Viral Tomato Garlic Chutney Recipe

Ingredients

• 4 Tomatoes (slightly large, fully red, washed and cut into 4‑5 pieces)
• 5 Garlic Cloves (peeled and roughly chopped)
• 2 tablespoons Cooking Oil (vegetable oil or any neutral oil)
• 0.5 teaspoon Whole Cumin Seeds (tempered at the start)
• 1 Green Chili (for steaming) (slightly sliced, added with tomatoes for steam)
• 1 Medium Onion (roughly chopped, not too fine)
• 1 Cucumber (medium, roughly chopped into chunks)
• 2 Green Chilies (fresh) (roughly chopped, adjust to heat preference)
• 0.5 teaspoon Salt (or to taste)
• 0.5 teaspoon Crushed Red Chili Powder (regular red chili powder)
• 0.5 teaspoon Coriander Powder
• 0.5 teaspoon Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 teaspoon Roasted Crushed Cumin Seeds (dry roasted before crushing)
• 0.5 cup Fresh Mint Leaves (finely chopped)
• 0.5 cup Fresh Coriander Leaves (finely chopped)
• 1 tablespoon Lemon Juice (juice of half a lemon)

Instructions

1. Prepare Tomatoes

   Wash the tomatoes thoroughly, remove the stem end, and cut each tomato into 4‑5 large pieces.

   Time: PT5M

2. Chop Garlic

   Peel the garlic cloves and roughly chop them so they mash easily later.

   Time: PT2M

3. Temper Cumin Seeds

   Heat 2 Tbsp oil in the pan over medium‑low heat. Add ½ tsp whole cumin seeds and fry until they crackle and become aromatic, being careful not to burn them.

   Time: PT3M

   Temperature: medium‑low heat

4. Steam Tomatoes with Garlic

   Add the cut tomatoes and the chopped garlic to the pan. Arrange the tomato pieces with the skin side up on top and the flesh side down. Cover with the lid and let steam on medium‑low heat for 6‑7 minutes until the tomatoes are soft.

   Time: PT7M

   Temperature: medium‑low heat

5. Add Green Chili & Continue Steaming

   Slice one green chili and add it to the pan. Lightly mash the tomatoes and garlic with a masher to help the skins loosen, then cover again and steam for another 6‑7 minutes.

   Time: PT7M

   Temperature: medium‑low heat

6. Peel Tomatoes

   Remove the pan from heat and peel off the softened tomato skins. Discard the skins.

   Time: PT2M

7. Prepare Fresh Ingredients

   Roughly chop the medium onion, cucumber, the remaining two green chilies, fresh mint, and fresh coriander leaves.

   Time: PT5M

8. Add Spices and Cook Briefly

   Stir in ½ tsp salt, ½ tsp crushed red chili powder, ½ tsp coriander powder, ½ tsp Kashmiri red chili powder, and ½ tsp roasted crushed cumin seeds. Cook on medium‑low heat for 1‑2 minutes, stirring constantly, to eliminate raw spice flavor.

   Time: PT2M

   Temperature: medium‑low heat

9. Cool the Tomato Base

   Turn off the heat and transfer the cooked tomato mixture to a mixing bowl. Let it cool to room temperature (about 5 minutes).

   Time: PT5M

10. Finish the Chutney

    Add the chopped onion, cucumber, green chilies, mint, coriander leaves, and 1 Tbsp lemon juice to the cooled tomato base. Mix thoroughly until everything is evenly incorporated.

    Time: PT3M

Nutrition Facts

Calories

80

Protein

2 g

Carbohydrates

12 g

Fat

4 g

Fiber

2 g

Ingredient Substitutions

• Instead of Tomatoes: Ripe red bell peppers (different flavor)
• Instead of Garlic Cloves: Garlic paste (1 tsp)
• Instead of Cooking Oil: Canola oil, Sunflower oil
• Instead of Whole Cumin Seeds: Ground cumin (¼ tsp, added later)
• Instead of Green Chili (for steaming): Jalapeño (1 small), Serrano pepper (1 small)
• Instead of Medium Onion: Shallot (1 small)
• Instead of Cucumber: Zucchini (1 small, raw)
• Instead of Green Chilies (fresh): Bird’s eye chilies (2), Red chili flakes (½ tsp)
• Instead of Salt: Sea salt, Pink Himalayan salt
• Instead of Crushed Red Chili Powder: Paprika (for less heat)
• Instead of Coriander Powder: Ground coriander seeds
• Instead of Kashmiri Red Chili Powder: Paprika + a pinch cayenne
• Instead of Roasted Crushed Cumin Seeds: Ground roasted cumin (½ tsp)
• Instead of Fresh Mint Leaves: Fresh basil (¼ cup)
• Instead of Fresh Coriander Leaves: Parsley (¼ cup)
• Instead of Lemon Juice: Lime juice (1 tbsp), Tamarind paste (½ tsp, diluted)

Equipment Needed

• Heavy‑bottomed Pan
• Lid for Pan
• Knife
• Cutting Board
• Measuring Spoons
• Masher or Hand Grinder (Kundi Danda) (optional)
• Mixing Bowl
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• Steam tomatoes with skin side up to keep them soft and easy to peel.
• Mashing tomatoes while still in the pan helps remove skins effortlessly.
• Cook added spices briefly to remove raw flavor without burning.
• Cool the hot tomato mixture before adding fresh vegetables to avoid excess moisture.

Chef Tips from the Video

• Use a heavy‑bottomed pan to prevent the tomatoes from scorching.
• For extra aroma, dry‑roast the cumin seeds before tempering.
• If you prefer a smoother texture, blend the cooled tomato base briefly before adding fresh veggies.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in a sealed jar for up to 1 month; thaw in refrigerator before use.

Room temperature: Not recommended; chutney may spoil quickly at room temperature.

Make-Ahead Tips

• The chutney keeps well refrigerated; make it a day ahead for deeper flavor.
• If freezing, portion into small jars to thaw only what you need.

Frequently Asked Questions