Tomato Chutney

Updated: Aug 30, 2020

Tomato chutney is a must have in our home. I love the spice and the tanginess it adds although many times I grab a spoon and eat it right out of the bowl. We eat it with pretty much everything but my favorite way to eat it is with fried eggs.


  • 8-10 ripe tomatoes

  • 3 tablespoons oil

  • 2 jalapeños

  • 6-8 garlic pods

  • Salt to taste

  • Red chili powder to taste

  • 8 curry leaves

  • 2 dried red chilies

  • 2 tablespoons black mustard seeds

  • Juice of 1/2 a lemon

  • 1/2 teaspoon turmeric

  • 2 teaspoons Kashmiri red chili powder


1. In a blender purée tomatoes, garlic and jalapeños

2. In a pan heat the oil. When hot add the curry leaves and black mustard seeds. When it sputters add the puréed tomatoes. Stir well. Now add the salt and the rest of the spices. 3. Cook it on medium flame till it’s reduced to half. When it’s dark red and the oil comes to the top, turn off the heat and add the lemon juice.

Enjoy and don't forget to rate this recipe if you try it and send me your thoughts on Instagram (@sliceofgourmet)