How long does tomato chutney last?

4–5 days refrigerated in an airtight jar.

Can I make it without onion and garlic?

Yes — skip both and add a pinch of asafoetida (hing) in the tempering for a no-onion-no-garlic version.

What goes well with it?

Dosa, idli, uttapam, or simply spread on toast.

Tomato Chutney

Name: Tomato Chutney
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 4 medium Tomatoes; 1 medium Onion; 4 cloves Garlic; 3 pieces Dry red chillies; 0.75 tsp Salt; 0.5 tsp Mustard seeds; 8 leaves Curry leaves; 2 tbsp Anveshan Wood-Pressed Groundnut Oil

A tangy, slow-cooked tomato chutney with onion, garlic and red chilli, cooked and tempered in Anveshan Wood-Pressed Groundnut Oil.

Time breakdown

Prep Time10 min

Cook Time15 min

Total Time25 min

Ingredients

Tomatoes
Onion
Garlic
Dry red chillies
Salt
Mustard seeds
Curry leaves
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.

How to Make Tomato Chutney

1
Heat 1 tbsp Anveshan Groundnut Oil and sauté the onion, garlic and dry red chillies until soft.
2
Add the chopped tomatoes and salt; cook until pulpy and the oil separates, about 10 minutes. Cool.
3
Grind to a coarse chutney.