 30 seconds, or until they start to pop. Add the cumin seeds and cook for about another 30 seconds. (Add more oil as needed.)
- Cook the aromatics: Add the green chili peppers, garlic, and ginger. Cook over medium-high heat for about 1 minute, or until fragrant.
- Add the tomatoes. (Add the asafoetida and curry leaves too, if using.) Cover, and cook over low heat for about 10 minutes, or until the tomatoes are tender.
- Mash the tomatoes with the back of a spoon until the desired consistency. Optional: Use an immersion blender to smooth the chutney, adding hot water as needed to help it blend.
- Add seasonings: Remove from the heat and add the turmeric, red chili powder (if using), and black pepper. Mix well. Add lemon juice, maple syrup, and salt to taste.
Notes
Kashmiri chili powder: Use about 1 teaspoon, depending on your spice preference, for color and mild heat.
Additional seasonings: Add ¼ teaspoon asafoetida and 8 to 10 dried curry leaves with the tomatoes for a flavor boost
For oil-free, toast the mustard and cumin seeds without oil. Add broth or water with the aromatics.
For a smoother consistency: Use an immersion blender for a smoother chutney.
Quick tempering: For a more traditional South Indian finish, add a quick tempering with mustard seeds, cumin, or curry leaves. Heat 1–2 teaspoon oil. Add ½ teaspoon mustard seeds (let them pop), then ½ teaspoon cumin and a few curry leaves. Cook briefly, then pour over the chutney.
Nutrition
Calories: 57kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 15mg | Potassium: 397mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1310IU | Vitamin C: 22mg | Calcium: 28mg | Iron: 1mg
