Tomato Chutney

  • Servings: 1 cup approx
  • Difficulty: easy
  • Print


  • 7 to 8 Garlic cloves
  • 4 tbs Lemon juice
  • 2 green chilies
  • 1/4 cup Quarter of a bunch Fresh coriander
  • 4 to 5 Dried whole red pepper (can use crushed pepper)
  • 2 medium-sized Tomatoes
  • 1 teaspoon salt
  • 2 teaspoons Cumin
  • 7 ¬†Curry leaves
  • 3 tablespoons Olive oil
  • 1/4 teaspoon Red food color


  1. Chop all the ingredients except oil, curry leaves, and cumin in a food blender. Keep the mixture slightly chunky.
  2. In a small pan heat oil on medium heat, add cumin and leaves. After a couple of minutes, when you sense an aroma of fried cumin, pour the tomato mixture in oil. Sprinkle the food color and mix it well. It will splatter a bit so be careful and it’s a good idea to use a deep pan.
  3. Once you see the oil on the surface, it’s the sign that it’s done!
  4. Serve warm with lentil curry or omelet.

Recipe Notes:

It can be refrigerated for up to 3 days.

CategoriesDesi Food Food