Condiments play a major role in Indian cooking. Learn how to make tomato chutney, step by step.

Easy Tomato Chutney Recipe: 3 Ways to Use Tomato Chutney

Tomato chutney, or thakkali chutney, is a popular Indian condiment, served as a side dish to various South Indian breakfast dishes and snacks. A staple in many Indian households, this vibrant red chutney consists of tomatoes simmered with a blend of spices until thickened and soft. 

Tomato chutney is gluten-free and an excellent source of vitamin A, vitamin C, potassium, and calcium. You can serve the condiment with various dishes and snacks, including flatbread, samosas, pakora, fries, and hamburgers.
If it’s your first time using tomato chutney, think of it as a spice-forward tomato dip. Here are a few ways to use the condiment:

1. __With chaat__: Serve tomato chutney alongside many varieties of chaat, or street snacks, like [samosa](https://www.masterclass.com/articles/how-to-make-the-best-indian-samosas-at-home-healthy-vegetarian-samosa-recipe), pakora, and vada.
2. __With flatbread or pancakes__: For a true Indian breakfast spread, serve tomato chutney with chapati ([roti](https://www.masterclass.com/articles/roti-recipe)) or paratha; any variety of [dosa](https://www.masterclass.com/articles/dosa-recipe), like fluffy steamed idli dosa or uttapam dosa; moong dal pancakes or besan chilla.
3. __With fries, on burgers, and more__: You can use tomato chutney similarly to ketchup—add it to fries, hot dogs, and hamburgers.
Tomato chutney is one of many varieties of chutney used throughout the Indian subcontinent. Here are some of the most popular:

1. __Apple chutney__: Apple chutney combines diced apples with spices, sugar, butter, and vinegar or citrus juice. [Apple chutney](https://www.masterclass.com/articles/apple-chutney-recipe) is not typically sweet but rather relies on the mild sweetness of the cooked apples to balance the savory notes—and occasional heat—of the spices. 
2. __Coconut chutney__: South Indian-style coconut chutney features fresh coconut meat blended with [lentils](https://www.masterclass.com/articles/how-to-cook-perfect-lentils-easy-lentil-soup-recipe) like chana dal or urad dal, ginger, fresh or dried chilies, topped with blistered [curry leaves](https://www.masterclass.com/articles/what-are-curry-leaves-how-to-use-curry-leaves-in-cooking). 
3. __Green chutney__: Green chutney, or hari chutney, features finely chopped fresh herbs like mint and cilantro combined with fresh, hot green chilies, sugar, salt, and citrus juice. 
4. __Mango chutney__: Indian mango chutneys consist of stewed, ripe mangoes, spices, sugar, and distilled white vinegar. [Mango chutney](https://www.masterclass.com/articles/mango-chutney-recipe) is usually on the sweeter side of salty, unlike aam ka achar, or spicy mango pickle.
5. __Onion chutney__: Onion chutney follows the same formula as coconut chutney—a base of toasted lentils and red chilies—but swaps chopped onion and shallots for coconut meat. Some recipes also incorporate dried tamarind.
6. __Tamarind chutney__: Tangy-sweet tamarind chutney, or imli chutney, has a loose, pourable consistency. Use it as a drizzle or dip.
South Indian chutneys can be mellow and sweet or fiery and hot. Here’s how to refine or evolve your tomato chutney recipe:

1. __Temper the whole spices__: In Indian cuisine, tempering—frying whole spices in hot oil or [ghee](https://www.masterclass.com/articles/what-is-ghee-plus-how-to-make-easy-homemade-ghee) before adding aromatics like onion, ginger, and garlic—is known as tadka, or tarka. The technique releases the flavors of any seeds—or dried lentils like urad dal—and creates an aromatic foundation for everything that comes next. Add any ground spices closer to the end of cooking for the brightest results.
2. __Tasting the tomatoes__: Whether you use canned diced tomatoes or fresh tomatoes, taste the chutney often to balance the acidity.  The flavor of the chutney will shift depending on the season, ripeness, and varietal of the individual tomatoes. Increase the acidity of dull tomatoes with dried tamarind, vinegar, or citrus juice, and temper high acidity with a little more sugar as needed. 
3. __Skin and seed the tomatoes for a smoother texture__: Many Indian recipes for tomato chutney call for only the inner flesh of the tomato. To remove the skin of fresh tomatoes, make a shallow X cut in the base of the tomato, then either blanch it in boiling water or place it in a bowl of ice water for five minutes until its skin begins to shrivel. Next, gently peel the skin away. (You can also blend the chutney to a smooth paste with an immersion blender.)
4. __Make it spicy__: To make spicy tomato chutney, increase the amount of red chili powder in your recipe—like paprika or dried Kashmiri chili—or incorporate fresh green chilies into the mix.
Condiments play a major role in Indian cooking. Learn how to make tomato chutney, step by step.

Tomato chutney, or thakkali chutney, is a popular Indian condiment, served as a side dish to various South Indian breakfast dishes and snacks. A staple in many Indian households, this vibrant red chutney consists of tomatoes simmered with a blend of spices until thickened and soft. Tomato chutney is gluten-free and an excellent source of vitamin A, vitamin C, potassium, and calcium. You can serve the condiment with various dishes and snacks, including flatbread, samosas, pakora, fries, and hamburgers.

What Is Tomato Chutney?

