Tomato Chutney – is indispensable to South Indian cuisine. It is a deliciously tangy, sweet and spicy chutney of tomatoes cooked with spices. Therefore, this gluten-free, vegan bright red tomato chutney recipe pairs best with rice, chapati, parathas, Pulao, dal-rice, and even Khichdi. It is a chutney recipe that is instant and easy to follow. You will not be able to resist its spicy goodness and you will end up devouring it with your every meal.
It is not your regular chutney that goes with only certain snacks. Try it with south Indian cuisine, Puri, Gujarati snacks such as Bhakarwadi or give a packet of nachos a try. It will be an absolute treat. It is easy to store just follow the below steps and get ready to surprise your family with this all-rounder tomato chutney recipe!
Let’s get started.
Tomato Chutney Recipe and Text Recipe Below
- 3 Large Tomatoes
- 3 Tbsp Oil
- 1/4 Tsp Cumin seeds
- 1/4 Tsp Garam masala
- 1/2 Tsp Black salt
- 2 Tbsp Garlic paste + 2 & 1/2 Tbsp Kashmiri Red chili powder
- 1/4 Tsp Asafoetida
- 1/4 Tsp Salt
- Heat a heavy bottom cooking vessel and add oil.
- Once the oil is hot add cumin seeds and let it splutter.
- Switch off the flame and then sprinkle asafetida, garlic, and red chili paste.
- Mix and sauté it well for a few seconds.
- Next, add tomato puree, turn the flame on and on a medium.
- Mix well all the ingredients.
- Add salt to taste.
- Stirring continuously cook until the oil begins to separate.
- Once the chutney thickens and the oil starts to appear on the edges, add garam masala and black salt.
- At this stage, if you want to store the chutney you can let it cool down on room temperature and then put it in a container.
- For immediate consumption, add water and on full flame mix continuously.
- Boil for 2 minutes and when a layer of oil starts to appear on top.
- Add some freshly chopped coriander on top and your chutney is ready to be served.
- Let it cool down and is best served on room temperature.
It is the ultimate chutney to go with all dishes from north to south and from east to west. You and your folks with love it absolutely so do try in your kitchen and let me know your feedback.
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.