Tomato Chutney

Tomato Chutney


Tomato Chutney, a staple in India, eaten with everything from dosas and idlis to parathas and even applied on toast. The luscious tomatoes dance with the sweet onions with a hint of heat and entirely slurp worthy. This Tomato Chutney recipe is so ridiculously simple and can be made in 10 minutes flat.

This is my husband’s favorite chutney. He is a person who cooks by chopping onion first and then decides what he wants to make. I can feel a lot of heads nodding in agreement with his choices.

My favorite is in its traditional form as dunking vessel for dosa’s. Of course, that does not stop me from experimenting. Other than being a condiment and a side, think of it like a sauce – add cream to it and make it lick worthy, grind cilantro/fresh coriander leaves or mint leaves and elevate it to gravy status. Its absolutely phenomenal.

I have substituted sesame seed oil with olive oil and added basil, oregano to make it Italian or  blended parsley with it and made it Mediterranean. This recipe for Tomato Chutney is so versatile. If you have the patience, grind it in a mortar with a pestle or like my grandmother used to in a Ammikal (read this lovely article about this ancient method) the taste is out of this world. Now who is ready for a Dosa party?!!!

Chutney Platter
Chutney Platter

Tomato Chutney

  • Servings: 4-6
  • Difficulty: easy
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A slurp worthy condiment/side perfect for dosas/idlis/just about anything


For Chutney

  • 2 vine ripe Tomatoes cut in 8th
  • 1/4 Cup chopped Red Onion (1” pieces)
  • 2 cloves Garlic (Optional)
  • 2 dry red Chili
  • 1 teaspoon roasted Peasnuts
  • 2 teaspoons Sesame seed oil.
  • 1/2 teaspoon Salt (add more if needed after tasting)

For Tempering:

  • 2 teaspoon Seasame seed oil
  • 1 teaspoon  Mustard seeds
  • 2 teaspoon Urad Dal
  • 10 fresh Curry leaves


  1. In a medium pan, heat 2 teaspoons of oil, add the red onions and garlic. Sauté till golden brown
  2. Add the tomatoes and cook them till the tomatoes are soft and mushy.
  3. Transfer to a  grind to a smooth paste in a blender. You can adjust the thickness of the chutney by the amount of water you add. Transfer to a bowl.
  4. Heat 2 teaspoons of Sesame oil in a small pan, add mustard seeds (they will sputter, so be careful). Add urad dal and fry till golden brown. Switch off the flame and add the curry leaves (they will burst, so be careful).
  5. Add the tempering on top of the Tomato chutney. Serve. 

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