Monday, May 23, 2016

Recipe: Easy Tomato Chutney

Tomato Chutney is a staple in any South Indian's diet that you can easily whip up with a few leftover tomatoes in your fridge. Tomatoes have wonderful health benefits because they are a rich source of vitamin A, C, and folic acid. This tangy chutney is the perfect combination of spicy and sour. It compliments any vegetable poriyal, and goes along great with poori, chapati, idly, dosa, or even plain rice. I especially love it with Lemon Rice. You can even eat the chutney on a slice of toast! It is so versatile that I like to make it at least once a week.

Madh Mama's Easy Tomato Chutney


- 6 tomatoes
- 2 tbsp oil
- 1 tbsp mustard seeds
- pinch of asefoetida
- 2 dry red chillies
- 1 tsp salt (or to taste)
- 1 tbsp fenugreek powder
- 1 tbsp mustard powder
- 1/4 tsp chilli powder


Chop the tomatoes into quarters and keep aside.

Heat up the pan to medium and pour in the oil and the mustard seeds.

When the mustard seeds start to crackle, add asefoetida and dry red chillies and saute for a minute.

Then, add the tomatoes and salt. Cover the pan and cook it for 10 minutes.

Open it up and add fenugreek, mustard and chilli powder and stir it. Cover it again and cook it for an additional 10 minutes.

And voila!



  1. Wow! Great recipe & I love the action gifs in the steps!

  2. Hey Alex!

    This chutney goes well with a variety of items!

    Quick question - for an intercultural couple, what is your day-to-day meal plan?
    A mix of everything (subs, pasta, noodles, Indian etc.) or majority of Indian food? :)


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