Homemade Tomato Chutney

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • 1 kg - red tomatoes
  • 1.5 tsp - oil
  • ½ tsp - panch phoron (a mixture of methi seeds, mustard seeds, saunf, jeera and kalaonji)
  • 100 g - sugar
  • a handful raisins
  • a small piece jaggery
  • salt to taste

How to Make Homemade Tomato Chutney

  • Cut the tomatoes lengthwise.
  • In a pan, add oil and panchphoron.
  • After it begins to crackle, add tomatoes, sugar, salt and cover the pan to the let it boil.
  • After the first boil lower the flame.
  • Boil till the tomatoes change colour to slightly reddish and takes a chutney consistency.
  • Soak raisins in water for the some time.
  • Add this to the pan and jaggery.
  • Allow the jaggery to melt.
  • After boiling for 2-3 mins switch of the gas.