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This is one of my favourite chutneys. Fiery red and tangy. It goes with any savoury snack and of course best with Indian fermented savoury pancakes called Dosa. I think I have been eating this for as long as I can remember. It used to be too tangy for me but as years rolled by I started loving it more and more! The chillies can be increased or decreased as per your tolerance levels! I have made many variations since then but the simple plain old way of making it the way my mum used to make is still the best!

So here goes!



1 red onion chopped

2 whole tomatoes chopped

2 red dry chillies

a tsp of mustard

few sprigs of curry leaves

salt to taste

2 tbs coconut oil + 1 tsp for tempering

a teaspoon of tamarind paste

a clove of garlic


Heat the oil in a pan. Add the onion and saute until pink. Add garlic and tomatoes and the red chillies. Turn off heat. Add few leaves of the curry leaf. Leave a few for tempering. Once mixture is cooled, grind with salt and tamarind paste. It should be a fine paste.

Temper it now. Heat a tsp of oil or use the oil left after sauteeing. Add mustard until it splutters and the curry leaves. Add to Tomato Chutney. Stores in fridge for a week. Serves as many or as little as you want!


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