By Simran Makkar
November 2, 2026
Tomato chutney is the kind of side dish that makes a plain meal feel complete. Ripe tomatoes cook down with garlic, red chillies and a little tamarind until they turn tangy and thick, with a spicy kick at the end. It goes well with idli, dosa, paratha or even plain rice with a drizzle of ghee.
– 4 large ripe tomatoes, chopped – 1 tablespoon oil – 1 teaspoon urad dal – 1 teaspoon mustard seeds – 3-4 dried red chillies – 4-5 cloves garlic – 1 small onion, chopped – A small piece of tamarind, or 1 teaspoon tamarind paste – ½ teaspoon sugar or jaggery – Salt to taste – 8-10 curry leaves – A pinch of asafoetida (hing)
Heat the oil in a pan and add the urad dal, red chillies and garlic. Fry on medium heat until the dal turns light golden.
Add the onion and curry leaves and cook until the onion turns soft. Then add the tomatoes, tamarind, salt and sugar, and cook for 8-10 minutes, until the tomatoes turn mushy and the oil begins to separate.
Let the mixture cool, then grind it to a coarse or smooth paste, whichever you prefer. Add a splash of water only if the blender needs it.
For the tempering, heat a little oil in a small pan and add the mustard seeds. When they splutter, add the hing and a few curry leaves, then pour this over the chutney.
Serve fresh with idli, dosa or paratha. It keeps in the fridge for 3-4 days.