Mar 25, 2009

Tomato Chutney

This is a recipe which I learnt from my Mother-in-law. When they had visited us, she saw some packets of readymade tomato chutneys that I had in the fridge. That is when she taught me how to make this and also made a big batch for me. This is a versatile chutney and has a very long shelf-life. From applying on breads, to having as sides with rotis/dosas/or just rice, it comes handy when you need it.

The procedure for making it is a little tiresome and you need to use your hand constantly when its being made, but if its so versatile, might as well take the pains one day and enjoy it later rite.

So, here goes..


Tomatoes, medium size - 5 ( I have used Roma Tomatoes)
Fenugreek/Methi seeds - 1/2 tsp
Curry leaves - 3-4
Salt - 1/2 tsp
Red Chilli powder - 1 tsp (or more). I have used the extra hot variety.
Turmeric powder - a pinch
Oil - 1 tbsp or more


- Pressure cook the whole tomatoes for 1 whistle in the cooker with water only under the vessel and not with the tomatoes.
- Once pressure comes down and cool enough to handle, discard the skin from the tomatoes and blend them to make a fine puree.
- In a heavy pan, heat the oil, add the methi seeds and once lightly browned, add the curry leaves. Next pour the tomato puree and add the salt, red chilli powder and the turmeric powder. Now, you have to keep stirring the mixture, else it will keep spluttering around. Either keep stirring continuosly on medium heat or turn the heat to low, cover the pan lightly just so that steam can escape from the pan. Keep checking and stirring every few minutes to see the water content and to avoid sticking.
- Stir evenly till all the mositure content has gone, the oil starts separating and the mixture becomes dry and comes together as one.
- Turn off heat.
- Once completely cooled, you can transfer it to a container with lid and refrigerate for months.
- Without refrigerating, it will be be good at room temperature easily for 2 days.
Note :

- More oil is used usually to keep the contents good for a long time. However I have used 2 tsps. Also its important that there is no water content at the end when the chutney gets done, if you want to store it for long. Else keeping it a little liquidy with the water content works just fine.
- Please keep in mind that the whole mixture of 5 tomatoes will reduce and yield only about 1/4 cup of the chutney, so adjust the spices and salt accordingly if you do want to make a bigger batch.

This is my entry to SWC-Meals on wheels, hosted by Lakshmi of Taste Of Mysore. Thank you for hosting Lakshmi.

This is also my entry to the FIL - Tomato hosted by Sanghi of Sanghi's Food Delights. Thank you for hosting Sanghi.

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Varsha Vipins said...

This is so simple n yum MAya..apt with Dosa/idli..:)

Shama Nagarajan said...

simple quick chutney...lovely

Cham said...

As the chutney is thick and dry, It will stay definetly good! Great for traveling!

Uma said...

looks so spicy and yummy! My fav. pickle!


I would love to eat with dosa!

sriharivatsan said...

I love the color Maya...Looks terrific...

First time here i suppose, wonderful blog with most liked recipies..Have to go through fully yet...Nice...Keep blogging..

Happy cook said...

Wow the chutney looks so thinck and delicious, i love the colour.

Chitra said...

slurp!!looks mouthwatering maya!!

Asha said...

Love it. I make one too, your's is thicker and looks great. Must try in Summer! :)

Vani said...

That looks wonderful! And the long shelf life too. That's great!

Ashwini said...

Yummy Maya..We make this too but we add fried garlic to it. Love the color..

Superchef said...

nice click!! so yummy and simple too!

A_and_N said...

Nice entry....this sounds similar to tomato thokku made in Tamil Nadu :) And yes, we (my parents and I) used to travel in trains with this and paranthas/idli :)

Meera said...

Hey, that tomato chutney looks really mouth watering.

Namrata Kini said...

Wow Maya this is a mouth-watering chutney.

Anjali said...

I made this and it was yummy. Thanks

LG said...

I am going to try this soon. Thanks for sending it to my event.