Famous Tomato Chutney
Famous Tomato Chutney is a easy Indian recipe that serves 3. 45 calories per serving. Recipe by Tasty Food with sangeeta on YouTube.
Prep: 10 min | Cook: 7 min | Total: 22 min
Cost: $1.58 total, $0.53 per serving
Ingredients
- 2 pieces Tomatoes (ripe, washed; cut in half)
- 2 cloves Garlic (peeled)
- 2 tablespoons Vegetable Oil (neutral oil; can use canola or sunflower)
- 1 small Onion (finely chopped)
- 2 pieces Green Chilies (finely chopped; adjust to heat preference)
- 2 tablespoons Fresh Coriander Leaves (chopped)
- ½ teaspoon Salt (or to taste)
- ½ teaspoon Red Chili Powder (adjust for spiciness)
- 1 tablespoon Lemon Juice (freshly squeezed)
Instructions
Heat Oil
Place the saucepan on medium flame and add 2 Tbsp vegetable oil. Let it warm for about 30 seconds.
Time: PT1M
Add Tomatoes and Garlic
Add the halved tomatoes (skin side up) and the 2 garlic cloves to the hot oil.
Time: PT2M
Cook Until Soft
Cover the saucepan and let the tomatoes soften for 3–4 minutes, or until the skins easily separate from the flesh.
Time: PT4M
Peel Tomato Skin
Remove the pan from heat, allow it to cool for a minute, then peel off the tomato skins and discard them.
Time: PT1M
Blend the Chutney
Transfer the softened tomatoes, garlic, chopped onion, green chilies, coriander, salt and red chili powder into a mortar (or blender) and crush/puree to a smooth or slightly chunky consistency.
Time: PT2M
Quick Cook the Mixture
Return the blended mixture to the saucepan, heat on medium for 1 minute while stirring continuously.
Time: PT1M
Finish with Lemon
Turn off the flame and stir in 1 Tbsp fresh lemon juice.
Time: PT0.5M
Nutrition Facts
- Calories
- 45
- Protein
- 1 g
- Carbohydrates
- 5 g
- Fat
- 2 g
- Fiber
- 1 g
Dietary info: Vegan, Gluten-Free, Dairy-Free, Low-Calorie, Nut-Free
Ingredient Substitutions
- Instead of Tomatoes: canned peeled tomatoes (200 g), tomato puree (½ cup)
- Instead of Garlic: garlic paste (1 tsp), garlic powder (½ tsp)
- Instead of Vegetable Oil: ghee (same amount), olive oil (extra‑virgin, same amount)
- Instead of Onion: shallot (½ small), spring onion whites
- Instead of Green Chilies: red chili flakes (½ tsp), jalapeño (1 small, diced)
- Instead of Fresh Coriander Leaves: cilantro (same amount), parsley (for color only)
- Instead of Salt: sea salt, rock salt
- Instead of Red Chili Powder: paprika (for color, no heat), cayenne pepper (¼ tsp)
- Instead of Lemon Juice: lime juice (same amount), vinegar (½ tsp, adjust salt)
Equipment Needed
- Saucepan
- Knife
- Cutting Board
- Spatula
- Mixing Bowl
- Mortar and Pestle
- Measuring Spoons (optional)
Critical Steps — Do Not Skip
- Cook tomatoes until the skins separate easily.
- Peel the tomato skins while they are still warm.
- Blend all ingredients to the right consistency.
- Add lemon juice after removing from heat.
Chef Tips from the Video
- Use fully ripe tomatoes for natural sweetness.
- Roasting the garlic briefly before adding gives a deeper flavor.
- Garnish with a drizzle of oil and extra coriander leaves for visual appeal.
Troubleshooting
Chutney is too watery.
Simmer the blended mixture for an extra 2‑3 minutes uncovered to evaporate excess liquid.
Chutney is too thick.
Add a splash of water (1‑2 Tbsp) and blend again until desired consistency.
It’s overly spicy.
Stir in a little more lemon juice or a pinch of sugar to balance the heat.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freezing is not recommended; texture may separate.
Room temperature: Can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Prepare the chutney a day ahead and refrigerate; add fresh lemon juice just before serving.
- Blend to a slightly thicker consistency if you plan to store, as it will thicken when chilled.
Frequently Asked Questions
What is the cultural significance and history of spicy tomato garlic chutney in Indian cuisine?
Tomato‑garlic chutney is a modern Indian condiment that blends the traditional use of fresh tomatoes and garlic with the South Asian love for tangy, spicy sauces. It is commonly served with snacks like samosa, pakora, and idli, and reflects the regional practice of turning everyday vegetables into flavorful accompaniments.
What are the traditional regional variations of tomato chutney in Indian cuisine?
In South India, tomato chutney often includes mustard seeds, curry leaves, and dried red chilies, while in Gujarat it may be sweeter with added jaggery. The version from this video keeps it simple with garlic, fresh coriander and lemon, representing a North‑Indian quick‑fix style.
How is spicy tomato garlic chutney traditionally served in Indian households?
It is typically served as a side dip alongside fried snacks, as a spread on parathas, or mixed into rice for a quick flavor boost. In many homes it is placed in a small bowl on the dining table for guests to enjoy.
On what occasions or celebrations is tomato garlic chutney commonly prepared in Indian culture?
The chutney is a go‑to accompaniment for festive snack platters during Diwali, Navratri, and family gatherings. Its quick preparation makes it popular for impromptu parties and tea‑time treats.
What authentic ingredients are essential for traditional Indian tomato garlic chutney versus acceptable substitutes?
Authentic ingredients include ripe tomatoes, fresh garlic, green chilies, coriander, mustard oil or neutral oil, and lemon juice. Substitutes such as canned tomatoes, garlic paste, or lime juice work in a pinch but will slightly alter flavor and texture.
What other Indian dishes pair well with spicy tomato garlic chutney?
It pairs beautifully with samosas, pakoras, bhajis, plain parathas, dosa, and even grilled paneer or chicken kebabs. The bright acidity also complements rice dishes like pulao or plain steamed rice.
What are the most common mistakes to avoid when making spicy tomato garlic chutney?
Common errors include over‑cooking the tomatoes which makes the chutney mushy, burning the garlic, and adding lemon juice too early which dulls its freshness. Follow the video’s steps: cook just until soft, peel skins, and add lemon at the end.
Why does this recipe use a short 1‑minute final cooking step instead of simmering the chutney longer?
A brief heat helps meld the flavors without cooking off the fresh lemon acidity or turning the chutney overly thick. Longer simmering can make the texture gluey and mute the bright notes of garlic and coriander.
Can I make spicy tomato garlic chutney ahead of time and how should I store it?
Yes, you can prepare it a day ahead. Store it in an airtight container in the refrigerator; add a fresh squeeze of lemon juice just before serving to revive its tanginess.
What does the YouTube channel Tasty Food with sangeeta specialize in?
The YouTube channel Tasty Food with sangeeta focuses on quick, home‑cooked Indian recipes that use everyday ingredients, often emphasizing simple techniques and flavorful shortcuts for busy cooks.
How does the YouTube channel Tasty Food with sangeeta's approach to Indian cooking differ from other Indian cooking channels?
Tasty Food with sangeeta emphasizes minimal prep, using just a handful of common spices and tools, whereas many other Indian channels showcase elaborate spice blends and multi‑step processes. Her style is fast, approachable, and geared toward beginners.
Last updated: September 1, 2026
