Hot n Spicy Tomato Chutney

Recipe by
Total Time:
15-30 minutes
Serves: 4
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 - big tomatoes
  • 10 - pods of garlic
  • 1 - small piece of ginger
  • Tamarind (size of a lemon) - soaked in 1/4 cup of water for about 30 minutes
  • 3 tsp - salt
  • 4 tsp - dry mirchi powder
  • 1 tsp - methi seeds
  • 1 tsp - mustard seeds
  • curry leaves
  • 1/2 tsp - urad dal
  • 1/2 tsp - jeera
  • 1/2 cup - oil

How to Make Hot n Spicy Tomato Chutney

  • In a big pan, add 2 tsp of oil and add the tomatoes.
  • Let them get cooked. Do not add water but keep stirring them and keep a lid on the pan.
  • After a while, add tamarind pulp and salt.
  • After the tomato pulp gets a little thickened, cool it for some time, put in in a blender and make it into a fine paste.
  • Make paste with ginger and garlic and add this to the tomato pulp.
  • In a dry pan, fry the methi and the mustard seeds. Grind them.
  • 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, curry leaves. Once the garlic and urad dal turns golden brown and the mustard seeds splitter, add this to the tomato pulp.
  • This tastes good with rice or any of the south Indian tiffin dishes.