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    You are here: Home / RandomPosts / Tomato Chutney Recipe

    Tomato Chutney Recipe

    Last Updated On: Mar 26, 2025 by Sharmilee J

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    Tomato Chutney is a tasty South Indian dip or side dish made using tomatoes, onion, garlic and spices. Tomato Chutney or Thakkali Chutney serves as a great side dish for idli, dosa, chapathi, upma etc. Let us learn to make Tomato Chutney Recipe with step by step pictures and video.

    Tomato chutney is one of the staple side dishes that I make to go along with South Indian breakfast like Idli, dosa, pongal, vada, oothapam. It goes well with chapathi, frankie, parathas and sandwiches too.

    About Tomato Chutney

    Tomato chutney is a popular South Indian dip made using tomatoes, onion, garlic, coriander leaves and red chillies as main ingredients. Tomato chutney can be made in a number of ways. This is one easy and quick recipe that you can make in a jiffy. We call this thakkali chutney in tamil.

    This is ammas special tomato chutney recipe that is absolutely our family favorite, in fact few of my friends who tasted it loved it too. So this tomato chutney is one of the most commonly made chutneys for breakfast / dinner.

    Traditionally tomato chutney was made using aatukal(hand mortar pestle) by crushing onion tomatoes roughly then sauteing it until raw smell leaves and finally tempering it. But these days we use mixer for ease and convenience though the taste that comes from hand ground chutney is totally different, this tomato chutney has its own unique taste.

    This tomato chutney is very easy to make as all the ingredients are grind raw then boiled for few mins along with a final tempering. You do not need to baby sit while boiling just do other works and give a stir on and off and tada your tomato chutney is ready.

    Tomato Chutney Video

    Tomato Chutney Recipe – 2 Methods

    • Tomato Chutney Easy version : Easy and quick to make tomato chutney using tomatoes, onion, garlic, coriander leaves, garlic, red chilies etc.
    • Onion Tomato Chutney : This is a basic simple version made by sauteing and grinding the ingredients including onion, tomato, curry leaves, coriander leaves finally tempered.

    Tomato Chutney Ingredients

    • Tomato – Choose fresh ripe juicy tomatoes for best tasting tomato chutney. As we are going to grind it you can chop them roughly.
    • Onion – Onion measure is very little for this recipe just for sauteing along with tempering. You can use either big onion or small onion.
    • Garlic – Garlic in this chutney elevates the taste and flavor of this chutney so I recommend adding it.
    • Tadka – A basic simple tadka is made using oil mustard seeds, curry leaves and urad dal. Hing is optional but adds good flavor to this chutney. I used a combination of kashmiri red chilies and regular red chilies to give more spice and color.
    • Herbs : Coriander leaves gives a distinct flavor to this chutney.

    How to make Tomato Chutney Step by Step

    Grinding and preparing tomato paste

    1.To a mixer add all the ingredients listed under ‘to grind’ :

    • 5 big tomatoes
    • 6 nos garlic cloves
    • 1/4 cup coriander leaves
    • 2 kashmiri red chilies
    • 2 regular red chilies
    add ingredients

    2.Grind it to a smooth paste without adding water. Set aside.

    grind to a smooth paste

    3.To a kadai / pan : heat 2 teaspoon oil add 1/4 cup chopped onions saute until transparent and golden.

    saute onion

    Boiling chutney

    4.Now add tomato paste.

    add tomato paste

    5.Rinse mixer jar with 1/4 cup water and add it too.

    rinse water and add it

    6.Let it start to boil.

    let it boil

    7.Once it starts to boil cook covered as it splutters a lot.

    cook covered

    8.Open and give a quick stir then again cook covered. This is done to avoid burning at the bottom.

    boil well

    9.It starts to thicken. Cook covered and stir in between.

    cook until raw smell leaves

    10.Cook until the chutney is thick, raw smell leaves and oil starts to float.

    cook for few mins

    Tempering Tomato Chutney

    11.To a tadka pan : heat 2 teaspoon oil first crackle 1 teaspoon mustard seeds. then add 1/2 teaspoon urad dal let it become golden then finally add few curry leaves, add a pinch of hing and switch off.

    tadka temper items

    12.Add this tadka to chutney.

    add tadka

    13.Give a quick mix. Cook for 2 mins then switch off.

    mix well

    Tomato chutney ready.

