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Tomato Chutney

Tomato Chutney

A slurp-worthy traditional condiment/side perfect for dosas/idlis/just about anything. Try it on a sandwich or as a dip. 

Course Side Dish
Cuisine Indian
Keyword chutney, easy, healthy
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 95 kcal


  • 400 grams Tomatoes Roughly Chopped. approx 2 Cups. I love meaty tomatoes like beefsteak and vine ripe tomato varieties
  • 40 grams Onion Roughly Chopped. Use yellow onions as they are sweeter
  • 40 grams Garlic approx 2 cloves garlic minced
  • 8 grams dry Red Chili approx 2 dry red chili. I like using Mundu Chilis from Tamilnadu. You can get them at the grocery store.
  • 1 teaspoon Peanuts roasted and unsalted
  • 2 teaspoon Sesame Seed oil
  • 1/2 teaspoon Salt Add more after tasting

For Tempering/Tadka

  • 2 teaspoon Sesame Seed Oil
  • 1/2 teaspoon Mustard Seeds
  • 2 teaspoon Urad Dal
  • 10 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 blender and grind to a smooth paste. Add a teaspoon of water at a time to adjust the thickness of the chutney. 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.