- Dish type
- Tomato chutney
Spicy and sweet - ginger, garlic, chilli powder and Madras curry paste are just a few of the ingredients in this tomato chutney. Best made with tomatoes fresh from the garden.
110 people made this
- 1.8kg (4 lb) ripe tomatoes
- 1 (2cm) piece fresh root ginger
- 3 cloves garlic
- 350g (12 oz) caster sugar
- 250ml (8 fl oz) red wine vinegar
- 2 onions, diced
- 4 tablespoons sultanas
- 1 dessertspoon mixed spice
- 1 teaspoon chilli powder
- 1 pinch paprika
- 1 tablespoon Madras curry paste
MethodPrep:20min ›Cook:40min ›Ready in:1hr
- Fill a saucepan with water and bring to the boil. Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. Remove from water, cool and peel.
- Purée tomatoes with ginger and garlic in a food processor or blender.
- Place tomato mixture, sugar, vinegar, onions and sulatnas in a large saucepan. Season with mixed spice, chilli powder, paprika and curry paste. Simmer over medium heat until thick. Refrigerate until ready to use.
Reviews & ratingsAverage global rating:(20)
Reviews in English (20)
Very nice. Didn't use the curry paste out of choice, but it works fine without. The ginger and sultanas came through really nicely. I didn't skin my toms (home grown cherry toms - loads of them) but it is worth taking the time. Also, didn't puree mine, chopped everything roughly as I like it chunky. Great recipe. Fantastic with a good cheddar.-17 Oct 2011
I made this exactly to the recipe apart from using 1 rounded tablespoon of curry powder as paste was not available. It is beautiful, one of the best I've made! It would be helpful to give an aproximate amount to expect (I made about 1800 grams or 4 x450 gram jam jars). Also how long will it keep as I would love to make more of this, no mention of it improving (if it is possible to improve) the longer you keep it as with most other chutney recipes.-21 Aug 2013
Lovely but maybe a tad too sweet. Next time I will use a bit less sugar.-05 Sep 2012
Sweet & Spicy Tomato Chutney
Sweet & spicy tomato chutney is the perfect accompaniment to Indian meals. You will love it with paratha or your sandwiches!
India is often called the land of chutneys and pickles. Whatever you can think of, from lemons to onion to tomatoes to cauliflower to carrots and everything in between – we can make a chutney or pickle out of it.
Indian meals are often incomplete without a side of chutney.
The most common chutney that you get in every Indian restaurant is the mint cilantro chutney. It goes so well with all Indian appetizers, breads etc. however there are some other amazing chutneys as well.
I remember when I was little, I was so fond of a garlic and green chili chutney. It was basically just crushed garlic, chili and oil and it used to taste amazing with plain paratha (flatbread).
One of our house helpers at my grandparents house used to make that chutney and whenever we went there during our summer break, that chutney was the first thing I demanded!
This year while I was in India, I was totally hooked onto this sweet & spicy tomato chutney. This is my mother-in-law’s recipe and I am so excited to be sharing it with you guys because the chutney is absolutely amazing!
My MIL learnt this chutney way back in the 70s when she attended some cooking class. She had this written in her old diary and she made it this year while we were visiting.
Once I had this tomato chutney, I wanted it everyday. Seriously guys it tastes so amazing with parathas or just about anything!
I was so hooked onto to it that by the time we were leaving, I asked mummy to give me the recipe. She just explained me verbally how she made it and made me write down the ingredients. So as soon as I was back here, I had to make it! And I did and it turned out amazing!
Few things about this sweet & spicy tomato chutney – there’s a lot of garam masala in it so some people might find it hot. When I tasted it as soon as it was done, I found it too spicy but as it cooled down, it became just perfect.
However in case you can’t handle all the heat from garam masala and the chili powder, please reduce the quantity of both.
This sweet and spicy tomato chutney is great with parathans, on top of bread or with your favorite snacks! The chutney obviously is vegan.
Spicy, Sweet, Tangy, Tomato Chutney
Undoubtedly, this is one of my top chutneys! This recipe needs nice ripe tomatoes, some green chilies and cilantro. The dry ingredients include mustard seeds, cumin seeds, fenugreek seeds, red chili powder, jaggery and salt. Instead of powdered white cane sugar we use jaggery to bring in a touch of sweetness to the pickle. Jaggery is digested and absorbed gradually. It releases energy over an extended period. It also brings its own unique flavor to the food.
The good thing about this recipe is that it is almost like a cross between chutney and pickle. The reason I say this is because tomatoes are cooked for a long time and therefore reducing moisture to a minimum. This helps it stay good in the refrigerator for 4 to 6 weeks. I use this chutney as a spread, as a side with several recipes like Cracked Wheat Veggie Upma, Vegetable Multigrain Khichdi or as part of my meal along with dal, veggies and steamed rice. It goes great with snacks like Cabbage Wada and Masala Wada. My latest favorite, especially for picnic lunches while hiking, is toasted sourdough with tomato chutney spread, topped with sliced hard-boiled egg, tomato and cucumber. It is delicious!
