This superb south Indian style Tomato Chutney is a simple recipe you can rustle up in a hurry to serve with any meal. It is easy to make, like a mint chutney or a coconut chutney, and it is just as flavorful and versatile. With tomatoes in season, there’s no better time to make it. If you do, I’d love to know, so be sure to tell me in the comments below!
Why you’ll love this tomato chutney recipe
It’s simple. There’s very little prep involved and the chutney, which needs to be cooked, goes from scratch to done in about 30 minutes with very little hands-on time needed. It’s extremely versatile. In south India, you’d eat this tomato chutney with a “tiffin” dish like dosa or idli But you don’t have to limit yourself. Eat the chutney with an aloo paratha or in sandwiches, burgers, or as a side for a vegan steak. It’s delicious with nearly anything. It’s a great use for those seasonal tomatoes. With tomato season on, it’s nice to have another recipe where the tomato is a starring act rather than a supporting one, as it often is in recipes. It’s delicious. Sweet, salty, tangy, spicy. There’s something in this tomato chutney for every tastebud and your whole mouth will thank you for it.
How to make tomato chutney
Variations
For more zing, make a tempering or tadka of hot oil and sputter mustard seeds in it, then add two dry red chilli peppers, broken into small pieces, and a sprig of curry leaves. Once the curry leaves fry up, pour the tempering with the mustard, red chilies and curry leaves over the prepared chutney.
Storage and freezing instructions
This chutney will keep well for a week in the refrigerator. For longer storage freeze in a freezer-safe container and thaw completely before using. -Aeli Check to get new recipe updates by email.
What to eat with the tomato chutney
This south Indian tomato chutney recipe is delicious as a side dish and a perfect accompaniment to dosa, brown rice dosa, sorghum/jowar dosa or adai. Or eat it with uthappam or idli. Curd rice is especially great with tomato chutney. You can find my vegan curd rice recipe here. Eat this chutney with aloo paratha or a vegan naan. Or as a condiment in veggie burgers and sandwiches.
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