• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Culinary Shades

  • Home
  • Recipes
  • About Me
  • Subscribe
menu icon
go to homepage
  • Home
  • Recipes
  • About Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About Me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    You are here: Home / Recipes / Condiments / Tomato Chutney Recipe

    Tomato Chutney Recipe

    Published by Alpa Jain . This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Tomato chutney is an Indian condiment made with tomatoes. It is savory, spicy, and sweet in taste. It is served with Indian meals, snacks, and appetizers. Check out this quick and easy tomato chutney recipe that can be made in the instant pot or the stovetop.
    Tomato Chutney.
    Tomato Chutney.
    Tomato Chutney.
    Tomato Chutney.
    Tomato Chutney.
    Tomato Chutney.
    Tomato chutney served in a bowl.

    Tomato chutney is an Indian dip made with fresh tomatoes, onions, and spices. It is a very popular condiment and served with Indian meals as a side, or as a dip with snacks and appetizers.

    It is really very easy to make tomato chutney at home and it can be made in a quick way in the instant pot or on the stovetop.

    Jump to:
    • Tomato chutney ingredients
    • How to make tomato chutney?
    • How do you thicken tomato chutney?
    • What goes with tomato chutney?
    • How long does tomato chutney last?
    • Can I freeze tomato chutney?
    • 📖 Recipe

    Tomato chutney ingredients

    This sweet, savory, and mildly spicy chutney is made with very few ingredients found in the kitchen pantry. The main ingredient is tomato and I have used fresh Roma tomatoes but you can use cherry tomatoes or even canned ones if you like.

    Ginger, onion, and some whole spices like red chili, mustard seeds, cumin seeds, cloves, and peppercorn are used and they give a nice aroma and flavor to the chutney. Finally, a little bit of sugar gives it a perfect sweetness to balance the savory and spicy taste.

    You can adapt the sweetness and spiciness of the chutney based on your preference. My kids enjoy it with their favorite aloo paratha so I keep it mild in spiciness.

    Tomato chutney served in a bowl.

    5 Day Guide:

    Vegetarian Indian Cooking

    Free email series

    Strawberry kulfi chunks served in a plate with cut strawberry.
    CulinaryShades logo

    How to make tomato chutney?

    It is really easy and effortless to make tomato chutney at home. I like to make it in the instant pot but it is equally simple to make it on the stovetop but it will need continuous monitoring and stirring.

    To make it in the instant pot, turn the instant pot on the saute mode on the normal setting. Heat some oil in it and then add the whole red chili, cumin seeds, mustard seeds, cloves, and peppercorn. Allow the seeds to crackle.

    Add onions and ginger and continue to saute until the onions are translucent. Then mix in the tomatoes and powder spices. Deglaze the bottom of the pot with a spatula after adding some water.

    collage of 4 images of making tomato chutney in instant pot.

    Pressure cook the chutney on high-pressure mode for 5 minutes and allow the pressure to release naturally for 5 minutes. Release the remaining pressure manually by moving the pressure knob to the venting position until the silver pin drops.

    Mix everything well and turn the saute mode on for about 5-7 minutes until the excess liquid evaporates. Once the tomato chutney is of the desired consistency, press cancel and transfer it to a serving bowl.

    To make the chutney on the stovetop, use a heavy bottom saucepan and saute all the ingredients in a similar way. After adding tomatoes and spices, cook it until the moisture evaporates.

    How do you thicken tomato chutney?

    Tomato chutney can be a little runny as tomatoes release water once they are cooked. The best way to thicken it is by cooking it for a few minutes in the instant pot on the saute mode or on a medium flame on the stove top.

    Once the thickness is as per your desired liking, you can transfer it to a serving bowl and stop the cooking process.

    What goes with tomato chutney?

    Tomato chutney is a flavorful dip and condiment and goes with a lot of south Indian dishes like idli, dosa, and uttapam. It can also be served as a dip with snacks or appetizers like fritters, kebabs, cutlets, and other finger foods.

    It also makes a great accompaniment when served as a side dish with Indian meals. Paneer paratha, aloo paratha, or just plain paratha taste great with sweet and savory tomato chutney. I also like to serve it with rice and pulao.

    It can also be used in more unique and creative ways by topping it on some toast, bruschetta, pizza, or served with some grilled cheese.

    Tomato chutney served in a bowl.

    How long does tomato chutney last?

    If you have any leftovers or if you are meal planning ahead for the week, you can store the chutney in an airtight container in the fridge. Tomato chutney can be stored in the fridge for about a week.

    When you are ready to eat, you can serve it cold or just reheat it in the microwave to get it to room temperature.

    Can I freeze tomato chutney?

    Tomato chutney freezes well and it can be made ahead of time for meal planning. Allow the chutney to cool down completely and then portion it and store it in freezer-safe containers or food storage bags. Frozen tomato chutney stays well for up to a month.

    When you plan to serve it, you can simply take out the container from the freezer and place it in the fridge overnight. However, in case you forget to do that then you can easily defrost it in the microwave directly.

    Tomato Chutney 03.

