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North Indian style tomato chutney served in a ceramic bowl with a spoon on the side

Tomato Chutney - 2 ways

Two amazing recipes to make tomato chutney at home - north indian tomato chutney which is sweet, spicy and jammy and south indian tomato chutney which is smooth, creamy and spicy.
Course Dips, Dressings & Sauces
Cuisine Indian, North Indian, South Indian
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 151kcal
Author Richa


North Indian Tomato Chutney

  • 2 tablespoon Oil
  • 1 teaspoon Mustard Seeds
  • 2 Sprigs Curry Leaves
  • ¼ cup Onions
  • 1 teaspoon chopped Garlic
  • 2 cups chopped Tomato
  • ½ teaspoon Chilli Powder
  • 1 teaspoon Coriander Powder
  • ½ teaspoon Turmeric
  • 1 green chilli finely chopped
  • ¾ teaspoon Salt
  • 1.5 tablespoon Jaggery
  • 2 tablespoon chopped Coriander

South Indian Tomato Chutney

  • 2 ½ teaspoon Oil divided
  • 1 small Onion sliced
  • 4 Garlic Cloves
  • ¼ inch Ginger
  • 1 ½ teaspoon Chana Dal divided
  • 2-3 dried Red Chillies
  • 3 medium Tomatoes roughly chopped
  • ½ teaspoon Salt
  • ½ teaspoon Mustard Seeds
  • 1 sprig Curry Leaves


North Indian Tomato Chutney

  • Heat oil in a pan and add mustard seeds. Once they start spluttering, add curry leaves and saute. Add onions and garlic and cook for a few minutes till the onions soften and become translucent
  • Add tomatoes, chilli powder, coriander powder, turmeric, green chillies and salt. Mix well, and cook covered for 10 minutes till the tomatoes soften and become jammy.
  • Add jaggery and ¼ cup water and simmer for another few minutes.
  • Serve hot topped with chopped coriander.

South Indian Tomato Chutney

  • Heat two teaspoons oil in a pan and add onions, garlic, ginger, dried red chillies and one teaspoon chana dal. Stir fry and cook this till the onions soften and turn translucent.
  • Add tomatoes, salt and ¼ cup water. Cover and cook this for 7-8 minutes till the tomatoes start breaking down. Turn off the flame and let the mixture cool completely.
  • Once cool, blend to a smooth paste.
  • To make the tempering, heat the remaining oil in a pan and add mustard seeds. Once the seeds start spluttering, add chana dal and curry leaves. Cook for 30 seconds and turn off the flame. Pour this over the chutney.



  1. Pick the right tomatoes: The acidity comes from picking the right tomatoes - ones that are small and round, often referred to as Naati tomatoes in Kannada meaning country or local tomatoes.
  2. North Indian chutney: This simple tamatar ki chutney is served with khichdi or along with dal chawal.
  3. South Indian chutney: this chutney is the perfect accompaniment for idlis and dosa


Calories: 151kcal | Carbohydrates: 14g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 900mg | Potassium: 290mg | Fiber: 3g | Sugar: 8g | Vitamin A: 372IU | Vitamin C: 28mg | Calcium: 63mg | Iron: 2mg