Tomato Chutney (Stew)

Recipe by
Total Time:
60-90 minutes
Serves: 2
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 Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Vegetable Sambal

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  • 28 oz- tomato
  • 1/2 cup- vegetable oil ( 8 tbsp)
  • 2 tbsp- mustard seeds
  • 1 tbsp-urad dhal
  • 10 cloves -garlic ( crushed)
  • 1tsp-turmeric
  • 2 sprigs-curry leaves ( 20 leaves or so )
  • 1 small lemon size- tamarind
  • 4 tbsp- red chilli powder
  • 1/2 tsp- asafoetida
  • salt

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.