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Recipe for Tomato ChutneyClick image to enlarge

Recipe for Tomato Chutney

Recipe for Tomato Chutney

(Ref: RCP232)

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Chutney is a spicy or sweet accompaniment ranging from coarse to fine texture. Chutneys come in variety of combinations of fruits and vegetables. Many chutneys can be used as a spread, dip or a side dish too! This particular Tomato Chutney tastes best with Rice or any kind of stuffed Paratha.


2 to 4

Preparation Time:

10 min

Cooking Time:

15 min


Tomatoes sliced - 6
 Ginger grated - 1 tbsp 
 Green Chillies split lengthwise - 4
 Asafoetida - ¼ tsp
 Cumin Seeds - 1 tsp
 Black Mustard Seeds - 1 tsp
 Bay Leaves - 2
 Paprika - ½ tsp 
 Turmeric powder - ½ tsp 
 Salt - 1 tsp 
 Cornflour - 1 tsp (optional) 
 Sugar - 2 tbsp 
 Cilantro chopped (Coriander Leaves) - 2 tbsp 
 Oil - 2 tbsp 


• Heat Oil in a pan, add Asafoetida, Mustard Seeds and Cumin Seeds. Once the seeds starts cracking, add Bay Leaves, Paprika and Turmeric Powder.

• Stir fry for a second and then add Tomatoes and Green chillies and Ginger.

• Mix well and bring it to boil. Cover and cook for about 5-7 minutes on low heat.

• If you feel that the mixture is too liquidy you can add the Cornflour mixed in 2 teaspoons of Water at this stage. Corn Flour gives the thickness to the gravy.

• Mix well and let the Chutney cook for another minute. Next add the Sugar and Cilantro, turn off the heat and cover for few minutes before serving.


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