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North Indian style tomato chutney served in a ceramic bowl with a spoon on the side
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5 from 5 votes

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dips, Dressings & Sauces
Cuisine: Indian, North Indian, South Indian
Diet: Vegan, Vegetarian
Servings: 4 people
Author: Richa

Ingredients

North Indian Tomato Chutney

  • 2 tbsp Oil
  • 1 tsp Mustard Seeds
  • 2 Sprigs Curry Leaves
  • 1/4 cup Onions
  • 1 tsp chopped Garlic
  • 2 cups chopped Tomato
  • 1/2 tsp Chilli Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Turmeric
  • 1 green chilli finely chopped
  • 3/4 tsp Salt
  • 1.5 tbsp Jaggery
  • 2 tbsp chopped Coriander

South Indian Tomato Chutney

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

Instructions

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 1/4 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 1/4 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.

Video

Notes

  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

Nutrition

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