TOMato Chutney
  • Tomatoes - 1 kg
  • ½ tsp - Hing
  • 1 tsp - Turmeric Powder
  • Salt to taste
  • Jaggery to taste
  • 1 tsp - Fenugreek seeds
  • 10 nos - Dry red chillies
  • 1 tsp - Mustard Seeds
  • 3 tbsp - Oil
  1. Boil the tomatoes and turmeric powder in water till they cook and get soft. Let it cool.
  2. Roast red chillies, fenugreek seeds and put them in a blender jar.
  3. Add the cooled tomatoes, jaggery and salt to the blender.
  4. Blend it into a coarse paste.
  5. Heat oil in a pan, add mustard seeds and hing to it.
  6. Once the mustard seeds crackles, add the tomato paste to it. Check for salt and add if required.
  7. Cover the pan and cook on low flame till the oil seperates.
  8. Cool it and store it in a airtight jar.
  9. Tomato Chutney keeps well for couple of weeks when refrigerated.
Recipe by MADaboutkitchen at