Tangy Tomato Chutney

Would you believe me if I said that if you make this chutney and have a go at it, you will not stop licking your fingers? Yes, it’s true. If you’re like me and you love tangy chutneys, this one nails it. Like never before.

I’m not in the mood to talk too much right now cos it’s brekky time, and I’m hungry! So while I’m off to dig into my breakfast, you can sit here and drool away, or better yet, make some of this yourself and join me in the lick-your-fingers-clean mission. If you pick the latter, see you on the other side ;).

Tangy Tomato Chutney

Preparation Time: 10-15 minutes
Comes together in: 5 minutes
Makes: a nice medium-sized bowl of chutney, roughly about 2 cups (yes, we eat a lot of chutney!)


For the Chutney:

  • Onion – 1 no, diced
  • Tomatoes – 4-5 nos, diced
  • Garlic (optional) – 2-3 pods
  • Red Chillies – 2-3 nos (alter to suit your taste)
  • Tamarind – a large lime-sized ball
  • Jeera/Cumin seeds – 2 tbsps
  • Coriander – a fistful, cleaned and roughly chopped
  • Turmeric – 1 tsp
  • Salt – to taste
  • Oil – 2 tbsps
  • Freshly grated coconut – 1/4 cup

For the Tempering:

  • Mustard seeds – 1 tbsp
  • Curry leaves – finely chopped
  • Asafoetida – a generous pinch
  • Oil – 1 tbsp


  • Heat 2 tbsps oil in a wok and add the cumin seeds. Allow to splutter.
  • Add the diced onion and turmeric. Saute till it turns translucent.
  • Add the diced tomatoes and the rest of the ingredients except the coconut (mentioned under ‘chutney’).
  • Cook till the tomatoes turn mushy and start leaving out their juices.
  • Remove from flame and set aside to cool, about 10 minutes.
  • Grind the ingredients from the wok to a smooth paste.
  • Lastly, add the grated coconut and give it a whirr until just combined. I like the coconut to be a little coarsely ground and hence just a whirr. If you like your chutney satin-smooth, go ahead and make it that way.
  • Prepare the tempering with the ingredients mentioned and pour over chutney. Give it a good mix to incorporate.

The chutney keeps well for 2-3 days in the refrigerator. If the coconut is omitted, it should keep well even longer. Goes well with idli or malnad kadabu, dosa, akki rotti, ubbu rotti and whatever else you think would.  The list is exhaustive. Whatever you pair this with, you should still take a dollop of the chutney on your finger and give your taste-buds a share of chutney coma. You will not regret it. I promise.

So until the next one then, adios!

5 responses to “Tangy Tomato Chutney

  1. Hey Madhuri!

    Made this chutney a couple of times and turns out really really yumm!! It is gonna b a regular at my home!

  2. Loved the 1st pic..very dark & vibrant at the same time…and of course the chutney sounds great as well!

  3. Finger licking good indeed. Now I miss mom – she makes just awesome tangy tomato chutnies..! Yours is so pretty to look at. I can keep staring..

  4. Sounds Delicious! Gonna make it soon!

  5. the chutney is sooooo yummy and mouth watering…..it suits well with idlys,,,,

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