Easy Indian Tomato Chutney and Tomato Curry Recipes

by WriterArtist

Tomato is a beautiful, juicy and delicious ingredient for chutney and greatly suited for curry. What’s more you can grow them easily in your kitchen garden.

Fresh tomatoes are always in demand, be it salads or soups. We find tomatoes everywhere either in savoury or in sweet culinary choices. This fleshy tomatoes give apples run for their money too. And they even beat them in the size too. Did you know the mightiest of tomatoes weighed 7 pounds.

No special care is required for growing tomatoes except for some natural manure and good soil mix. In fact, I did not even grow, it just came on its own in my garden. I happen to collect skin of veggies and fruits for putting them in the soil as a fertilizer mix. It is from there the tomato sapling sprang to life in my little garden.

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Image by Kacy Hulme from Pixabay

Tomatoes in Kitchen


Did you ever find yourself in emergency or hurry? Probably there are days when you had to rush to office, your tiffin was not ready and you had only few minutes to fix something to eat. Here is where the tomatoes comes to your rescue. Tomatoes are versatile and largely used in salsas, sauces , stews and soups. Here are the Indian versions of spicy tomato chutney and curry you might want to try.

The tomato chutney goes well with dosas, idlis and sandwiches whereas curry goes well with chapatis, rice and dal/pulses.

Tomato Curry


Preparation time : 5 minutes

Cooking time : 10 to 15 minutes

Serves 2 to 3 people

Ingredients of Tomato Curry

Tomato Curry Recipe



1 or 2 teaspoon oil

Pinch of asafoetida

Cumin seeds ½ teaspoon

Mustard seeds ½ teaspoon

Urad dal / lentil ½ teaspoon

Chana dal / lentil ½ teaspoon

Onion 1 medium size finely chopped

Chana lentil ½ teaspoon

Curry leaves 6,7 leaves

Garlic 6,7 cloves

Green chilly 2,3 as per taste

Red chilly powder ½ teaspoon

Turmeric powder ¼ teaspoon

Coriander powder ¼ teaspoon - optional

Zeera (Cumin) powder ¼ teaspoon - optional

Jaggery powder ½ teaspoon

Tomatoes 4 or 5 medium size

Salt to taste

Preparing Tomato Curry

Indian Method



Take a pan , put the oil and heat it. Add mustard and cumin seeds in it. Add the lentils in it. Add garlic and curry leaves .Let it simmer. Don’t burn it though. In Indian context it is called Tadka or Baghar. This method of Tadka adds an extra level of flavour in lentils, chutneys, curries and salads.



Now add chopped onions and green chillies, fry them till they are sautéed. Add chopped tomatoes and simmer them till they turn mushy. In the end you can add chopped coriander leaves for garnishing.


Now if you do not have the lentils or curry leaves, it is fine. The tomato curry will still come out savoury. You can experiment with the herbs available with you say rosemary, parsley, chives. You can either use them in tadka or garnishing.


I would caution though, not all herbs can be used in tadka and it will be better if you use them in small quantity for garnishing at the end so that the herbs do not overpower the tomatoes. Remember, you do not want to lose the flavours of tomatoes in tomato curry.



You can use any cooking oil viz mustard oil/olive oil/groundnut oil or butter. Urad dal is Black gram split white in colour. Chana dal is Bengal gram yellow in colour. If you don't have these lentils, you can still make a good tomato chutney and curry.

Tomato Curry Recipe on Youtube

Tomato Chutney Recipe from Youtube

Tomato Chutney Recipe



The way I make tomato chutney is very simple. I take the tomato curry without the coriander garnishing, put it in the mixer and grind it in a smooth batter like consistency. Once this is done, I give a tadka again with the same ingredients mentioned above which is cumin seeds, mustard seeds, lentils and curry leaves.  I put this Tadka (sizzling oil ) on the paste. Be careful if you are not used to it. Alternatively you can wait for the Tadka to cool. before pouring on the paste. Lastly, I put the garnishing such as coriander on the tomato chutney.

Addons on Tomato chutney


You can add cheddar, feta cheese or cottage cheese on this chutney as garnishing to increase the flavour and appetite. When I use this tomato paste in sandwiches, I add boiled green peas and cheese.

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Updated: 05/01/2021, WriterArtist
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Did you ever try cooking tomatoes the Indian way?

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DerdriuMarriner on 05/05/2021

WriterArtist, Thank you for all the practical information, pretty pictures and product lines.
Some acquaintances, with near-feline scent and taste memories, know when even the slightest asafoetida graces food. Should I just eliminate it when I make up your curry recipe or would there be something I replace it with?

LPerry on 05/05/2021

I have never tasted Tomato Chutney. It sounds good with the cheese and peas add-ons.

pateluday on 05/04/2021

Great write up! Cherry Tomatoes or those available in remote India are finest for chutneys but availability is not robust.

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