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One of the Indian cookbooks that I really enjoyed leafing through in the recent past is Hari Nayak’s ‘My Indian Kitchen‘. It’s beautiful to look at and the recipes are very easy to follow too. I have already posted this quick and easy Avocado Raita recipe from the book.

This tomato chutney is also a very quick to make recipe and goes well with just about anything; rice, rotis, chips, bread etc. The freshly ground spices make this chutney taste so vibrant and tasty. A must try!!

Print Recipe
Plum Tomato Chutney Yum
Plum Tomato Chutney
Course condiments
Cuisine north indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
cup
Ingredients
  • 2 Plum Tomatoes - chopped
  • 1 Red Onion - small, finely chopped
  • 2 cloves Garlic - finely chopped
  • 1 tbsp Coriander seeds
  • 1 tsp Cumin seeds
  • ½ tsp Black Peppercorns
  • 2 tsp Mustard seeds
  • 5 - 6 Curry leaves
  • 2 chilies Dry red
  • ½ tsp chili powder Red
  • 2 tbsp Tomato Paste
  • 2 tbsp Vinegar - (Red wine or white can be used)
  • to taste Salt
Course condiments
Cuisine north indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
cup
Ingredients
  • 2 Plum Tomatoes - chopped
  • 1 Red Onion - small, finely chopped
  • 2 cloves Garlic - finely chopped
  • 1 tbsp Coriander seeds
  • 1 tsp Cumin seeds
  • ½ tsp Black Peppercorns
  • 2 tsp Mustard seeds
  • 5 - 6 Curry leaves
  • 2 chilies Dry red
  • ½ tsp chili powder Red
  • 2 tbsp Tomato Paste
  • 2 tbsp Vinegar - (Red wine or white can be used)
  • to taste Salt
Plum Tomato Chutney
Instructions
  1. Grind coriander seeds, cumin and peppercorns to a fine powder.
  2. Heat 3tbsp oil in a saucepan over medium heat, add the mustard seeds, curry leaves and dry red chili. Once the seeds start to splutter, add the garlic and onion. Cook for 2-3 minutes.
  3. Add the ground spices, red chili powder and salt. Cook for another 2 minutes.
  4. Next add the chopped tomato, tomato paste, vinegar and ½cup of water. Reduce the heat to low and cook, stirring occasionally, about 10-15 minutes.
  5. Chutney is ready when it becomes thick and fragrant and is reduced to about 1 cup. Serve hot or cold.
Recipe Notes

Store in an airtight container in the fridge. Tastes great with rice, idli, dosa or even smeared on toasted bread.

Since this uses Summer's fresh Plum tomatoes, I'm sending this over to Valli's Summer Special Mela @ Cooking4allSeasons

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One thought on “Plum Tomato Chutney”

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