Tomato Chutney Recipe

How to make tamatar chutney at home? This easy, Indian tomato chutney recipe is one I've grown up eating and now love making for my family. It's tangy, spicy, and comes together with just a few ingredients. Perfect with everyday meals or festive thalis, this is the chutney that brings our meals and memories alive. Another of My Mom's recipes that tastes absolutely amazing.

This Tamatar Chutney recipe is a cherished treasure from my family kitchen, the one that's been made for generations. Every time I stir the simmering tomatoes with fragrant spices, I'm reminded of my childhood mornings when this chutney was served with hot parathas or plain dal chawal. It's tangy, spicy, and bursting with real homestyle flavors.

Whether you're looking for a flavorful side for your everyday meals or a quick homemade chutney to pair with snacks, this Indian-style tomato chutney is simple, delicious, and made with pantry staples. Let me show you how we make this much-loved tamatar ki chutney in our home.

Ingredients You'll Need

Here's what you need to make this homemade tamatar chutney:

• 2 tablespoon Oil
• Hing
• 4 Tomatoes medium size
• ½ teaspoon Salt
• ½ teaspoon Red chilli powder
• 2 Green chilli
• 1 teaspoon Jaggery
• 1 cup Water
• 1 teaspoon nigella seeds Kalonji or black seeds
• 1 teaspoon white sesame seeds safed til
• 2 Red chilli dried, whole

How to Make Tamatar Chutney (Step-by-Step)

• Heat oil in a pan and add asafoetida. Then add freshly diced tomatoes. Mix the tomatoes well and saute them for 2-3 minutes. [photo 1,2]
• Then sprinkle salt and red chilli powder. Mix everything well and then cover it with a lid. Cover and cook for 5 minutes. [photo 3,4,5]
• Take off the lid and stir the tomatoes and keep cooking on slow till pulpy. Use the back of the spoon to mash them while cooking. 
• When the tomatoes are soft and pulpy, add slit green chillies and jaggery. Mix it well.  [photo 6]

• Cover and cook them for 2-3 minutes. Take off the lid and add a cup of water in it. [photo 1,2]
• Mix well with a spoon and cook for few more minutes and turn off the heat.
• Tomato sabzi or chutney is almost done.  [photo 3,4]
• In a tempering or making tadka, heat oil, add Kalonji seeds, sesame seeds, and red chillies. Switch off the heat as soon as seeds start to pop and red chilli starts to change colour. [photo 5]
• Pour the tempering on the Tomato chutney. [photo 6]

Recipe Notes and Tips

• Make sure to use  fully ripe red tomatoes to make this chutney.
• Tomatoes need to be cooked thoroughly and properly till rawness is gone.
• I like this chutney towards the sour side so add less amount of jaggery which is enough to bring out the sweetness of tomatoes. You can add more jaggery if you like more prominent sweetness.

More Such Recipes

• Tamatar wala paneer 
• Tamatar ki Tari
• Tomato and Basil soup
• Restaurant Style Tomato Soup 
• Sun Dried Tomato and Mushroom Risotto

Recipe Video

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Tomato Chutney Recipe | Tamatar ki sabzi

Rekha Kakkar

Quick Tomato Chutney Recipe with few ingredients. Serve this delicious tamatar sabzi with Paratha, pakora, cheela or bread. A tasty, super easy Recipe for breakfast lunch or dinner! Even beginners can make it.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course sauces marinades, Side Dish

Cuisine Indian, indian cuisine, north indian

Servings 4

Calories 106 kcal

Ingredients

  

1x2x3x

• 2 tablespoon Oil
• Hing
• 4 Tomatoes medium size
• ½ teaspoon Salt
• ½ teaspoon Red chilli powder
• 2 Green chilli
• 1 teaspoon Jaggery
• 1 cup Water
• 1 teaspoon nigella seeds Kalonji or black seeds
• 1 teaspoon white sesame seeds safed til
• 2 Red chilli dried, whole

Instructions

 

• Heat oil in a pan and add asafoetida. Then add freshly diced tomatoes.
• Mix the tomatoes well and saute them for 2-3 minutes.
• Then add ½ teaspoon salt and ½ teaspoon red chilli powder. Mix everything well and then cover it with a lid.
• Cover and cook for 5 minutes.
• After 5 minutes, take off the lid and stir the tomatoes with the mixing spoon. With the back of the spoon mash the tomatoes.
• Keep stirring and mashing the tomatoes for 5 minutes.
• When the tomatoes are soft and pulpy, add 2 slit green chillies and 1 teaspoon jaggery.
• Mix the chillies, and jaggery well by mashing the tomatoes with it.
• Cover and cook them for 2-3 minutes. Then take off the lid and pour a cup of water in it.
• Mix well with a spoon and cover it again for another minute or two.
• Then allow the tomatoes to boil, keep mixing the tomatoes.
• Cook for another minute and turn off the heat.
• In a tempering, pan pours oil, 1 teaspoon Kalonji, 1 teaspoon sesame seeds, and 2 broken Red chillies. Mix it with a spoon and pour the tempering on the Tomato chutney.

Video

Notes

• Make sure to use  fully ripe red tomatoes to make this chutney.
• Tomatoes need to be cooked thoroughly and properly till rawness is gone.
• I like this chutney towards the sour side so add less amount of jaggery which is enough to bring out the sweetness of tomatoes. You can add more jaggery if you like more prominent sweetness.

Nutrition

Calories: 106kcalCarbohydrates: 9gProtein: 2gFat: 8gSaturated Fat: 1gSodium: 377mgPotassium: 364mgFiber: 3gSugar: 6gVitamin A: 1239IUVitamin C: 52mgCalcium: 20mgIron: 1mg

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