Easy to cook Tomato Chutney

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 5 or 6 - tomatoes, big
  • 2 tbsp - Bengal gram
  • 4 or 5 - dry chillies (red)
  • tamarind paste for taste
  • 1 tsp - cumin seeds
  • black pepper for taste
  • dhal powder (with garlic)
  • oil for seasoning
  • mustard seeds
  • dhania powder
  • turmeric powder
  • chilli powder
  • curry leaves
  • asafoetida
  • salt

How to Make Easy to cook Tomato Chutney

  • Heat oil and splutter mustard seeds. Add dry chillies, Bengal gram, curry leaves, cumin seeds, asafoetida and fry until the Bengal gram becomes light red.
  • Add the tomato mixture (tomatoes ground with little water and tamarind).
  • Add chilli powder, black pepper, turmeric powder, dhania powder, and salt.
  • Also add two to three tsps of dal powder.
  • Let the chutney boil until the oil floats to the top.
  • Now the chutney is ready to be eaten.
  • For dal powder:
  • Fry Bengal gram, urad dal, tuvar dhal, dry chillies, garlic, asafoetida in dry kadai without oil.
  • Grind them with salt and keep it in a tight bottle.
  • This mixture could be added with all chutneys to enhance the taste and also acts as a thickening agent.