Introduction

This simple Tomato Chutney recipe delivers a burst of tangy, sweet, and spicy flavor perfect for pairing with snacks or meals. The process is straightforward and satisfying, creating that perfect ASMR cooking experience many enjoy. For another delicious tomato-based dish, try the Ravioli with Tomatoes, Asparagus, Garlic, and Herbs Recipe. Let’s get started on this easy condiment.

Ingredients

The vibrant red tomatoes sizzle as they hit the hot oil, releasing their sweet-tangy aroma while fresh spices crackle and pop, creating an irresistible sensory experience.

• Tomatoes
• Oil
• Mustard seeds
• Urad dal
• Dry red chilies
• Curry leaves
• Asafoetida
• Turmeric powder
• Salt
• Tamarind (or lemon juice)
• Jaggery (or sugar)

Timing

Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes

Context: This Tomato Chutney recipe is about 20% faster than similar recipes, making it perfect for quick ASMR food content.

Step-by-Step Instructions

Step 1 — Prepare the Tomatoes

Wash and dry 500g of ripe, firm tomatoes. Remove the cores and chop them into small, even chunks.

Using ripe but firm tomatoes will give your Tomato Chutney a better texture and natural sweetness.

Step 2 — Sauté the Aromatics

Heat 2 tablespoons of oil in a heavy-bottomed pan over medium heat. Add 1 teaspoon of mustard seeds and let them splutter.

Once the mustard seeds crackle, add 1 chopped onion and sauté until translucent—about 3–4 minutes.

Step 3 — Add Spices and Tomatoes

Stir in 1 teaspoon of turmeric, ½ teaspoon of red chili powder, and 1 tablespoon of ginger-garlic paste. Cook for 1 minute until fragrant.

Add the chopped tomatoes and mix well, coating them evenly with the spices.

Step 4 — Cook Until Softened

Reduce the heat to low, cover the pan, and let the tomatoes cook for 10–12 minutes.

Stir occasionally. The tomatoes should break down and become soft and pulpy.

Step 5 — Add Sweet and Sour Elements

Mix in 2 tablespoons of jaggery (or brown sugar) and 1 tablespoon of tamarind paste.

Taste and adjust sweetness or tanginess to your preference. Continue cooking uncovered for another 5 minutes.

Step 6 — Season and Simmer

Add salt to taste and simmer the Tomato Chutney for 8–10 minutes, stirring occasionally.

The chutney is ready when it thickens and oil starts to separate at the edges.

Step 7 — Cool and Store

Turn off the heat and let the Tomato Chutney cool completely before transferring to a clean, dry jar.

Store in the refrigerator for up to 2 weeks. For longer storage, sterilize jars and seal while hot.

Nutritional Information

Calories	45
Protein	1g
Carbohydrates	10g
Fat	0.5g
Fiber	2g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Lower-Sugar Version — Replace refined sugar with mashed dates or a touch of raw honey for natural sweetness with a caramel depth.
• Low-Sodium Swap — Use low-sodium tamari instead of regular soy sauce, or simply omit added salt to let the tomato flavor shine.
• Gluten-Free Option — Ensure your soy sauce or tamari is certified gluten-free, or use coconut aminos for a slightly sweeter, savory note.
• Dairy-Free Variation — Skip any yogurt or cream garnish; a splash of coconut milk can add creaminess without dairy.
• Lower-Carb Alternative — Reduce onions and substitute sugar with a sugar-free sweetener like stevia or erythritol to cut carbs.
• Protein Boost — Stir in cooked, crumbled tofu or toasted chickpeas at the end for extra plant-based protein and texture.
• Oil-Free Preparation — Sauté ingredients in vegetable broth or water instead of oil for a lighter, oil-free tomato chutney.
• Spice Control — Adjust chili quantity or use mild paprika instead of fresh chilies to manage heat while keeping flavor vibrant.

Serving Suggestions

• Spread on warm toast or crusty bread for a simple, satisfying snack.
• Serve as a tangy condiment with grilled chicken, fish, or paneer.
• Pair with dosas, idlis, or parathas for an authentic South Indian breakfast.
• Use as a flavorful dip for samosas, pakoras, or vegetable sticks.
• Elevate cheese boards by adding a small bowl of this vibrant Tomato Chutney.
• Mix into rice or quinoa for an instant flavor boost to your grain bowls.

This versatile Tomato Chutney shines in both everyday meals and special occasions, adding a burst of tangy, spiced flavor wherever it goes.

Common Mistakes to Avoid

• Mistake: Using underripe tomatoes. Fix: Choose fully ripe, red tomatoes for a naturally sweet and balanced flavor profile.
• Mistake: Overcrowding the pan when sautéing spices. Fix: Sauté whole spices in adequate oil on medium heat to unlock their full aromatic potential without burning.
• Mistake: Not cooking the tomatoes down enough. Fix: Simmer until the oil separates and the raw taste disappears, ensuring a rich, concentrated base.
• Mistake: Adding sugar too early in the cooking process. Fix: Stir in sugar towards the end to prevent it from caramelizing and creating a bitter undertone.
• Mistake: Grinding the chutney while it’s still piping hot. Fix: Allow the mixture to cool slightly before blending to avoid a steamed, watery texture.
• Mistake: Skipping the tempering (tadka) step. Fix: A final tempering with mustard seeds and curry leaves adds a crucial layer of flavor and aroma.
• Mistake: Using a dull blender blade. Fix: Ensure your blender blades are sharp to achieve the signature smooth, ASMR-worthy consistency.
• Mistake: Storing the chutney in a damp or non-sterile container. Fix: Use a clean, airtight glass jar to maximize freshness and prevent spoilage.

Storing Tips

• Fridge: Store Tomato Chutney in an airtight container for up to 2 weeks. Always cool to room temperature before refrigerating.
• Freezer: Freeze in freezer-safe containers or heavy-duty bags for up to 3 months. Leave ½-inch headspace for expansion.
• Reheat: Warm gently on the stovetop, stirring occasionally, until it reaches 165°F for food safety. Add a splash of water if too thick.

For best flavor and texture, thaw frozen Tomato Chutney overnight in the refrigerator before reheating.

Conclusion

This Tomato Chutney recipe is a simple way to add vibrant flavor to any meal. It’s perfect for beginners and packed with fresh ingredients. Try making this delicious condiment and share your results in the comments below!

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FAQs

How long does homemade Tomato Chutney last?

Properly stored in a sealed jar in the refrigerator, this Tomato Chutney will keep for up to two weeks. For longer preservation, you can process the jars in a water bath canner.

Can I make this Tomato Chutney less spicy?

Yes, you can easily adjust the heat level. Simply reduce or omit the chili peppers called for in the recipe. This allows you to customize the Tomato Chutney to your preferred taste.

What are the best ways to serve this chutney?

This versatile Tomato Chutney pairs wonderfully with cheese and crackers, grilled meats, or as a condiment for sandwiches. It also makes a fantastic dipping sauce for appetizers and snacks.