Hyderabad Tomato Chutney

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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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  • 4 - Tomatoes (medium sized)
  • 8 - Green Chillies/Hot pepper (Thai Hot)
  • 5 tsp - Til (Sesame seeds)
  • 1/4 tsp - Cumin seeds (Jeera)
  • 1 tsp - Coriander seeds powder
  • A pinch of asafoetida (Hing)
  • A pinch of Turmeric
  • 1 tsp - Lemon Juice
  • Salt to taste
  • Oil to fry - about 2-3 tbsp

How to Make Hyderabad Tomato Chutney

  • Cut tomatoes into medium sized pieces.
  • Cut the green chillies into large pieces (about 2-3 pieces each).
  • Heat the oil in a saucepan.
  • Put the chillies, coriander seeds, Til, turmeric, Cumin seeds, Asafoetida into the saucepan, and then add tomatoes and fry them for about 2-3 mins .
  • Add about 1/2 cup water and cover the saucepan with the lid and leave it for a 3-4 mins.
  • Stop the heat and let it cool a little bit before grinding them in a mixer.
  • Add some salt and lemon juice and mix it well in the mixer.
  • Add some more water if the mixture is not smooth, then grind again.
  • This will make delicious side dish for any main course meal or snacks including rice, chapati, puri, idli, dosa and even bread.