Sourdough sandwich with tomato chutney
Tomatoes are an excellent source vitamin C, biotin, molybdenum and vitamin K. They are also a very good source of copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene). Great thing is that tomatoes do not lose their nutritional value when cooked. Cilantro and fenugreek seeds used in this recipe, further enhance the nutritional value.
Check out our other delicious and nutritious chutney recipes:
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This easy tomato chutney takes only 15 minutes of prep time. 01012021 This easy tomato chutney is a tasty preserve that will go wonderfully with a variety of dishes such as cheese and biscuits or delicious cold meats.
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Allow to cool completely.
Tomato chutney. Ad Shop from variety of products at the Grocery. Heat 2 tablespoons mustard oil in a heavy kadai or pan. Serve it with rice chapathi dal chawal or khichdi or a simple hearty pulao.
Coriander chutney cilantro chutney. Easy 15 mins. You can serve tomato chutney as a side dish.
Till they turn translucent. Tamarind chutney Imli chutney. Tomato Chutney is native to the Indian culture and can be compared somewhat to Jam.
Spicy Tomato Chutney that goes well with Idli Dosa Chapathi Poori or RiceTry this outFor more recipesVisit. For another 4 to 5 minutes. 16082019 Usually this sweet tomato chutney is served after the meal is over with some fried papads but we had it as a side dish with a sabzi and chapatis.
I have already shared the following chutney recipes made with. How to make tomato khejur chutney. Onion chutney vengaya chutney.
16082019 Chutney made with onion or tomato pairs well with idli or dosa. Red coconut chutney kerala style 15 mins. This Tomato Chutney Recipe is made with fresh red tomatoes and a combination of sweet and spicy flavors that complement each other.
Add the chopped tomato turmeric powder and salt and saut. Add the onions and saut. Keep the flame to a low and let the.
23072009 Heat the oil in a pan add the green chillies chana dal urad dal and curry leaves and saut. All you have to do is add the ingredients into one pan and simmer slowly to produce a rich tasty preserve. Similar but not chutney is enjoyed.
09102018 Tomato Chutney – an essential part of South Indian cuisine is delicious tangy mildy sweet and spicy chutney of tomatoes cooked with spices. Ad Shop from variety of products at the Grocery. Easy 4 hrs 12 mins.
This condiment recipe is excellent to top meatloaf sandwiches as a side to fried eggs or any other protein on the plate. Leftovers can be refrigerated for 4 to 5 days. For a few seconds.
So there are many variations one can make.
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Tomato Garlic Chutney Recipe Spicy Momos Sauce
Spicy Tomato Garlic Chutney or red chili Momo sauce for chinese Veg or chicken momo. Momos Chatni can also be served with Indian dosa, Idli or Parantha.
As evident from its name, the Tomato Garlic Chutney is made with loads of Tomato and Garlic is added for a twist in taste.
If you are the fan of chinese style Indian made momo, you would have definitely sweat yourself while dipping that spicy red chili chatni with momos.
Even though it is mainly associated with Momos, you can enjoy it with south Indian Dosa or Idli. This is not exactly same red Chatni served with Dosa or Idli in restaurants. The one we share here is specifically for serving red chatni with veg Momos or the chicken ones but there is no reason that you can't serve it with others.
As a matter of fact, we have served it with Paratha as well to ditch the main course sabzi. You can seriously make it a lunch deal if you just wrap the Aloo paratha with the tomato garlic chutney.
Tomato Garlic Chutney has various versions and everybody likes to make it their way. This is our tried and tested version and dedicated to Maahi's passion for eating the Veg momos. She has tried many while she was in Delhi and particularly liked the ones sold in the Rohini's M2K (a movie hall) complex. The vendor is a street side cart located next to the 'Bittu tikki' shop.
This recipe is an attempt to re-create the same spicy red chutney at home and we believe we have got quite close to it.
Roasted Spicy Tomato Chutney Recipe
This Roasted Spicy Tomato Chutney is my go to chutney, so quick and easy to make and goes with a lot of my dishes, just with a handful of ingredients the taste is dynamite and if you are fond of spicy food then you definitely should make this.
Chutneys as it is add a lot of flavour and taste to any dish, it’s like adding a new dimension and with less effort you can enrich the flours that you bring to your table.
This chutney is an essential part when I make laccha paratha , moong dal pakodas or peas pulao and many more, but I have to have this chutney when I make these dishes.
I was introduced to this chutney by my friend and since then I have been addicted to it. What I love about this chutney is not just the fact that it’s probably the most hassle free to make, but its texture, unlike most chutneys which you grind into a fine paste, this chutney require you to coarsely grind it giving you a very different look and feel about it also how can you forget its roasted flavour yummmmm.
I am sure once you make this there will be no looking back.
