5.0 from 1 vote

Everyone likes chutney very much, and if we talk about tomatoes, the likings and popularity hardly knows any bound. It is a favourite chutney of almost everyone.

If you eat tomato chutney with paratha or any other dish, the taste of that food simply becomes double.

Initially, tomato chutney was made by grinding on the mortar and pestle, that is why it was very much considered to be a dish of the villages. But it is not such that this tomato chutney cannot be made in cities. We can easily make this chutney even in cities. However, not everyone has Silbatta (mortar and pestle) in cities. But that’s not a problem at all, we will make it by grinding it in a mixer.

So let me tell you guys how to make tomato chutney in a very easy way today. According to what I will tell you, your tomato chutney will be ready in 15 minutes.

So first of all I will tell you guys what ingredients will be needed. After that the method of cooking will be talked about.

Tomato Chutney Recipe

Recipe by Jyoti Jha
5.0 from 1 vote
Course: ChutneyCuisine: IndianDifficulty: Medium


Prep time


Cooking time


Total time



Slightly Sour, Slightly Sweet, Spicy Tomato Chutney

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  • Tomato – 300 grams

  • Garlic – 10 to 12 buds

  • Ginger – 1 inch piece

  • Green Coriander

  • Dry fruits – Cashew – 10 to 12

  • Salt – 1 tsp or as per your taste

  • Mustard oil – a small bowl

  • Sugar – one teaspoon

  • Turmeric powder one teaspoon

  • Kashmiri red chili powder – 1 tbsp

  • Coriander Powder – 2 tsp

  • Garam masala powder – 1/2 tsp

  • Hot red chili powder – 1/2 tsp

  • Cumin – one teaspoon

  • Mustard Seed – one tsp

  • Asafoetida – half tsp


  • We will turn on the gas, keep a pan on it, as soon as the pan is hot, we will put mustard oil in it.
  • As soon as the oil is hot, we will put tomato pieces, garlic and ginger with it, along with half a teaspoon of salt, so that our tomatoes will cook very quickly, it will not take much time.
  • Now we will cook all the things on medium flame for 5 minutes.
  • By the time the tomatoes are getting ready, we will prepare our masala as well.
  • Put all the spices in a ball, add two-three spoons of water to it, mix it with a spoon and prepare a good batter.
  • By that time our tomatoes are ready, so now we take out the tomatoes in a plate, cool them and put them in the mixer and grind them, grind them and prepare a fine paste.
  • Now again put a pan, put mustard oil in it and heat it and we will put chhonka (tempering) in it.
  • We will put cumin seeds first, then mustard seeds, and both of them will become golden, I will put the mixture of spices in it along with two-three spoons of water so that our spices do not burn.
  • Now we will cook the spices well for two-three minutes, then put whole red chili in it and stir it a couple of times.
  • Now add tomato paste, mix it with spices and leave it on medium flame for 5 to 7 minutes to cook.
  • After that I will put a spoonful of sugar in it, and mix it all well and as soon as the oil starts separating from the spices, we will understand that our tomato chutney is ready.
  • So now we will take it out in a plate and serve it garnished with cashew nuts and green coriander.


  • You can store this tomato chutney for 2 to 3 days and eat it comfortably.

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