Archive for September 12th, 2008

Quick and Easy Tomato Chutney

My Mysore Ajji and my Mom, both used to make this chutney for mostly chapathi on Thursday night’s; and on days when there was just tomatoes and no coconut for making chutney. It used to be sweet, tangy, and spicy and very delicious. I used to make this a lot when in Dubai, somehow missed doing it here. Anyway, I was picking up old stuff and found a book which had recipe for Tomato Gojju, and instantly it came to my mind about this chutney.

Tomato Chutney

Tomato Chutney


  1. 3 large wine ripe tomatoes.
  2. 12 curry leaves
  3. 4 sprigs cilnatro – chopped
  4. 2 tsp red chilli powder
  5. 3 green chillies
  6. 1 tsp each mustard seeds and Jeera.
  7. 1/4 tsp turmeric or haldi
  8. pinch of hing
  9. 3 tsp Jaggery or brown sugar
  10. salt to taste


  1. In a pan, add 3 tsp oil. When it is hot, add hing, mustard seeds, jeera.
  2. When the mustard seeds start spluttering, add haldi, curry leaves, and tomatoes.
  3. Fry for a few minutes.
  4. Next, add the salt, finely chopped cilantro, and also jaggery.
  5. Close the lid and allow to cook for 7-8 minutes.
  6. Once the tomatoes are cooked, you can serve them as is. That’s how my Ajji and Mom used to do.
  7. However, once the chutney was cool, I grinded it into a smooth paste. This was so that my daughter would not pick out all the curry leaves, green chillies.
  8. finely-ground-tomato-chutney


  9. I served it with Idli  as you can see below; it was just awesome.
Served with Idli

Served with Idli

P.S: With 3 green chillies, the chutney was quite spicy when it was grinded. So, if you are eating it without grinding add 3 chillies, so that you can pick them out. But, if you are going to grind it, add 1 or just 1/2 green chilli.

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