Ingredients
Method
- Heat oil, pop mustard seeds, add urad dal, chillies, asafoetida, curry leaves and garlic.
- Add the tomatoes, chilli powder, turmeric and salt. Cook until completely soft, about 12 minutes.
- Add the jaggery and cook until thick and jammy. Blend coarse if you like.
- Cool and keep in the fridge for up to a week. Serve with dosa, idli or rice.
The spices that matter
Black or brown mustard seeds start most South Indian, Gujarati and Maharashtrian tempering: they pop in hot oil before curry leaves and dals go in. G…
No mustard seed? Cumin seeds give a different but workable tempering. Yellow mustard seeds are milder.
Fried in hot oil with mustard seeds for sambar, rasam, poha, upma, chutneys and Kerala and Tamil dishes.
No curry leaves? No real substitute. Lime zest gives a hint of the citrus note.
Fried whole in tempering for dal, sambar, chutneys and pickles, or roasted and ground into masalas.
No dried red chillies? Red chilli flakes.
Nice to have
Salt, oil or ghee, onions, ginger, garlic and fresh herbs are assumed. See how to make a tadka for the order to add whole spices.
Dishes with similar spices
Frequently asked questions
How long does tomato chutney take to make?
About 5 minutes to prepare and 20 minutes to cook.
What spices are in tomato chutney?
The essentials are mustard seed, curry leaves, dried red chillies. Nice to have: split black gram (for tempering), asafoetida.
Tips from travellers
Use Tomato chutney differently at home? Share your tip. The first good one goes right here.