Go Back
+ servings

Plum Tomato Chutney

Author: Pavani
Print Pin
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: condiments
Cuisine: north indian
Servings: 2 cup


  • 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


  • Grind coriander seeds, cumin and peppercorns to a fine powder.
  • 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.
  • Add the ground spices, red chili powder and salt. Cook for another 2 minutes.
  • 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.
  • Chutney is ready when it becomes thick and fragrant and is reduced to about 1 cup. Serve hot or cold.


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
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!