Tomato Chutney (Pickle)
Tomato Chutney is tangy and spicy. I was inspired to make this particular tomato chutney from the south Indian cuisine. Chutneys and pickles are a common component of Indian meals. This unique blend of spices gives an amazing unforgettable flavor to chutney. It goes well with breads and rice or can be used as a spread for sandwiches. Tomato chutney is very easy to make and can be refrigerated for up to a month.
- 4 cups tomatoes cubed in small pieces
- 3 tbsp tamarind paste
- 1/4 cup oil
- 1 tsp mustard seeds rai
- 1 tsp asafetide hing
- 1/4 tsp turmeric haldi
- 2 tbsp sesame seeds til
- 2 tbsp coriander seed
- 1 tsp fenugreek seeds
- 10 whole dry red chilies
- 1/4 cup sliced ginger optional
- 1 tsp salt
- 2 tsp sugar
- In a small frying pan dry roast red chilies, over low medium heat, stirring continuously to cook evenly till they are darker in color, this should take about 2 minutes. Remove from the frying pan.
- In the same pan, dry roast sesame seeds, coriander seeds, and fenugreek seeds over low medium heat individually stirring continuously to cook evenly for about less than a minutes. Don’t over roast.
- In a same pan add 2 teaspoons of oil when oil is moderately hot add ginger and stir-fry on low medium heat for about 3 minutes until ginger start catching the light brown color from the sides. Set aside.
- After spices cool of grind them into the powder. Set aside.
- In a blender crush the tomatoes do not make a paste. Set aside.
- In a pan heat remaining oil over medium high heat, oil should be moderately hot add mustard seeds, after they crack add asafetida. Now add tomatoes, and tamarind paste. Stir and cook for about 10 minutes semi covered (after tomato comes to boil start splattering) or until oil start separating.
- Add the roasted spice powder, ginger, turmeric, salt and sugar, reduce the heat to low medium and cook for about another 8 minutes or until chutney is thick and oil is separated.
Tried this recipe?Let us know how it was!
Originally posted 2015-04-08 22:32:07.
25 thoughts on “Tomato Chutney (Pickle)”
do you use fresh chillies or dried ones?
thank you very much!
Lena, I am using dried chilies.
Ise kitne din tak preserve kr k rakh skte h
Lalita, you can refrigerate this for about two weeks.
Tomato chutney so good, just made this second time me my husband n my son like it very much, mam your all recipes are awesome,thanks of sharing
Bina,Thanks like the compliment
Can we not use corainder and try?
Anu, best part of cooking, you can make changes to your liking, so yes
Mam you are great. I inspired by you.
Nandita, Thank you
Hello Manjula. This looks lip smacking but I was wondering if you de-seeded the tomatoes first or just used all of the fruit? I can’t wait to try this as I love tomato chutney especially in a sandwich with butter. 🙂
Susan, I used all the fruit
Hi Manjula Ji.
I love your Tomato soup Recipe . Tried it and love it.
I really appreciate all your recipies because most of them are without onion / garlic and I don’t have to look for substitutes
Thank you very much
Vandana, Thank you but my all the recipes are without onion / garlic
tomato chutney reciepe is lovely ,thanx a lot for sharing.
nice and lovely recipe super thank u…………….
ur tomato chutney and all other recipes r so nice and lovely thank u………….
Really yum..and easy to cook..readily available ingredients
Just made this! Thank you Manjula for another perfect recipie!
Hello manjula aunty, which spice grinder u used in this tomato chutney recipe please let me know i want to buy… Thank you
Shwetha, I use Cuisinart and I really like this.
Always u prepared nice dishes,n u will show very simple n easy process,i like all ur revipees,thanku so much aunty,i
became fan of u……..
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