Recipe: Red Chili Tomato Chutney

Aviary Photo_131499811144808348

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves: 4


  • Tomato: 2 medium sized, washed and chopped
  • Onion: ½ of a medium sized, chopped
  • Peanuts: 6-7
  • Split urad dal: 1 teaspoon
  • Ginger: ¼ teaspoon, chopped or crushed
  • Garlic: ¼ teaspoon, chopped or crushed
  • Green chili: 1, chopped
  • Curry Leaves: 4-5
  • Dried red chili: 4-5
  • Oil: 1 Teaspoon
  • Mustard seeds: ¼ Teaspoon
  • Tamarind Paste: ½ tablespoon
  • Sugar or Jaggery (Gur): ½ tablespoon
  • Salt: ½ Teaspoon or to taste
  • Water: ¼ Cup or as required


  • Dry roast the peanuts and keep aside.
  • Heat Oil in a pan, add mustard seeds, and when it starts to splutter, add curry leaves, dried red chili. Stir for 1 minute.
  • Add peanuts, urad dal, onion, ginger and garlic. Sauté till onions are light brown.
  • Add tomatoes and green chili. Sauté till tomatoes are well cooked.
  • Turn off the heat, let the mixture cool down.
  • Add this mixture, tamarind paste, sugar, salt and water to grinder and grind to a smooth batter.
  • Adjust water to get the required consistency.

2 thoughts on “Recipe: Red Chili Tomato Chutney”

Comment Here:

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s