Tomato Chutney! Just saying the name might make your taste buds tingle with excitement. This South Indian side dish is vibrant, spicy, and bursting with flavor. Best of all, it’s incredibly versatile, you can serve it with pasta, plain rice, flatbread, samosas, or even a humble avocado toast. Yes, your breakfast just got a major upgrade.
Whether you’re an experienced home cook or just starting your culinary journey, tomato chutney is a recipe that’s simple, quick, and extremely satisfying. Let’s dive in!
What Is Tomato Chutney?
Chutney is a traditional South Indian condiment designed to add a burst of flavor to any meal. It can be tangy, spicy, sweet, or savory, and is meant to complement and elevate a variety of dishes. Today, chutneys come in countless variations, from coriander and mint to peanut and mango, each offering its own unique taste.
Among all these, tomato chutney holds a special place in my kitchen. It delivers a gentle spicy kick that pairs beautifully with almost anything. Personally, one of my favorite ways to enjoy it is smeared generously on avocado toast, suddenly, breakfast becomes a lot more exciting!
Ingredients
The beauty of this recipe is that you don’t need a pantry full of exotic ingredients. Here’s what you need:
Oil: Sunflower oil works well to help braise the onions and spices evenly, but canola or olive oil is just fine too.
Fenugreek seeds (Methi seeds): These little seeds add a nutty depth to the chutney. Be careful, they burn easily, so keep the heat medium-low and stir occasionally.
Onion: Finely or roughly chopped, the choice is yours. Onions form the flavor base, so don’t skip them.
Curry leaves: Fresh curry leaves add a distinct, aromatic flavor that’s essential in Indian cooking.
Chillies: I love spicy food, so I add in fresh chillies. You can add more or less depending on your heat preference.
Garlic cloves: Garlic is a must. It’s pungent, aromatic, and downright delicious, it elevates every dish.
Fresh ginger and garlic paste (optional): Freshly crushed ginger and garlic adds a fragrant kick that enhances the depth and aroma of the tomato chutney.
Mixed Kashmiri chilli powder: Adds a bit of heat and vibrant red color to the chutney. You can exclude this depending on your heat preference.
Tomatoes: I prefer dicing them first so they melt faster when cooking. Any type of tomato works, but jam tomatoes are ideal. They’re rich in flavor and have thicker juice, which makes your chutney perfectly textured.
Fine salt: Add a pinch of salt and taste as you go. This chutney doesn’t need much salt, so start with a little to avoid overpowering the natural flavors.
Step-by-Step Method
This tomato chutney recipe is as easy as it gets. Here’s the detailed instructions:
- Prepare your ingredients: Wash and chop your onions, tomatoes, chillies, and garlic. Having everything ready makes the cooking process smooth and stress-free.
- Sauté the fenugreek seeds: Heat oil in a pan over medium-low heat. Add fenugreek seeds and let them sizzle until aromatic. This step releases the nutty flavor that makes your chutney unforgettable. Ensure not to burn them.
- Build the aroma: Add onions, garlic, and chillies to the pan/pot. Stir well and cook until the onions are translucent. Add in fresh ginger and garlic paste and mixed kashmiri chilli powder (optional) and continue cooking for about 3 minutes.
- Add the tomatoes and salt: Toss in the diced tomatoes and salt. Stir everything together and let it cook on medium-low heat. The tomatoes will soften, break down, and meld with the spices, creating a thick, flavorful chutney.
- Finish and garnish: Once the tomatoes have melted and all the ingredients are well combined, remove it from the heat. Garnish with fresh parsley or coriander. Serve alongside rice, flatbread, samosas, or even avocado toast for a delightful burst of flavor.
Tips for the Perfect Tomato Chutney
Balance your spice: Start with fewer chillies and add more gradually. You can always spice it up, but you can’t undo the heat once it’s in.
Use ripe tomatoes: The flavor of your chutney depends heavily on the tomatoes. Ripe, juicy jam tomatoes give a naturally sweet and tangy taste.
Make it ahead: This chutney keeps well in the fridge for up to 5 days. It even tastes better after a day, as the flavors meld together beautifully.
Why You’ll Love This Recipe
Tomato chutney is more than just a side dish. It’s a versatile flavor enhancer that makes everyday meals exciting. Here’s why you’ll love it:
Crowd-pleaser: Serve it at your next dinner or brunch, it pairs beautifully with so many dishes.
Quick and easy: From chopping to serving, it takes about 25 minutes.
Budget-friendly: Includes 10 ingredients, most of which you probably already have.
Serving Suggestions
Don’t limit yourself to the usual rice and flatbread. Here are some creative ways to enjoy your tomato chutney:
- Breakfast: Spread it on avocado toast, bagels, or scrambled eggs.
- Lunch: Add a dollop to sandwiches, wraps, or grilled veggies.
- Dinner: Serve as a side with grilled meats, or roasted vegetables.
- Snack time: Use it as a dip for samosas, pakoras, or even crackers.
Tomato chutney is a small dish that packs a big punch. It’s simple to make, versatile, and adds instant flavor to almost any meal. Give this recipe a try, and don’t forget to leave a comment to share your thoughts, variations, or how you enjoyed it!
Easy Tomato Chutney
Ingredients
- 3 tbsp vegetable oil
- 1 onion
- 3 fresh green chillies
- 1 spig curry leaves
- 1 tsp methi (fenugreek) seeds
- 3 cloves of garlic (minced)
- 1/2 tsp mixed kashmiri chili powder (optional)
- 1/2 tsp fresh ginger and garlic paste (optional)
- 6 large jam tomatoes
- 1/3 tsp salt
Instructions
- Wash and chop the onions, chillies, tomatoes and garlic. Set everything aside.
- Heat oil in a pan on medium-low heat.
- Sauté fenugreek seeds until fragrant (about 1-2 minutes). Ensure not to burn the seeds.
- Add onions, curry leaves, chillies and minced garlic. Stir well and cook until onions are translucent.
- Add fresh garlic and ginger paste and chilli powder and stir well. Cook for about 3 minutes.
- Add diced tomatoes and salt. Stir until all ingredients are well combined. Close the pot lid. Cook on medium-low heat until tomatoes melt.
- Garnish with parsley and serve with rice, flatbread, samosas or anything of your choice. Enjoy!
Notes
- Fenugreek Seeds: Fenugreek seeds can easily burn if the pan is too hot or if sautéed in hot oil for too long. Therefore, keep heat medium-low and keep an eye on them until you add in the next ingredient.
- Chillies and chilli powder: Adjust based on your preferred spice level.
- Tomatoes: Use ripe, juicy tomatoes (jam tomatoes are ideal) for best flavor.
- Consistency: Simmer longer for thicker chutney or add a splash of
- Taste Check: Always taste before adding extra salt or spices to ensure balanced flavor.
We’d Love to Hear From You!
If you tried this Easy Tomato Chutney, let us know how it turned out. Share your experience in the comments below – your feedback means a lot and it could inspire other readers.