    If you enjoyed this recipe, you may also like

    • Cranberry chutney
    • Mango chutney
    • Chunda
    • Sweet and spicy peach jam
    • Dal vada (lentil fritters)

    Don't forget to rate the recipe by clicking the stars. Also, pin the recipe by clicking the "Pin" button, for your future reference.

    📖 Recipe

    Tomato chutney served in a bowl.

    Tomato Chutney Recipe

    Tomato chutney is an Indian condiment made with tomatoes. It is savory, spicy, and sweet in taste. It is served with Indian meals, snacks, and appetizers. Check out this quick and easy tomato chutney recipe that can be made in the instant pot or the stovetop.
    5 from 4 votes
    Rate Recipe Print Pin Save Saved!
    Course: Condiment, Side Dish
    Cuisine: Indian
    Diet: Gluten Free, Vegan
    Prep Time: 5 mins
    Cook Time: 20 mins
    Total Time: 25 mins
    Servings: 8 person
    Calories: 38kcal
    Author: Alpa Jain
    Follow on Facebook@culinaryshades

    Equipment

    • Instant Pot 3 qt
    • Spatula

    Ingredients

    • 1 lb Tomato (4-5 count, chopped)
    • ½ cup Onion (chopped)
    • 1 tablespoon Ginger (chopped)
    • ½ teaspoon Salt (adjust to taste)
    • 1 tablespoon Organic cane sugar (adjust to taste)
    • ¼ cup Water

    Oil and spices

    • 1 tablespoon Oil
    • 1 count Whole Red Chili
    • ¼ teaspoon Mustard seeds
    • ¼ teaspoon Cumin seeds
    • 2 count Cloves
    • 3 count Peppercorn
    • ¼ teaspoon Red chili powder (to taste)
    • ⅛ teaspoon Turmeric powder
    • 1 teaspoon Coriander powder
    Prevent your screen from going dark

    Instructions

    Making tomato chutney in the instant pot

    • Turn the instant pot on the saute mode on the normal setting.
    • Once the instant pot is hot, add oil.
    • Once the oil is hot, add the whole red chili, cumin seeds, mustard seeds, cloves, and peppercorn. Allow the seeds to crackle.
    • Add onions and ginger and continue to saute until the onions are translucent.
    • Add the tomatoes, red chili powder, coriander powder, and turmeric powder and mix well.
    • Add the water and deglaze the bottom of the pot with a spatula.
    • Add salt and sugar and mix well.
    • Press cancel to come out of the saute mode.
    • Close and lock the lid with the pressure release valve in the sealing position.
    • Pressure cook on high pressure mode for 5 minutes. (turn "keep warm" setting on)
    • Allow pressure to release naturally for 5 minutes and then release the remaining pressure manually by moving the pressure knob to the venting position until the silver pin drops.
    • Mix everything well and turn the saute mode on for about 5-7 minutes until the excess liquid evaporates.
    • Once the tomato chutney is of the desired consistency, press cancel and transfer it to a serving bowl.

    Making tomato chutney on the stovetop

    • Heat a thick bottom saucepan on the stove on medium flame.
    • Once it is hot, add oil.
    • Once the oil is hot, add the whole red chili, cumin seeds, mustard seeds, cloves, and peppercorn. Allow the seeds to crackle.
    • Add onions and ginger and continue to saute until the onions are translucent.
    • Add the tomatoes, red chili powder, coriander powder, and turmeric powder and mix well.
    • Add salt and sugar and mix well.
    • Allow it to cook for about 5-7 minutes until the tomatoes are soft, well cooked and the excess liquid has evaporated. Keep stirring intermittently.
    • Once the tomato chutney is of the desired consistency, take it off the flame.
    Nutrition Facts
    Tomato Chutney Recipe
    Amount per Serving
    Calories
    38
    % Daily Value*
    Fat
     
    2
    g
    3
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Sodium
     
    150
    mg
    7
    %
    Potassium
     
    162
    mg
    5
    %
    Carbohydrates
     
    5
    g
    2
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    525
    IU
    11
    %
    Vitamin C
     
    9
    mg
    11
    %
    Calcium
     
    11
    mg
    1
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @culinaryshades23 or tag #culinaryshades

    Subscribe to Newsletter

    Receive new recipes in your inbox

    Black eyed pea curry served in a metallic bowl and garnished with sliced lime and onion.
    CulinaryShades logo

    Recipes for you

    • Cilantro Chutney
    • How To Make Whipped Cream
    • Coconut Chutney
    • Instant Pot Hummus

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alpa Jain - Author of Culinaryshades

    Hi! I am Alpa. I am passionate about cooking and love to share my tried and tested vegan and vegetarian recipes for your family and friends to enjoy!

    More about me →

    Recent Recipes

    • Bread Machine Sourdough Bread
    • Chocolate Covered Apricots
    • Bread Machine Pizza Dough
    • Frozen Chocolate Covered Strawberries

    Instant Pot Recipes

    • Instant Pot Matar Paneer
    • Instant Pot Cabbage Soup
    • Instant Pot Paneer
    • Instant Pot Palak Paneer

    Buy Me a Coffee

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Affiliate Disclosure

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Buy me a coffee

    Copyright © 2022 CulinaryShades on the Cravings Pro Theme