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  • Preeti Shridhar

Tomato Chutney

A tangy accompaniment for rice and stuffed parathas.

Tomatoes are in season right now. Make the best use of them. I prefer to make chutneys and ketchup at this time.


Tomatoes 2 cup finely chopped

Vegetable oil 2tbsp

Green chilly 1 chopped.

Tamarind paste 2 tbsp

Ginger paste 1 tsp

Sugar 4 tsp

Salt 1/2tsp or To taste

Roasted cumin pd 3/4 tsp

Red chilly pd 1/2tsp


  1. Heat oil in a pan.

  2. Add green chilly and chopped tomatoes.

  3. Stir , cook for a minute.

  4. Add salt and ginger paste , cover and cook till tomatoes turn mushy.

  5. Keep pressing the tomatoes with the back of a spoon.

  6. Add tamarind paste, salt, sugar, red chilly pd and cumin pd .

  7. Mix well , cook till slightly thick.

  8. Taste and adjust salt and sugar.

  9. Stays fresh for 4-5 days in the fridge.

  10. You can also freeze it.


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