Fresh Tomato Chutney

Visit the Indian Food Glossary for information on the ingredients in this recipe
Fresh Tomato Chutney

This uncooked tomato chutney is a refreshing choice to serve alongside fried or baked savories calling out for some extra zip. Much like salsa in texture and flavor, I served this incredibly easy to prepare chutney with Indian rice flour pancakes.

Fresh Tomato ChutneyFresh Tomato Chutney
Recipe by
Cuisine: Indian
Published on October 26, 2008

Fresh-tasting and zesty uncooked tomato chutney — simple to prepare and delicious on flatbreads and savories

Preparation: 10 minutes

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  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 3 medium tomatoes, diced
  • 1-inch piece fresh ginger, minced or grated
  • 2 jalapeƱos, seeded and cut into thin strips
  • 1 fresh green chili, seeded and finely chopped
  • juice from 1 lime (2 tablespoons)
  • 1 tablespoon olive oil
  • pinch of cayenne
  • 1/2 teaspoon sea salt
  • 2 tablespoons fresh parsley or cilantro, finely chopped
  • Dry roast the cumin and coriander seeds in a small frying pan over medium-low heat for a minute or two or until the seeds darken a few shades. Transfer to a mortar and pestle and crush.

  • In a small mixing bowl, combine all the ingredients, including the crushed seeds, and gently mix. Let the chutney stand for an hour or two to let the flavors blend.

Makes about 2 cups of chutney

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Jacqueline Meldrum said...

This sounds fresh and tasty! I can think of loads of dishes that it would compliment.

Johanna GGG said...

great colourful favourful dish - would love to serve it with some curries (and am looking forward to the rice flour pancakes)

Sangeeth said...

oh! loving it!

Darius T. Williams said...

I'm loving this chutney - looks great!