Friday, May 14, 2010

Tomato Chutney

Tomato is a bright red fruit used in the preparation of almost all kinds of Indian curries. Tomato is a wonderful source of lycopene, a natural antioxidant.

This tomato chutney can be had with chappathi or rice. Amma usually makes this chutney when she is in a hurry as this requires only a few minutes of cooking time.


2 big tomatoes sliced
1 medium onion chopped
1 inch piece of ginger chopped
4 chopped green chillies
1 sprig curry leaves
2 tbsp coconut oil
1/2 tsp mustard seeds
salt to taste

To grind:
1 cup coconut
1 shallot


1.Heat oil in a pan and add mustard seeds.Let them crackle.
2.Add the ginger,green chillies,curry leaves and onion. Saute till the onion turns light brown.
3.Add the tomatoes,salt and mix well until the tomatoes turn into a paste.
4.Pour in the ground coconut mixture and enough water for the gravy.
5.Switch off the flame before the gravy comes to a boil.


BeenaShylesh said...

i also used to make tomato chutney..but another method..i dont use coconut...i think this will be grt taste...will give a try for it..

Jfiyah83 said...

that looks so good. i wish i had that with some naan. i would be in heaven.

check me out at

Puru said...

I tried out this particular recipe and it has come out superb! Thanks a lot... Cheers - Geeta