Prepping for making the Roasted Spicy Tomato Chutney
- Take 2 ripe but firm tomatoes and place them upside down on a net on top of a flame.
- Also place the onion, garlic and green chillies on the net.
- Do change the position of the ingredients in intervals and cook till all sides are roasted well.
- Once the ingredients are roasted then remove them in a dish.
- And wait for them to come down to room temperature.
- And then remove the skin of the tomatoes, peel the garlic cloves and the onion and the skin of the green chillies.
Method for making the Roasted Spicy Tomato Chutney
- Take 3-4 roasted garlic cloves, onion and green chillies and add them to a mortar pestle and make a coarse paste out of it.
- Then remove it in a bowl
- Then cut the tomato into half along with the coriander leaves and add it in the mortar pestle and crush it and then add it in the same bowl as the onion, garlic and green chille paste.
- Continue to do the same with all of the tomatoes
- Once all the ingredients are in the bowl then add the salt and mix everything together.
Tip: always add salt right before serving so as to avoid the chutney becoming very watery.
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Written by Your Vegan Family
Stacy and Markus live an adventurous vegan lifestyle and write articles about their experiences cooking global vegan cuisine, creating businesses, raising vegan kids, and traveling through more than 65 countries. They earned degrees in molecular biology and acupuncture, consulted over decades for healthcare companies and individuals, created businesses in Asian medicine, eco-tourism, cultural immersion, and taught yoga in myriad venues.
We&rsquove learned a lot from eating a plant-based diet for 25 years and are eager to share more with you. Learn more on our About Us page .
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- 7 medium-sized ripe tomatoes or 2cans of fire-roasted tomatoes
- 2 fresh green chilis
- mustard seeds
- curry leaves
- asafetida (Hing)
- fenugreek powder
- red chili powder
- tamarind paste
- sesame oil
Spicy Tomato Chutney Recipe Nutritional Analysis
The information shown is an estimate provided by an online nutritional calculator. It should not be considered a substitute for a professional nutritionist&rsquos advice. When exact ingredients are not available in this database, the closest substitution is made.
Percentages are based on a 2,000 calorie daily diet for an adult.
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Easy Green Tomato Chutney Recipe
If you grow your own tomatoes, you know what it’s like to have a mountain of green fruit at the end of summer. This year I’m looking at an entire greenhouse full and of several different varieties. I’ll take some indoors to ripen but honestly, they’re delicious if you feel adventurous enough to cook with them. I’ve tried fried green tomatoes, green tomato pasta sauce, and green tomato ketchup before. One of the best recipes though is green tomato chutney.
If I were to describe the flavor it would be sweet and sour, yet rich with a touch of heat. It pairs well with cheese, bread, and cured meats and is pretty much a British allotment preserve staple.
Preserve the last of the tomatoes in delicious and easy-to-make green tomato chutney
Making Green Tomato Chutney
Green tomato chutney is one of the simplest and quickest preserves you can make. You literally chop the ingredients up, put them in a pot and cook them together for an hour. It’s also a great way to use up green tomatoes at the end of the season. To make it you can use small tomatoes and large and it doesn’t matter if you mix and match tomato varieties.
Unlike other recipes, mine doesn’t use apples — it’s all about chunky pieces of onion and tomato. I also don’t bother with reducing the water content before cooking, since it evaporates off while boiling anyway. My recipe is versatile too. This year I made it with distilled white vinegar and a mix of white and brown sugars and it ended up just as delicious as ever.
Ingredients of Tomato Garlic Spicy Chutney
- 8 tomato
- 14 cloves finely chopped garlic
- 5 pinches salt
- 12 red chilli
- 4 tablespoon sunflower oil
- 3 teaspoon mustard seeds
How to make Tomato Garlic Spicy Chutney
Here&rsquos how you go about preparing this awesome chutney. To make this delicious recipe, Heat 2 tblsp oil in a pan over medium flame.
Add the garlic and red chillies. Saute for 3 to 4 minutes. Remove and cool.
To the same pan, add the tomatoes and saute for 2 minutes. Switch off the flame.
Combine the tomatoes, garlic, red chillies and salt.
Grind to a fine paste, adding some water if required, and transfer to a small bowl.
Heat 1 tsp oil and fry the mustard seeds for 30 seconds. Pour this over the chutney.
- Heat the oil in a deep frying pan over a low heat. Add the onion, garlic, ginger, bay leaf, peppercorns, star anise and crushed chillies cook gently for 10 mins, stirring occasionally.
- Add the tomatoes, vinegar and sugar and season. Increase the heat to high and cook, stirring regularly until the tomatoes have broken down and the sauce has thickened, so that it leaves a clear trail if you draw a spoon through it along the bottom of the pan.
- Spoon into sterilised jars while hot (if not eating on the same day) or leave to cool before serving. Remove the whole spices before eating. Will keep for 2 weeks in the fridge.
Tip: To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.