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Ginger Tomato Chutney

Bethica Das
5 minutes
Prep Time
10 minutes
Cook Time
3 People
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ABOUT Ginger Tomato Chutney RECIPE

Here is my version of a ginger chutney combined with tomato and a little bit of coconut. I first shallow fried the ginger and tomatoes and then ground the same with fresh grated coconut, roasted chana dal powder (Bengal gram lentil), tamarind paste and red chili powder. Few roasted peanuts and sesame seeds too can be added to enhance the flavour. It is then tempered with mustard seeds, split urad dal (Black gram lentil), Chana dal (Bengal gram), asafoetida and curry leaves. Relish with any South Indian breakfast, parathas or rice.

Recipe Tags

  • Veg
  • Easy
  • Tiffin Recipes
  • Accompaniment

Ingredients Serving: 3

  1. 2" ginger, chopped
  2. 2 tomato, chopped
  3. 2 tbsp. oil
  4. salt to taste
  5. 1/4 tsp. turmeric powder
  6. 2-3 tbsp. roasted chana dal powder (Bengal Gram Lentil)
  7. 1 tsp. tamarind paste
  8. 1 tbsp. red chili powder
  9. 1 tsp. mustard seeds
  10. 1 sprig curry leaves
  11. pinch of asafoetida
  12. 1 tsp. split urad dal
  13. 1 tbsp. chana dal


  1. Heat 1 tbsp. oil in a pan and fry the ginger till light brown. Add the tomatoes and continue to fry till it is mashed. Set aside to cool.
  2. Add in the roasted chana dal powder, tamarind, salt, coconut & red chili powder.
  3. Grind into a paste by adding very little water.
  4. Temper the oil with mustard seeds, asafoetida, curry leaves, split urad dal & chana dal. Pour it over the prepared chutney and serve.

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