How to Cook Tomato Chutney

How to Cook Tomato Chutney

Spread it on to a toast or roll it up with a roti, Tomato Chutney is here is make you fall in love with tomatoesl over again


This Recipe is made in minutes.


Prep: 10 Mins
Cook: 15 Mins
Number of Portions: 1 Small Jar


  • Tomatoes chopped – 500 gms
  • Cumin (jeera) – 2 tsp
  • Fennel seeds (saunf) – 2 tsp
  • Vinegar – 1/4 cup
  • Black salt – 3/4 tsp
  • Onion chopped – 2 tbsp
  • Nigella seeds (kalonji) – 1 tsp
  • Sugar – 3/4 cup
  • Salt – to taste
  • Chilly powder – 3/4 tsp


Heat a pan and add cumin, kalonji and saunf. Dry roast for 2 mins on low heat. Add chopped tomatoes, onions, salt, black salt, sugar and vinegar and chilly powder.

Stir and cook on low flame for 12 -15mins or till the chutney thickens. Remove from heat and cool completely and then fill up a clean dry jar. Place in fridge and consume within 4 weeks.

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