• Prep time

    5 minutes
  • Cook time

    20 minutes
  • Total time

    25 minutes

Tomato chutney is my favorite go to comfort food and I usually make it with lentil rice. Its can be made spicy ( which is the version I love) or you could add a little tomato paste to reduce the tartness. Whenever we have guests over for Indian dinner, Chris would request me to cook tomato chutney regardless of what other dishes I cook 🙂

Serves: 2-4


6-8 large tomatoes – chopped
1-2 green chilies – split in the middle
1/2 tsp ginger paste
1/2 tsp garlic paste
1/2 tsp red chili powder
1 tsp turmeric powder
a few mint leaves
salt to taste

for tempering:

3-4 dry red chilies
1 tbsp cumin seeds
1 tsp mustard seeds
1/2 tsp nigella seeds
2-3 cloves of garlic smashed
2-3 sprigs of curry leaves


Directions :

1. Heat oil in a large frying pan over medium heat, add cloves and saute till its browned, quickly add red chilies followed by cumin, mustard and nigela seeds and curry leaves. This has to be done in quick succession so that the ingredients don’t burn.
2. Add ginger and garlic paste, saute for 30 seconds.
3. Add chopped tomatoes followed by red chili powder, turmeric and salt.
4. Cook till tomatoes are reduced and the oil separates.
5. Garnish with mint leaves.

Serve with lentil rice or serve as a side dish.