Velvety Tomato Chutney

Visit the Indian Food Glossary for information on the ingredients in this recipe
tomato spicy chutney

The rich aroma in your kitchen will have you wanting to just eat this thick tomato based chutney all on its own. After a taste test, I nearly did eat it all up. An ideal accompaniment to fried savories with a consistency rather like a relish or western-style ketchup with a hint of sweetness, I am thinking a small spoonful of tamarind paste could be used instead of the sugar for an even better result. Toss in some fresh cilantro for even more flavor and a few seeded and finely chopped hot chillies if desired. I'll be making this again and again.

Transfer to a sealed container if not using right away and the freshness will be waiting to dress up your meals for a few days. I know that I will always have some of this easy to prepare goodness on hand. If I can resist sticking the spoon into the chutney prior to dinner and into my mouth, a variation on my famous mushroom curry is next up for review along with a topping for easy potato-style samosas without pastry.

Velvety Tomato ChutneyVelvety Tomato Chutney
Recipe by
Cuisine: Indian
Published on August 10, 2012

A thick, rich and flavorful cooked tomato chutney seasoned with a blend of Indian spices

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  • 1 teaspoon ground cumin
  • 2 heaping teaspoons fresh ground coriander
  • 1 teaspoon garam masala
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon mace (optional)
  • pinch of ground cinnamon
  • pinch of ground cardamon
  • pinch of ground cloves
  • pinch of ground nutmeg
  • pinch or two of asafetida
  • 2 teaspoons brown sugar or jaggery
  • 3 tablespoons water
  • handful of dried curry leaves
  • 1 tablespoon ghee or sesame oil
  • 2 large tomatoes, seeded and finely diced
  • 2/3 teaspoon sea salt
  • Whisk together the ground spices, sugar and water in a small bowl. Stir in the curry leaves.

  • In a medium heavy-bottomed saucepan, heat the ghee or oil over medium heat. When hot, add the spice mixture and stir for one minute. Now add the tomatoes and salt and bring to a boil. Reduce the heat to medium-low and simmer, stirring often, for 20 minutes or until you have a thick paste.

  • Serve fresh or refrigerate in a sealed container for 2 or 3 days.

Makes 1 1/2 cups
More staple chutneys and sauces from Lisa's Vegetarian Kitchen:
Tomato Chutney, South Indian Style
Fresh Tomato Chutney
Hot Green Chili Sauce
Quick and Easy Tomato Chutney

On the top of the reading stack: Whir of Gold by Sinclair Ross

Audio Accompaniment: Addis Pablo - East of River Nile


Hannah said...

Is there something that could be used in place of curry leaves? I'll have to order them online one of these days, but would love to make this with tomorrow's dinner :)

Jacqueline Meldrum said...

That looks good Lisa. I am thinking about having it with a dal to spice things up. *mouth watering*

Lisa Turner said...

It is so delicious Jac.

Hannah, you can use bay leaves instead of the curry leaves, though you won't get quite the same flavour. You could even just leave out the curry leaves or bay leaves entirely and the sauce would still taste great.