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Spicy Tomato Chutney

Published on: May 27, 2013 | Updated on: June 10, 2015
Spicy Tomato Chutney

Spicy Tomato Chutney

The spicy tomato chutney is seriously addictive and a perfect addition to any meal as it adds extra taste to the food. I must admit that this brilliant-colored chutney is really mouth-watering in which the taste of every ingredient is well-preserved. Spices add to the flavor and aroma and it tastes very similar to the red chutney served with dosa. You can serve it as a spicy dip with potato chips or with salad or anything you like. Also you can make a chappati roll by using this tomato chutney. For this, first stir fry the vegetables and add salt. Make very thin chapattis. Spread spicy tomato chutney on to the chappati. Create a layer of stir fried vegetables on the top, roll it and your chappatti roll is ready.

Ingredients for Spicy Tomato Chutney:

  • Tomato – 5 kg
  • Mustard oil – 250 g
  • Garlic paste– 250 g
  • Ginger paste – 250 g
  • Green chilies – 250 g (cut into two halves lengthwise)
  • Red chili powder – 1 spoon (depends upon your taste)
  • Garam masala – 1 spoon
  • Methi (Fenugreek) – 1 spoon
  • Jeera (Cumin seeds) – 1 spoon
  • Mustard seed – 1 spoon
  • Powdered rayi – 250 g
  • Vinegar – 250 g
  • Curry or Kari patta (Curry leaves) – 8-10 stems with leaves
  • Salt to taste

How to make Spicy Tomato Chutney

  • Boil the tomatoes for a min or two. Drain off the water and keep the tomatoes under cool running water. This will help in removing the peel of the tomatoes. Now grind these to form a paste or if you like the pieces of tomatoes in chutney then cut the tomatoes into small pieces.
  • Roast the cumin seeds on a hot tawa to make a powder (not very smooth)
  • Heat the mustard oil in a heavy-base sauce pan.
  • Add mustard seeds to it. Let these pop.
  • Add garlic and ginger paste, rayi powder, red chillies, curry patta, and methi. Keep stirring regularly as it should not burn. Add green chilies.
  • Once it leaves the oil add tomato paste to it.
  • Let it thickened. Add cumin powder.
  • Add garam masala, salt to taste and vinegar to it and keep frying till oil gets separated from chutney similar to a tadka.
  • Remove from flame and let it cool at room temperature.
  • Take a glass jar and transfer the spicy tomato chutney.


  • Do not buy round tomatoes for making this chutney. Buy only red pulpy tomatoes.
  • Glass jar should be completely dry. You can sterilize the jar by placing it under the sun or keep the jar in a pre-heated oven for about 20 minutes.
  • Do not add water.


I am a mother. A wife. And daughter of my loving parents by heart with passion for creativity, zeal to achieve something big in life but want to live life to its fullest.


Showing 2 Comments :

chutny recipe its good.
i like it very much . .. . . . .


In this spicy tomato chutney recipe what do you mean by a ‘spoon’? Teaspoon, desert spoon or tablespoon?
Also when you mention methi are you meaning leaves or seeds and if the latter ground or whole?

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