Tomato Chutney (Stew)

Recipe by
Total Time:
60-90 minutes
Rated 5 based on 100 votes
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Healthy Punjabi Keri ka Achaar, Best Plain Punjabi Keri ka Achaar, Easy Punjabi Mix Pickle

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How to Make Tomato Chutney (Stew)

  • Cut the tomatoes into small pieces.
  • Add salt, red chilli powder and allow it to marinate for an hour. You can also use canned tomatoes. In this case, no need to marinate.
  • Cut the garlic cloves into very small pieces or use garlic paste if you have it.
  • Heat the pan and pour the oil. When the oil is hot (deep-frying hot) add asafoetida, mustard, urad dal and curry leaves.
  • Once the urad dal is golden brown, add the tomato/red chilli /salt mixture.
  • Add turmeric.
  • Allow it to simmer in medium heat for 10 mins.
  • Then add tamarind wate, if your tomatoes are sour then add just a little. Skip this step if you are using canned crushed tomatoes.
  • Allow it to cook in medium heat for 30-40 mins or till the liquid reduces and the chutney is not too liquidly.
  • Stir frequently, else tomatoes will stick to the pan.