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  • Writer's pictureCheyenne

Tomato Chutney


1 tbsp oil

2 dried red chilis

3 garlic cloves, chopped

1 onion, sliced

3 tomatoes

1 tsp cumin powder

1 tsp red chili powder

1.5 tsp coriander powder

For tempering:

1 tbsp oil

1 dried red chili

1 tsp mustard seeds


  1. Heat oil in pot. Once hot, add dried red chilies, garlic, and onions

  2. Cook until onions are translucent

  3. Add tomatoes and salt

  4. Cook uncovered until tomatoes are soft and pulpy and most of the liquid has evaporated

  5. Turn off heat and allow it to cool completely

  6. Puree in a blender, set aside

  7. Heat 1 tbsp oil in small pan. Once hot, add dried red chilis and mustard seeds. Once mustard seeds start popping, remove from oil

  8. Pour hot oil over tomato puree

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