Simple, practical, and full of everyday flavour, tamatar ki chutney recipe | tamatar ki chatni | tomato ki chatni is a vegetarian south indian chutney made with oil, mustard, and methi / fenugreek in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 1 jar
- Category: chutney
- Cuisine: south indian
Ingredients
- 2 tbsp oil
- 1 tsp mustard
- ¼ tsp methi / fenugreek
- pinch hing / asafoetida
- few curry leaves
- 3 clove garlic (sliced)
- ½ inch ginger (chopped)
- ¼ tsp turmeric
- 1 tsp kashmiri red chilli powder
- 500 grams tomato (chopped)
- ½ tsp salt
Method
- firstly, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, ¼ tsp methi, pinch hing and few curry leaves.
- add 3 clove garlic, ½ inch ginger and saute until garlic turns golden brown.
- further keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder and saute slightly.
- add in 500 grams tomato, ½ tsp salt and saute for 2 minutes.
- cover and cook for 10 minutes stirring in between.
- cook until the tomatoes soften and turns mushy.
- continue to cook until the oil separates from sides.
- finally, cool the tamatar ki chutney and enjoy with rice, idli or dosa.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
