Tomato Chutney Recipe

Ingredients

• 2 cups Tomatoes (sliced)
• 8 pieces Green Chilies (seeds removed, sliced; oil on hands to reduce burn)
• 1 tablespoon Ginger (finely minced)
• 2 tablespoons Vegetable Oil (neutral oil, can use mustard oil for authentic flavor)
• pinch pinch Asafoetida (Hing) (optional, adds depth)
• 1 tablespoon Cumin Seeds (whole seeds)
• 1 tablespoon Black Mustard Seeds (whole seeds)
• 0.5 tablespoon Turmeric Powder (ground)
• 0.5 tablespoon Red Paprika (mild sweet paprika)
• 2 leaves Bay Leaves (dried)
• 1 tablespoon Cornstarch (for thickening; dissolve in a little water before adding)
• 1 tablespoon Salt (adjust to taste)
• 2 tablespoons Sugar (adjust based on tomato acidity)

Instructions

1. Prepare Ingredients

   Slice the tomatoes into 2 cups, remove seeds from the green chilies and slice them, and mince the ginger. Rub a little oil on your hands before handling the chilies to avoid irritation.

   Time: PT5M

2. Heat Oil and Temper Spices

   Heat 2 Tbsp oil in a saucepan over medium heat. Add a pinch of hing (if using), then add cumin seeds, black mustard seeds, turmeric powder, red paprika, and bay leaves. Stir until the mustard seeds start to pop and the spices become fragrant.

   Time: PT3M

   Temperature: Medium

3. Add Tomatoes and Aromatics

   Add the sliced tomatoes, sliced green chilies, minced ginger, and 1 Tbsp salt to the pan. Stir well to combine with the tempered spices.

   Time: PT2M

   Temperature: Medium

4. Cook Covered

   Cover the pan with a lid and cook on medium‑high heat for about 10 minutes, stirring once halfway through. The tomatoes should soften but still retain some shape.

   Time: PT10M

   Temperature: Medium‑High

5. Thicken and Sweeten

   In a small bowl, dissolve the cornstarch in 2 Tbsp water to make a slurry. Remove the lid, stir the slurry into the chutney, then add 2 Tbsp sugar. Cook uncovered for another 2 minutes, stirring constantly, until the chutney thickens and the sugar dissolves.

   Time: PT2M

   Temperature: Medium

6. Finish and Serve

   Turn off the heat. Remove bay leaves. Serve the chutney hot or at room temperature with parathas, rice, or sandwiches.

   Time: PT0M

Nutrition Facts

Calories

80

Protein

2 g

Carbohydrates

15 g

Fat

4 g

Fiber

2 g

Ingredient Substitutions

• Instead of Green Chilies: Jalapeño (less heat)
• Instead of Ginger: ground ginger (1 tsp)
• Instead of Vegetable Oil: canola oil, sunflower oil
• Instead of Asafoetida (Hing): garlic powder (1/8 tsp)
• Instead of Cumin Seeds: ground cumin (1 tsp)
• Instead of Black Mustard Seeds: yellow mustard seeds
• Instead of Red Paprika: chili powder (adjust heat)
• Instead of Cornstarch: arrowroot powder, all-purpose flour (2 tbsp)
• Instead of Sugar: jaggery (1 tbsp), honey (1 tbsp)

Equipment Needed

• Cutting Board
• Chef Knife
• Saucepan or Deep Skillet
• Measuring Spoons
• Wooden Spoon or Spatula
• Lid for Saucepan
• Small Mixing Bowl (optional)

Critical Steps — Do Not Skip

• Handling green chilies – oil on hands prevents burning
• Tempering spices – add hing first, then seeds, avoid burning
• Do not overcook tomatoes – keep slices visible
• Adding cornstarch slurry – mix well to avoid lumps

Chef Tips from the Video

• Use fully ripe tomatoes for natural sweetness
• For a smoky flavor, add a pinch of smoked paprika
• Adjust the heat by keeping or discarding chili seeds

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days

Freezer: Freeze in a sealed bag for up to 1 month; thaw before use

Room temperature: Can sit at room temperature for up to 2 hours, then refrigerate

Make-Ahead Tips

• Prepare the chutney a day ahead; it develops deeper flavor after refrigeration
• Reheat gently on low heat before serving

Frequently Asked Questions