Tomato chutney / Hyderabadi tamate ki chutney

Tomato chutney is basically cooked tomatoes seasoned with spices and tempered as per taste. Very famous in south asia, but every household has their own version of the dish, because of this there are many variations of tomato chutney, here’s is a simple hyderabadi style tomato chutney which is packed with flavours and will surely satisfy your taste buds.

Vegetarians can team up this Hyderabadi tomato chutney with khichdi and paapad while non-vegetarians can team it up with khichdi and onion omellete to make a full course breakfast or lunch.

Print Recipe

Tomato chutney / Hyderabadi tamate ki chutney

Course

Side dish

Cuisine

Indian, South Asian

Keyword

chutney, hyderabadi, tomato

Prep Time

5 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 2 large sized tomatoes (preferably ripe, chopped roughly)
• 3 tablespoon oil
• 1 fistful Curry Leaves
• 1/2 teaspoon Zeera/ cumin seeds
• 1/2 teaspoon Mustard Seeds
• 2 whole dried green chillies
• 1/2 teaspoon Ginger-Garlic Paste
• 3/4 teaspoon Red Chilli Powder
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Coriander Powder
• 1/2 teaspoon Salt (or as per taste)
• 2 medium Fresh green chillies
• 1/2 fistful Fresh Coriander Leaves / Cilantro (finely chopped)

Course Side dish Cuisine Indian, South Asian Keyword chutney, hyderabadi, tomato Prep Time 5 minutes Cook Time 15 minutes Servings people Ingredients 2 large sized tomatoes (preferably ripe, chopped roughly) 3 tablespoon oil 1 fistful Curry Leaves 1/2 teaspoon Zeera/ cumin seeds 1/2 teaspoon Mustard Seeds 2 whole dried green chillies 1/2 teaspoon Ginger-Garlic Paste 3/4 teaspoon Red Chilli Powder 1/2 teaspoon Turmeric Powder 1/2 teaspoon Coriander Powder 1/2 teaspoon Salt (or as per taste) 2 medium Fresh green chillies 1/2 fistful Fresh Coriander Leaves / Cilantro (finely chopped)

Instructions

1. Heat oil in a wok or kadai or pan. Firstly add all the tempering, that is, curry leaves, cumin seeds, mustard seeds, dried red chilli.

   
2. To the tempering add ginger garlic paste, red chilli powder, turmeric powder, mix well. Finally add the tomatoes, coriander powder, salt and mix well.

   
3. Cover and cook on medium flame for 2 minutes and lower the flame and cook covered for another 8 minutes. This roasts the toamtoes and softens them. Remove the lid and now mash the tomatoes a bit with spoon.

   
4. Finally add the green chilli and coriander and cook covered on low flame for about a minute. That's it the tomato chutney is ready. Serve hot.

   

Recipe Notes

1. Adding cumin powder is optional.
2. Try using riped tomatoes as this chutney tastes best with riped ones.
3. Adding water is optional, but if you want to store it and use later, then don't add any water to it.
4. Tomato chutney can be stored in refrigerator in an airtight container for upto 10 days.