Viral Tomato Garlic Chutney Recipe

Ingredients

• 500 grams Ripe Red Tomatoes (fresh, firm but not over‑ripe; halve and cut each half into two pieces)
• 12 cloves Garlic Cloves (desi garlic, peeled and coarsely chopped)
• 2 tablespoons Cooking Oil (vegetable or canola oil)
• 0.5 teaspoon Cumin Seeds (whole white cumin seeds)
• 0.25 teaspoon Mustard Seeds (whole rai (black mustard) seeds)
• 2 pieces Green Chili (fresh, slit lengthwise; adjust to heat preference)
• 1 medium Onion (finely chopped)
• 1 medium Cucumber (peeled, seeded, finely chopped; can use half if preferred)
• 0.25 cup Fresh Mint Leaves (chopped)
• 0.25 cup Fresh Coriander Leaves (chopped)
• 0.5 teaspoon Kashmiri Red Chili Powder (mildly spicy, bright red)
• 0.5 teaspoon Red Chili Flakes (adjust to taste)
• 0.5 teaspoon Salt (or to taste)
• 0.5 teaspoon Roasted Cumin Powder (ground roasted cumin)
• 0.5 teaspoon Coriander Powder (ground coriander)
• 0.5 teaspoon Chaat Masala (adds tangy flavor)

Instructions

1. Prepare Tomatoes

   Wash the tomatoes, remove the top stem part, halve each tomato, then cut each half into two pieces.

   Time: PT5M

2. Prep Garlic and Other Veggies

   Peel 10‑12 garlic cloves and coarsely chop them. Finely chop the onion, cucumber (peeled and seeded), green chilies, fresh mint and coriander.

   Time: PT7M

3. Temper Spices

   Heat 2 tbsp oil in the pan over medium heat. Add ½ tsp whole cumin seeds and ¼ tsp mustard seeds; let them crackle.

   Time: PT2M

   Temperature: Medium

4. Cook Tomatoes and Garlic

   Add the prepared tomato pieces (skin side up) and chopped garlic to the pan. Cover with a lid and cook on low flame for 10 minutes.

   Time: PT10M

   Temperature: Low

5. Flip and Finish Tomatoes

   Remove the lid, flip the tomatoes to the other side and cook uncovered for 2‑3 minutes until both sides are soft.

   Time: PT3M

   Temperature: Low

6. Add Spice Mix and Mash

   Sprinkle ½ tsp Kashmiri red chili powder, ½ tsp red chili flakes, ½ tsp salt, ½ tsp roasted cumin powder, ½ tsp coriander powder and ½ tsp chaat masala. Using a masher, mash the tomatoes and garlic together until a coarse puree forms.

   Time: PT2M

7. Reduce Excess Moisture

   If you see a thin layer of water, increase the flame to high for about 1 minute and stir gently to evaporate excess liquid.

   Time: PT1M

   Temperature: High

8. Cool Slightly and Add Fresh Ingredients

   Turn off the heat and let the mash cool for a couple of minutes. Transfer to a mixing bowl, then stir in the chopped onion, cucumber, green chilies, mint and coriander.

   Time: PT2M

9. Serve

   Transfer the finished Hyderabadi Tomato Kachumber Chutney to a serving plate. Serve fresh with roti, paratha, or plain rice.

   Time: PT0M

Nutrition Facts

Calories

113

Protein

3g

Carbohydrates

20g

Fat

6g

Fiber

4g

Ingredient Substitutions

• Instead of Ripe Red Tomatoes: Roma tomatoes, vine‑ripe plum tomatoes
• Instead of Garlic Cloves: regular garlic cloves
• Instead of Cooking Oil: sunflower oil, groundnut oil
• Instead of Cumin Seeds: ground cumin (use 1/4 tsp)
• Instead of Mustard Seeds: yellow mustard seeds
• Instead of Green Chili: jalapeño, serrano
• Instead of Onion: shallot
• Instead of Cucumber: zucchini (peeled)
• Instead of Fresh Mint Leaves: basil
• Instead of Fresh Coriander Leaves: parsley
• Instead of Kashmiri Red Chili Powder: paprika
• Instead of Red Chili Flakes: crushed red pepper
• Instead of Salt: sea salt
• Instead of Roasted Cumin Powder: ground cumin
• Instead of Coriander Powder: fresh cilantro (more quantity)
• Instead of Chaat Masala: amchur powder + black salt

Equipment Needed

• Heavy‑Bottomed Pan
• Spatula or Wooden Spoon
• Sharp Knife
• Cutting Board
• Mixing Bowl
• Measuring Spoons
• Masher or Fork
• Serving Plate

Critical Steps — Do Not Skip

• Remove tomato skins after the low‑flame cooking step.
• Mash the tomatoes while still warm to achieve a smooth yet slightly textured chutney.
• Do not over‑cook the tomatoes after adding spices; keep the chutney juicy.

Chef Tips from the Video

• Use a heavy‑bottomed pan to prevent scorching of the tomatoes.
• For extra aroma, lightly toast the cumin and mustard seeds before adding oil.
• If you prefer a smoother texture, blend the mashed mixture briefly in a hand blender.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freezing is not recommended as the fresh herbs lose flavor.

Room temperature: Can sit at room temperature for up to 2 hours; keep covered.

Make-Ahead Tips

• The chutney tastes even better after resting for 30 minutes in the fridge.
• Prepare the fresh herb mixture ahead and store separately; combine just before serving.

Frequently Asked Questions