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Mom's Tomato Chutney - Indian Tomato Relish

User Rating 3 Star Rating (1 Review)


I love this simple, easy-to-prepare Chutney. My Mom usually serves it with Pulaos and Biryanis. It also tastes really good with Stuffed Parathas.


  • 2 tbsps vegetable/canola/ sunflower cooking oil
  • 1/2 tsp mustard seeds
  • 6-8 curry leaves
  • 2 onions, sliced finely
  • 2 green chillies coarsely chopped (reduce for less heat)
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic paste
  • 5 big red, ripe tomatoes, chopped finely
  • 1 big green bell pepper, chopped fine
  • 1/2 bunch spring onions, chopped fine (approximately 50 gms/ 0.10 lbs)
  • 4 tbsps tomato ketchup
  • Salt to taste
  • 1/4 cup of chopped fresh, green coriander


  • Heat the oil in a pan and when hot, add the mustard seeds and curry leaves to it. Fry till the spluttering stops.
  • Now add the onions. Fry till soft. Add the green chillies and ginger and garlic pastes. Fry for a minute.
  • Add the tomatoes and cook till pulpy. When done, add the chopped green bell peppers, spring onions, tomato ketchup and salt to taste. Cook for 2 more minutes and turn off the heat.
  • Put the Chutney into a serving bowl and garnish with the chopped green coriander. Serve with any Pulao or with Stuffed Parathas.
User Reviews

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 3 out of 5
Curry, not Chutney, Member Joy_C

Instead of using this as a chutney, I actually think this was better as a curry base. I didn't have any curry leaves, so substituted with a couple of bay leaves and about 1/2 tsp of dried basil leaves. I wanted the pepper to be soft, so I added this pretty early on in the cooking process. I let it bubble away for longer than the recipe outlines and then added a tin of chickpeas, as this dish actually has a lot of fluid, even though I only added 3.5 tomatoes.

1 out of 1 people found this helpful.

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