This Indian tomato chutney recipe is tangy, gently spicy and easy to make with everyday ingredients. Cooked tomatoes, garlic and chillies give it a rich flavour, while a mustard-seed tempering adds classic South Indian aroma. Serve it with idli, dosa, pesarattu, upma or even steamed rice.
Why you’ll love this tomato chutney
- Ready in about 20 minutes.
- Uses affordable pantry ingredients.
- Easy to adjust for a mild or spicy taste.
- Works with breakfast dishes and simple rice meals.
Ingredients
Serves 4 | Prep: 5 minutes | Cook: 15 minutes
- 4 medium ripe tomatoes, chopped
- 1 small onion, sliced (optional)
- 3 garlic cloves
- 2–3 dried red chillies, to taste
- 1 tablespoon oil
- Salt, to taste
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal
- 8–10 curry leaves
- A pinch of asafoetida (optional)
How to make South Indian tomato chutney
1. Cook the aromatics
Heat half the oil in a pan. Add garlic and dried red chillies and stir briefly. Add onion if using and cook until soft.
2. Soften the tomatoes
Add chopped tomatoes and salt. Cook over medium heat for 8–10 minutes, stirring occasionally, until the tomatoes collapse and most of their watery liquid evaporates. Let the mixture cool slightly.
3. Blend and temper
Blend to a smooth or slightly coarse texture, adding a spoonful of water only if needed. Heat the remaining oil in a small pan. Add mustard seeds; when they pop, add urad dal, curry leaves and asafoetida. Pour the tempering over the chutney.
Tips for the best flavour
- Use ripe, flavourful tomatoes for natural tang and colour.
- Cook away excess moisture so the chutney does not taste raw or watery.
- For extra heat, add one green chilli with the tomatoes.
- For a no-onion version, simply leave the onion out.
What to serve with it
Pair this chutney with South Indian vegetable upma, besan chilla, idli or dosa. It also makes a tasty side for a simple rice and dal lunch.
Storage
Cool completely and store in a clean, covered container in the refrigerator for up to 3 days. Use a clean spoon each time and reheat only the portion you need. Discard if its smell, appearance or texture changes.
Frequently asked questions
Can I make tomato chutney without onion?
Yes. Onion is optional; tomatoes, garlic, chillies and tempering still make a flavourful chutney.
Why is my chutney watery?
The tomatoes may need more cooking. Simmer until the mixture thickens before blending.
Enjoy this homemade tomato chutney with your favourite South Indian breakfast, and adjust the chilli level to suit your family.