Viral tomato chutney recipe
Viral tomato chutney recipe is a easy Indian recipe that serves 4. 78 calories per serving. Recipe by Food and Frolic on YouTube.
Prep: 15 min | Cook: 10 min | Total: 35 min
Cost: $4.80 total, $1.20 per serving
Ingredients
- 6 medium Tomatoes (ripe plum or vine tomatoes, halved)
- 5 pieces Garlic Cloves (peeled)
- 1 tablespoon Vegetable Oil (for frying garlic)
- 1 teaspoon Salt (adjust to taste)
- 1 small Onion (finely chopped)
- 2 tablespoons Fresh Coriander Leaves (chopped)
- 2 pieces Green Chilies (finely chopped, seeds removed for milder heat)
- 0.5 teaspoon Red Chili Powder (adjust for heat)
- 0.25 teaspoon Cumin Powder
- 1 tablespoon Lemon Juice (freshly squeezed)
Instructions
Prepare Ingredients
Wash the tomatoes, cut them in half cross‑wise, peel the garlic cloves, finely chop the onion, coriander leaves, and green chilies.
Time: PT5M
Fry Garlic
Heat the frying pan over medium heat, add 1 tablespoon of oil, then add the peeled garlic cloves. Fry until they turn light golden, about 2 minutes, stirring constantly to avoid burning.
Time: PT2M
Temperature: Medium heat
Roast Tomatoes
Add the halved tomatoes to the pan, cut side down. Cook for 6‑7 minutes, or until the skins start to blister and separate easily.
Time: PT7M
Temperature: Medium heat
Peel Tomatoes
Remove the tomatoes from the pan and let them cool for a minute. Slip off the skins; they should come off easily now.
Time: PT2M
Mash Tomatoes and Garlic
Return the peeled tomatoes and the fried garlic to the pan. Using a fork or potato masher, mash them together until you reach a coarse‑smooth consistency.
Time: PT2M
Season the Chutney
Transfer the mashed mixture to a mixing bowl. Stir in salt, chopped onion, coriander, green chilies, red chili powder, cumin powder, and lemon juice. Mix thoroughly.
Time: PT3M
Final Check & Serve
Give the chutney a final stir, check seasoning, and serve immediately with puri, bhel, or any snack of choice.
Time: PT1M
Nutrition Facts
- Calories
- 78
- Protein
- 2 g
- Carbohydrates
- 15 g
- Fat
- 5 g
- Fiber
- 3 g
Dietary info: Vegan, Gluten-Free, Dairy-Free, Nut-Free
Allergens: Garlic
Ingredient Substitutions
- Instead of Tomatoes: Canned diced tomatoes (drained)
- Instead of Garlic Cloves: Garlic paste (1 tsp)
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Salt: Sea salt, Kosher salt
- Instead of Onion: Shallot (1 small)
- Instead of Fresh Coriander Leaves: Cilantro
- Instead of Green Chilies: Jalapeño (1 small)
- Instead of Red Chili Powder: Cayenne pepper
- Instead of Cumin Powder: Ground cumin
- Instead of Lemon Juice: Lime juice
Equipment Needed
- Cutting Board
- Chef's Knife
- Frying Pan
- Spatula
- Mixing Bowl
- Fork or Potato Masher
- Measuring Spoons
Critical Steps — Do Not Skip
- Peel the tomatoes after they are roasted; the skin should come off easily.
- Mash the tomatoes and garlic to the right consistency – not too smooth.
- Adjust seasoning with lemon juice and salt right before serving.
Chef Tips from the Video
- Use ripe plum tomatoes for the deepest flavor.
- A tiny pinch of sugar can round out the acidity of the tomatoes and lemon.
- Serve with toasted puri or papad for extra crunch.
- A drizzle of good quality olive oil just before serving adds richness.
Troubleshooting
Tomatoes are too watery.
Drain excess liquid with a fine mesh sieve or let the chutney sit uncovered for a few minutes to evaporate moisture.
Chutney is too spicy.
Add a little more lemon juice or a pinch of sugar to balance the heat.
Peel does not come off easily.
Cook the tomatoes a bit longer or briefly blanch them in boiling water before roasting.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Can sit at room temperature for up to 2 hours during a party.
Make-Ahead Tips
- Prepare the chutney a day ahead; refrigerate and bring to room temperature before serving.
- The flavors deepen after a few hours, making it taste even better.
Frequently Asked Questions
What is the cultural significance and history of tomato chutney in Indian cuisine?
Tomato chutney is a modern addition to Indian condiments, gaining popularity in the last few decades as tomatoes became widely cultivated. It blends traditional spice blends with the tangy sweetness of tomatoes, making it a versatile accompaniment for snacks and meals across North and South India.
What are the traditional regional variations of tomato chutney in Indian cuisine?
In South India, tomato chutney often includes mustard seeds, curry leaves, and coconut, while in the North it leans on cumin, red chili powder, and fresh coriander. Some coastal versions add tamarind or raw mango for extra sourness.
How is tomato chutney traditionally served in Indian households?
It is typically served as a side dip with fried snacks like puri, bhajji, or bhel, and also as a spread on paratha or dosa. In many homes it accompanies a simple rice and dal meal as a flavor booster.
During which Indian celebrations or occasions is tomato chutney commonly enjoyed?
Tomato chutney appears at casual gatherings, tea-time snacks, and street‑food festivals. It is especially popular during monsoon evenings when hot, spicy dips pair well with fried snacks.
What authentic ingredients are essential for a traditional Indian tomato chutney versus acceptable substitutes?
Authentic ingredients include ripe tomatoes, fresh garlic, green chilies, coriander, cumin, and red chili powder. Substitutes like canned tomatoes or garlic paste work in a pinch, but fresh produce gives the brightest flavor.
What other Indian dishes pair well with this viral tomato chutney?
It pairs beautifully with sev puri, papdi chaat, samosa, aloo tikki, and even as a topping for grilled paneer or chicken kebabs.
What are the most common mistakes to avoid when making viral tomato chutney?
Common errors include over‑cooking the garlic until it burns, under‑roasting the tomatoes so the skins stick, and not balancing the acidity with enough lemon juice or a pinch of sugar.
Why does this tomato chutney recipe fry the garlic instead of adding it raw?
Frying the garlic mellows its sharp bite and brings out a nutty aroma that complements the sweet roasted tomatoes, creating a smoother overall flavor profile.
Can I make viral tomato chutney ahead of time and how should I store it?
Yes, the chutney can be prepared a day ahead. Store it in an airtight container in the refrigerator; bring it to room temperature before serving and give it a quick stir.
What does the YouTube channel Food and Frolic specialize in?
The YouTube channel Food and Frolic focuses on quick, everyday Indian home‑cooking recipes, often highlighting trending dishes and providing step‑by‑step visual guides for busy home cooks.
Last updated: September 2, 2026
