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Andhra style tomato chutney recipe or Thakkali chutney in pan with salad at the back.
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4.50 from 20 votes

Tomato Chutney

Tomato Chutney - an essential part of South Indian cuisine, is delicious tangy, mildy sweet and spicy chutney of tomatoes cooked with spices. Serve it with rice, chapathi, dal chawal or khichdi or a simple hearty pulao
Prep Time10 mins
Cook Time15 mins
Course: Accompaniment, Chutney
Cuisine: Indian
Servings: 6
Calories: 58kcal
Author: Farrukh Aziz


to prepare tomato chutney recipe

  • 2 cups firm red tomatoes chopped
  • 1 onion small size, finely chopped (optional, you may skip this if you wish to)
  • 2-3 green chilies finely chopped
  • 3-4 cloves garlic crushed or chopped
  • ½ inch ginger piece grated
  • 1 ½ teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 10-12 curry leaves
  • 1 teaspoon mustard seeds
  • ½ tablespoon tamarind pulp
  • 2 teaspoon jaggery
  • Salt to taste
  • 1-2 tablespoons oil


  • To begin with, firstly, heat oil in a pan. Then add cumin seeds, mustard seeds and curry leaves and fry for few seconds
  • Now, add garlic and ginger and fry until aromatic and garlic get golden, do not burn
  • Then add green chillies and oniuons and fry on high for a minute or two until soft and pink
  • Now add salt, tomatoes and fry on high heat for another 2-3 minutes
  • Add red chili powder, turmeric powder and cook on high heat for another minute. Cook on low heat until tomatoes are soft and mushy, it will take 3-4 minutes
  • Finally, add tamarind pulp and jaggery, mix. Cook for another 1-2 minutes until jaggery melts and mixes well in the chutney
  • Spicy Tomato Chutney is ready to serve, enjoy it either with rice, chapathi, dal chawal, khichdi or with idli, dosa, pulao et al.


Calories: 58kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Sodium: 62mg | Potassium: 174mg | Fiber: 1g | Sugar: 4g | Vitamin A: 625IU | Vitamin C: 43.7mg | Calcium: 22mg | Iron: 0.6mg