    tomato chutney served in a blue ramekin with crispy dosa to accompany with

    Onion Tomato Chutney

    It serves as a great side dish for idli dosa and even roti! I love this chutney for the green chili flavor along with tomato coriander combination…do try this for yourself am sure you will agree with me. This chutney is unique with its green chili flavor. It tastes best with idlis, dosas, upma or even roti.

    onion tomato chutney with dosa

    Onion Tomato Chutney Step by Step

    1. In a pan heat oil in a kadai – add 2 tomatoes, 10 small onion and 2 green chilies and saute till mushy. Once raw smell of tomatoes leave, add few curry leaves.Tomato Chutney - Step1
    2. Saute till it becomes like a thokku then add a handful coriander leaves, give a quick stir and switch off. Transfer the ingredients to a mixer along with salt.Tomato Chutney - Step2
    3. Add little water and grind it to a fine paste. Heat oil in  pan – add 2 teaspoon oil add 1 teaspoon mustard seeds let it crackle. then add 1/2 teaspoon urad dal let it become golden then add curry leaves and a pinch hing. Transfer it to the chutney. Stir well.Tomato Chutney - Step3

    Serve hot with soft idlis or crispy roast dosa!

    Expert Tips

    • You can skip garlic if you don’t like the flavor but I strongly recommend adding it for best tasting tomato chutney.
    • Skip coriander leaves and proceed with other ingredients if you prefer.
    • If you do not have kashmiri red chilies add 3 regular red chilies itself in total.
    • Adding hing is purely optional while tempering.
    • You can even add onions while grinding itself and boil the chutney but it takes time for the raw smell of onion to go also the taste slightly varies.
    • Tempering is done at the last stage so that the flavor stays. But if I am in a hurry I usually temper before adding onions that way also it tastes good.
    • You can either use big onion or small onion.

    Variations

    • Coriander and curry leaves gives a great flavor when combined together while grinding.
    • I used gingelly(nallenai) oil for tempering, you can use normal cooking oil too, but gingelly oil gives great aroma.
    • It takes for the tomato puree to boil and leave its raw smell.
    • Any thick bottomed kadai or iron kadai works best.
    • You can even use canned tomato puree for this recipe though fresh tomato puree tastes the best.

    Serving & Storage

    You can serve tomato chutney with idli, dosa, pongal , oothapam, pongal etc. It goes well with parathas, sandwiches etc.

    You can keep tomato chutney in room temperature and use it for a day or 2 depends on your weather conditions. But if you want to extend shelf life then make tomato chutney thick more like thokku in consistency and add more oil. That way it keeps well for 4-5 days in room temperature.

    FAQS

    1.What to serve with tomato chutney?

    You can serve tomato chutney with any south indian breakfast like Idli, dosa, pongal, vada, oothapam etc.

    2.How long tomato chutney last?

    Tomato chutney lasts for 2 days(depends on your climatic conditions too) in room temperature itself and can extend up to 3-4 days in fridge. If you want to extend shelf boil for some more time, and make the chutney more like thokku (thick) with little more oil.

    3.What is tomato chutney made of?

    Tomato chutney is made using basic ingredients like onion, tomato, garlic and red chillies as main ingredients.

    If you have any more questions about this tomato chutney recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this tomato chutney recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    TomatoChutney3
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    Tomato Chutney Recipe | Thakkali Chutney Recipe

    Tomato Chutney is a tasty South Indian dip or side dish made using tomatoes, onion, garlic and spices. Tomato Chutney or Thakkali Chutney serves as a great side dish for idli, dosa, chapathi, upma etc. Let us learn to make Tomato Chutney Recipe with step by step pictures and video.
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Servings4
    AuthorSharmilee J

    Ingredients

    Tomato Chutney

    To grind:

    • 5 big tomatoes
    • 6 nos garlic cloves
    • 1/4 cup coriander leaves
    • 2 kashmiri red chillies
    • 2 regular red chillies

    To temper:

    • 2 teaspoon oil
    • 1 teaspoon mustard seeds
    • 1/2 teaspoon urad dal
    • few curry leaves
    • a pinch hing optional
    • 1/4 cup onion

    Others

    • salt to taste
    • water as needed
    • 2 teaspoon oil

    Onion Tomato Chutney

    • 4 small tomatoes roughly chopped
    • 10 small onion
    • 2 green chillies
    • a small sprig curry leaves
    • a handful coriander leaves
    • 2 teaspoon oil
    • salt to taste

