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Indian comfort food: Tomato chilli chutney recipe

It's different

1y ago

Some of the tastiest dishes require the most basic ingredients. This I have come to experience in these last few months of lockdown. All the foods I used to think as exotic and difficult to make, actually require the basic veggies, dals, and spice enhancements to tingle your taste buds and satiate your appetite.

Of course, I cooked most of the dishes with ease just by following the instructions of my dear mother. Nothing can come close to a mother's cooking and I give full credit to all my cooking skills to my mom who taught me a lot over the phone. Also, my roomies, who cook well themselves.

Back to my new recipe: the humble yet spicy, tomato-chilli chutney. This chutney is best experienced in any part of Tamil Nadu, India, and is often had with idli, dosa, and other tiffin items. The challenge is to bring the taste in your dish that the small hotels/restaurants specialise in. Sounds tough? Not really, if you look carefully and spot the details of said chutney.

So, here is the recipe for the chilli tomato chutney, which actually blends so well with so many other dishes, including curd rice, Accusli (a variant of Pongal) and sandwiches.

Tomato chilli chutney

A spicy tomato chutney that goes well with many dishes

Prep time10min
Cook time40min
Total time1h


  • Tomatoes - 4
  • Onions - 2
  • Channa dal and urad dal - 1tsp each
  • Mustard seeds - 2tsp
  • Cumin - 2tsp
  • Red chilli - 5
  • Turmeric powder -1tsp
  • Salt - 2tsp
  • Pudina (mint) leaves - a few, optional
  • Curry leaves - a few
  • Ginger - a small piece
  • Garlic - a few cloves
  • Oil - 5 tbsp


  1. In a pan, pour the oil and heat it for a few seconds.
  2. Add channa dal, urad dal, curry leaves, cumin, red chillies and mustard seeds and mix them well for a few seconds, till the dals turn brown.
  3. Cut the tomatoes and onions and put them in the pan and mix well. Add the ginger and garlic pieces and mix.
  4. Add salt and turmeric powder.
  5. Mix them well and allow the whole mixture to heat for a few minutes till the onions change colour and the tomatoes get a smoky effect. Add pudina leaves into the mix, if you have.
  6. Switch off the flame and allow the mixture to cool to room temperature.
  7. After the mixture is cooled, put them in a blender and blend it to a paste.
  8. Add the contents of the blender into a cup and add some water to make it more sauce-like, if you fancy. Tomato chilli chutney is ready to serve!

Recipe Notes

One of the easiest chutneys to make! Do try it and let me know how it came out for you.

Recipe by

Ganesh Murthy

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Comments (5)

  • That sounds very nice 👍

      1 year ago
  • Sounds pretty tasty, so is it like a condiment? To put on your sandwich and dip into?

      1 year ago