If it’s your first time using tomato chutney, think of it as a spice-forward tomato dip. Here are a few ways to use the condiment:<ol class="mc-m-4"><li class="mc-my-4"> 1. With chaat: Serve tomato chutney alongside many varieties of chaat, or street snacks, like <a href='https://www.masterclass.com/articles/how-to-make-the-best-indian-samosas-at-home-healthy-vegetarian-samosa-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-the-best-indian-samosas-at-home-healthy-vegetarian-samosa-recipe","linkCopy":"samosa","category":null}'>samosa</a>, pakora, and vada. </li><li class="mc-my-4"> 2. With flatbread or pancakes: For a true Indian breakfast spread, serve tomato chutney with chapati (<a href='https://www.masterclass.com/articles/roti-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/roti-recipe","linkCopy":"roti","category":null}'>roti</a>) or paratha; any variety of <a href='https://www.masterclass.com/articles/dosa-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/dosa-recipe","linkCopy":"dosa","category":null}'>dosa</a>, like fluffy steamed idli dosa or uttapam dosa; moong dal pancakes or besan chilla. </li><li class="mc-my-4"> 3. With fries, on burgers, and more: You can use tomato chutney similarly to ketchup—add it to fries, hot dogs, and hamburgers. </li></ol>

3 Ways to Use Tomato Chutney

Tomato chutney is one of many varieties of chutney used throughout the Indian subcontinent. Here are some of the most popular:<ol class="mc-m-4"><li class="mc-my-4"> 1. Apple chutney: Apple chutney combines diced apples with spices, sugar, butter, and vinegar or citrus juice. <a href='https://www.masterclass.com/articles/apple-chutney-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/apple-chutney-recipe","linkCopy":"Apple chutney","category":null}'>Apple chutney</a> is not typically sweet but rather relies on the mild sweetness of the cooked apples to balance the savory notes—and occasional heat—of the spices. </li><li class="mc-my-4"> 2. Coconut chutney: South Indian-style coconut chutney features fresh coconut meat blended with <a href='https://www.masterclass.com/articles/how-to-cook-perfect-lentils-easy-lentil-soup-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-cook-perfect-lentils-easy-lentil-soup-recipe","linkCopy":"lentils","category":null}'>lentils</a> like chana dal or urad dal, ginger, fresh or dried chilies, topped with blistered <a href='https://www.masterclass.com/articles/what-are-curry-leaves-how-to-use-curry-leaves-in-cooking' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-are-curry-leaves-how-to-use-curry-leaves-in-cooking","linkCopy":"curry leaves","category":null}'>curry leaves</a>. </li><li class="mc-my-4"> 3. Green chutney: Green chutney, or hari chutney, features finely chopped fresh herbs like mint and cilantro combined with fresh, hot green chilies, sugar, salt, and citrus juice. </li><li class="mc-my-4"> 4. Mango chutney: Indian mango chutneys consist of stewed, ripe mangoes, spices, sugar, and distilled white vinegar. <a href='https://www.masterclass.com/articles/mango-chutney-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/mango-chutney-recipe","linkCopy":"Mango chutney","category":null}'>Mango chutney</a> is usually on the sweeter side of salty, unlike aam ka achar, or spicy mango pickle. </li><li class="mc-my-4"> 5. Onion chutney: Onion chutney follows the same formula as coconut chutney—a base of toasted lentils and red chilies—but swaps chopped onion and shallots for coconut meat. Some recipes also incorporate dried tamarind. </li><li class="mc-my-4"> 6. Tamarind chutney: Tangy-sweet tamarind chutney, or imli chutney, has a loose, pourable consistency. Use it as a drizzle or dip. </li></ol>

6 Variations of Chutney

South Indian chutneys can be mellow and sweet or fiery and hot. Here’s how to refine or evolve your tomato chutney recipe:<ol class="mc-m-4"><li class="mc-my-4"> 1. Temper the whole spices: In Indian cuisine, tempering—frying whole spices in hot oil or <a href='https://www.masterclass.com/articles/what-is-ghee-plus-how-to-make-easy-homemade-ghee' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-ghee-plus-how-to-make-easy-homemade-ghee","linkCopy":"ghee","category":null}'>ghee</a> before adding aromatics like onion, ginger, and garlic—is known as tadka, or tarka. The technique releases the flavors of any seeds—or dried lentils like urad dal—and creates an aromatic foundation for everything that comes next. Add any ground spices closer to the end of cooking for the brightest results. </li><li class="mc-my-4"> 2. Tasting the tomatoes: Whether you use canned diced tomatoes or fresh tomatoes, taste the chutney often to balance the acidity. The flavor of the chutney will shift depending on the season, ripeness, and varietal of the individual tomatoes. Increase the acidity of dull tomatoes with dried tamarind, vinegar, or citrus juice, and temper high acidity with a little more sugar as needed. </li><li class="mc-my-4"> 3. Skin and seed the tomatoes for a smoother texture: Many Indian recipes for tomato chutney call for only the inner flesh of the tomato. To remove the skin of fresh tomatoes, make a shallow X cut in the base of the tomato, then either blanch it in boiling water or place it in a bowl of ice water for five minutes until its skin begins to shrivel. Next, gently peel the skin away. (You can also blend the chutney to a smooth paste with an immersion blender.) </li><li class="mc-my-4"> 4. Make it spicy: To make spicy tomato chutney, increase the amount of red chili powder in your recipe—like paprika or dried Kashmiri chili—or incorporate fresh green chilies into the mix. </li></ol>

4 Tips for Making Tomato Chutney

Indian Tomato Chutney Recipe

Condiments play a major role in Indian cooking. Learn how to make tomato chutney, step by step.

Condiments play a major role in Indian cooking. Learn how to make tomato chutney, step by step.
