Spicy tomato chutney

Tomato is a ubiquitous ingredient in Indian cuisine and is used extensively in North Indian cooking, particularly in the preparation of curries. Tomato is used in many types of curries, in sauces, chutneys and pickles. The simplest way to prepare a tomato is by using it as a base ingredient for a sauce. Other uses of tomato include tomato soup, tomato ketchup, tomato juice, tomato juice cocktail, tomato sauce, tomato paste, tomato paste for chutney, tomato relish, tomato sauce for chutney, tomato ketchup for chutney, tomato soup for chutney, tomato ketchup for soup, tomato sauce for soup, tomato soup for diwali, tomato ketchup for dahi bara, tomato

If you’ve ever seen the movie “The Godfather”, you’ll remember the scene where the Don decides to have a chutney for his fish. The Don is explaining where the chutney came from and in a voiceover, he says “It’s a preparation that is a blend of different herbs and spices that are commonly used. It was developed in India for a dish called curry, but it is often served as a condiment, as a dip, or as a side dish. The word chutney is derived from the Hindi word chutney, which is a compound word meaning “spicy.”

A chutney is a thick sauce consisting of chopped tomatoes, onion, and other ingredients simmered in a sweet and sour sauce and thickened with a starch such as cornflour. It is often used as a condiment but can also be used as a topping for fish and other dishes. In some cultures it is also used as a dressing for salads.

This chutney is spicy and sour, and it has a unique flavor. It may also be served with rice. When we eat aloo ka paratha, guntapanalu, idli, or dosa, my mother always makes this chutney. This chutney differs from others in that it is not roasted, but rather cooked like any other sauce or curry.

Fresh tomatoes, canned plum tomatoes, or canned chopped tomatoes may all be used to make this chutney. Because this chutney contains a lot of garlic, it’s also known as garlicy tomato chutney.


    • 1 tbsp chili powder
    • a pinch of salt (to taste)

For paste

    • Tomatoes (three)
    • 5 garlic cloves
    • 3/4 to 1 cup water


  • 3 tbsp. oil
  • 1 teaspoon mustard seeds
  • 12 to 15 curry leaves
  • 3 broken dry chilies


  • In a mixer or blender, combine all of the ingredients, including the tomato and garlic, to a smooth paste and set aside.
  • Now, in a vessel or kadai, add all of the thadka components one by one to the oil, and when it sputters and the curry leaves are cooked, add the paste that has been mixed and set aside.
  • Be cautious while adding the chutney since it begins to split outside as soon as it is added. So, add 3/4 cup water, chilli powder, and combine well before cooking over medium heat for 10 minutes with the lid closed.
  • Between stirrings, gently mix the chutney to avoid it splitting.
  • After 10 minutes, the chutney will have developed a crimson color and the amount will have decreased. Now you may simmer it for 10 to 15 minutes, or until the oil develops on top of the chutney and the consistency has thickened.
  • You may make the chutney thick or thin, depending on your preference. Turn it off and let it alone for a while. The chutney has acquired a deep crimson color and has left oil, as you can see.
  • Serve with rice, aloo ka paratha, idli, or dosa as a side dish.


  • You may crush coriander leaves and curry leaves in the blender or cut them and add them last.
  • The chutney’s spiciness may be adjusted.
  • You can see how I prepared the same tomato chutney using canned tomatoes.
  • If it becomes too dry, put some water in the center and simmer it.


Back in the late 1700s, chutney was the preserve of the poor. It was a cheap, easy way to make spicy, sweet, and rich food, but most of the time it was made with stale bread and lean meat. And as the world got richer, over time chutney started to be used more and more as a condiment instead of a main course.. Read more about onion tomato chutney punjabi style and let us know what you think.

Frequently Asked Questions

How long does homemade tomato chutney last?

Homemade tomato chutney will last up to a week in the refrigerator.

What are the spices in chutney?

Chutney is a type of sauce or condiment made from a mixture of ground spices, vinegar, sugar and fruit.

Is tomato chutney the same as tomato relish?

Tomato chutney is a type of relish that is made with tomatoes, vinegar, and sugar. It is typically served as a condiment on sandwiches or as an accompaniment to meat dishes. Tomato relish is a type of sauce that is made primarily from vegetables such as onions, carrots, celery, and bell peppers.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.