Indian Tomato Chutney

Indian Tomato Chutney


5 people made this

This is an Indian red Tamatar Chatni (tomato chutney) which has heaps of flavour. The lengthy time to make this is due to it needing to stand and cool for a long while before it is served. It's a good idea to make this a day or two in advance.


Serves: 12 

  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 3 large ripe tomatoes, diced
  • 3/4 teaspoon chilli powder
  • 2 tablespoons tamarind paste
  • salt

Preparation:15min  ›  Cook:10min  ›  Extra time:8hours chilling  ›  Ready in:8hours25min 

  1. In a frying pan, cook onion in oil over medium heat until soft. Stir in garlic, and continue cooking for 3 minutes. Stir in tomatoes, and cover; continue cooking until tomatoes are soft and begin to break down. Season with chilli powder, tamarind and salt.
  2. Transfer mixture to a blender or food processor. Process until smooth. Refrigerate for at least 2 hours, preferably overnight.

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Reviews (1)


Used different ingredients. Really good, although I couldn't find any tamarind extract. Used a little cumin instead and it still turned out good. - 29 Sep 2008

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