Sizzling Tomato Chutney

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Grind Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 4 big - tomatoes
  • 10 pods - garlic
  • 1 small piece - ginger
  • Lemon sized - tamarind, soaked in 1/4 a cup of water for about 30 minutes
  • 3 tsp - salt
  • 4 tsp - dry mirchi powder
  • 1 tsp - methi seeds
  • 1 tsp - mustard seeds
  • Few -curry leaves
  • 1/2 tsp - urad dal
  • 1/2 tsp - jeera
  • 1/2 cup - oil
  • 1/2 tsp - mustard

How to Make Sizzling Tomato Chutney

  • In a big pan, add 2 tsps of oil and add the tomatoes.
  • Cover the pan and cook without adding water, stirring them in between.
  • After a while, add tamarind pulp and salt.
  • After the tomato pulp gets a little thickened (without any water in it), cool it for some time.
  • Put it in a blender and make it into a fine paste.
  • Make a paste with ginger and garlic.
  • Add this to the tomato pulp.
  • In a dry pan, fry the methi and mustard seeds. Make powder of it.
  • Add this and the dry mirch powder, to the tomato pulp.
  • In a small pan, heat the oil, add some garlic pods, mustard seeds, jeera, urad dal and curry leaves.
  • Once the garlic and urad dal turns golden brown and the mustard seeds splutter, add this to the tomato pulp.
  • This tastes good with rice, or any of the south Indian tiffin dishes.