Tomato chutney | How to make Tomato chutney

By Anjali Valecha  |  2nd Feb 2018  |  
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  • Tomato chutney, How to make Tomato chutney
Tomato chutneyby Anjali Valecha
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About Tomato chutney Recipe

This is a sweet and tangy chutney, brings my lovely childhood memories as it’s my moms recipes. she used to make this often for us.

Tomato chutney is a delicious dish which is liked by the people of every age group. Tomato chutney by Anjali Valecha is a step by step process which is best to understand for the beginners. Tomato chutney is a dish which comes from Indian cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Tomato chutney takes 5 minute for the preparation and 10 minute for cooking. The aroma of this Tomato chutney make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Tomato chutney will be the best option for you. The flavor of Tomato chutney is unforgettable and you will enjoy each and every bite of this. Try this Tomato chutney at your weekends and impress your family and friends.

Tomato chutney

Ingredients to make Tomato chutney

  • 4 medium tomatoes
  • 1/4 cup jaggery
  • 1 tsp oil
  • 1/2 tsp cumin seeds
  • 1/4 tsp mustard seeds
  • pinch asafoetida
  • 1/4 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/2 tsp red chilli powder
  • 1/4 tsp salt
  • 1 tbsp chopped coriander

How to make Tomato chutney

  1. Chop the tomatoes and jaggery and keep aside.
  2. Heat oil in a wok and add mustard seeds and cumin seeds.
  3. After the seeds crackle, add asafoetida and tomatoes.
  4. Add salt and sauté for 1-2 mins, then cover and cook on low flame.
  5. After tomatoes turn little soft in 3-4 mins, add coriander powder, red chilli powder and jaggery and mix well.
  6. Sauté till jaggery melts and then add coriander leaves.
  7. Serve with your favourite paranthas.

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