Tomato Chutney
Indian Recipe

This quick, easy chutney is incredible with homegrown summer tomatoes. You can also substitute plums for a sweet-spicy variation.


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4 tablespoons vegetable oil
1 medium onion, rated fine*
1 teaspoon salt
1 2-inch piece ginger, grated fine*
2 teaspoons crushed garlic
1–2 green chilies, split in half**
2 whole bay leaves***
1 1/2 teaspoons ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon red chili powder
1/4 teaspoon freshly ground black pepper
6 medium tomatoes, chopped
1 heaping tablespoon brown sugar
* You can grate the onions by hand, or use a food processor. The goal is to achieve a paste-like consistency.** Use Serrano or Thai chilies. Add 1–2 more chilies if you like your chutney super-hot.

***Leave the whole bay leaves in the chutney.


  1. Heat the vegetable oil in a skillet set over medium-high heat. When it sizzles, add the onions, sprinkle with salt, and cook until golden.
  2. Add the crushed garlic and ginger and cook for one minute.
  3. Add the green chilies and bay leaves and cook for 30 seconds.
  4. Add the coriander, cumin, turmeric, chili powder, and black pepper. Mix well.
  5. Add the tomatoes, sprinkle with the brown sugar, and mix well.
  6. Cook on a slow simmer for 10 minutes.
  7. Remove from the heat and cool to room temperature. Place in an airtight container and refrigerate. This will keep several days.
Preparation Time: 
A Barbara Adams Beyond Wonderful recipe
with Home Chef India, Leela Manilal.