    To temper

    • 2 teaspoon oil
    • 1 teaspoon mustard seeds
    • 1/2 teaspoon urad dal
    • a generous pinch hing
    • a small sprig curry leaves

    Instructions

    • To a mixer add all the ingredients listed under ‘to grind’ : tomatoes, coriander leaves, garlic and red chillies.
    • Grind it to a smooth paste without adding water. Set aside.
    • To a kadai / pan : heat oil add onions saute until transparent and golden.
    • Now add tomato paste.
    • Rinse mixer jar with 1/4 cup water and add it too.
    • Let it start to boil.
    • Once it starts to boil cook covered as it splutters a lot.
    • Open and give a quick stir then again cook covered. This is done to avoid burning at the bottom.
    • It starts to thicken. Cook covered and stir in between.
    • Cook until the chutney is thick, raw smell leaves and oil starts to float.
    • To a tadka pan : heat oil first crackle mustard seeds. then add urad dal let it become golden then finally add curry leaves, add a pinch of hing and switch off.
    • Add this tadka to chutney.
    • Give a quick mix. Cook for 2 mins then switch off.
    • Tomato chutney ready.

    Video

    Notes

      • You can skip garlic if you don’t like the flavor but I strongly recommend adding it for best tasting tomato chutney.
      • Skip coriander leaves and proceed with other ingredients if you prefer.
      • If you do not have kashmiri red chilies add 3 regular red chilies itself in total.
      • Adding hing is purely optional while tempering.
      • You can even add onions while grinding itself and boil the chutney but it takes time for the raw smell of onion to go also the taste slightly varies.
      • Tempering is done at the last stage so that the flavour stays. But if I am in a hurry I usually temper before adding onions that way also it tastes good.
      • You can either use big onion or small onion.
    Nutrition Facts
    Tomato Chutney Recipe | Thakkali Chutney Recipe
    Amount Per Serving (60 g)
    Calories 60 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 0.3g2%
    Trans Fat 0.01g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Sodium 23mg1%
    Potassium 110mg3%
    Carbohydrates 5g2%
    Fiber 1g4%
    Sugar 2g2%
    Protein 1g2%
    Vitamin A 487IU10%
    Vitamin C 135mg164%
    Calcium 34mg3%
    Iron 0.5mg3%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

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    Filed Under: Chutneys, Dips and Chutneys, For Idli, Dosa, RandomPosts, Sharmis Passions, Travel Food Series

    Reader Interactions

    Comments

    1. Sushma Madhuchandra

      October 17, 2013 at 12:24 pm

      Tomato Onion chutney is so versatile & it is our family favorite:)

      Reply
    2. Veena Theagarajan

      October 17, 2013 at 1:51 pm

      love the color and flavour of it

      Reply
    3. Hamaree Rasoi

      October 17, 2013 at 3:48 pm

      Colorful and lovely looking chutney. must have tasted very flavourful as well.
      Deepa

      Reply
    4. Manjula Bharath

      October 17, 2013 at 9:37 pm

      omg attractive color and fingerlicking chutney there 🙂 very very flavorful one !!

      Reply
    5. Happys Cook

      October 18, 2013 at 4:17 am

      yummy chutnet… flavourful…

      Reply
    6. Wer SAHM

      October 18, 2013 at 5:49 am

      spicy hot chutney …same way my Amma use to make tomato chutney…. nice clicks

      Reply
    7. Mona

      October 18, 2013 at 7:03 am

      hey cn som1 tell me wether we can make a garlic/ginger paste and store it for a week or so????

      Reply
      • SHARMILEE J

        October 18, 2013 at 11:48 am

        Please check homemade gingergarlic paste recipe here….yes you can refrigerate it for a week and use it

        Reply
    8. Sona S

      October 18, 2013 at 8:25 am

      Delicious and yummy chutney.

      Reply
    9. Shilpa Mohan

      October 18, 2013 at 10:45 am

      love your recipes… and i'm gonna try this one too…. looks yummy!!!!!!!

      Reply
    10. Arthy Suman

      October 18, 2013 at 3:56 pm

      love the colour of chutney….

      Reply
    11. D.Ragunnaath Balaji

      February 15, 2014 at 9:01 am

      Super… mouth watering!! Will try this for sure… Thanks for the super easy method of preparation!

      Reply
    4.78 from 9 votes (9 ratings without comment)

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