Tomato And Chilli Chutney


This Tomato and Chilli Chutney is made with ripened tomatoes, garlic, chillies and a hint of tamarind. It is easy to make and versatile enough for everyday meals. It is one of the staple sauces we have in our home over here. Just like most other Indian households, we relish almost everything we eat with this spicy chutney. In fact, I can’t think of any meal that doesn’t go with this delicious chutney.

Smoky Tomato Chilli Chutney

A great, versatile chutney. Eat on the side of spicy dishes or as a zingy alternative to tomato ketchup. or mix with yogurt, mayo, dips & dressings to give meals a real kick.

 Course Preserve, Chutney

 Cuisine World

 Keyword chutney, tomato chilli chutney

 Prep Time 30 minutes

 Cook Time 2 hours 30 minutes

 Total Time 3 hours

 Servings 1 kg (approx) or 4 medium jars


  • 0.5 tbsp black mustard seeds
  • 0.5 tbsp coriander seeds
  • 1 kg tomatoes roughly chopped
  • 500 g red onions skinned & sliced
  • 4-8 red chillies deseeded, chopped
  • 6 cloves garlic skinned & sliced
  • 20 g ginger root peeled & grated
  • 175 g brown sugar
  • 150 ml red wine vinegar
  • 1-2 tbsp smoked paprika
  • 1-2 tsp salt
  • 1-3 tsp chilli flakes optional


  1. Heat the mustard and coriander seeds in a dry frying pan, stirring over a medium heat until they start to pop. Remove from the pan and lightly crush in a pestle and mortar or with a rolling pin. Set aside.
  2. Place prepared tomatoes, onions, chillies, garlic, ginger, sugar, vinegar, 1 tb smoked paprika, the crushed mustard and coriander seeds, 1 tsp salt and some chilli flakes (optional) into a large, stainless steel or enamel lined saucepan.
  3. Put a lid on the pan while bringing to the boil, then remove the lid, turn down the heat and simmer gently until the vegetables are soft (approx 1 hour).
  4. Take the saucepan off the heat and, using a handheld stick blender, reduce the mixture to a chunky puree.
  5. Taste, and add more chilli flakes or smoked paprika if desired.
  6. Put washed, rinsed and drained jars and lids on a baking tray and place into a low oven. Turn off the oven when the jars are hot, but leave them inside until you’re ready to pot the finished chutney.
  7. Bring back to a boil and continue to gently cook, uncovered and stirring regularly (careful: it may splutter!), until there’s no loose liquid when a wooden spoon is drawn across the bottom of the pot (approx. 1 hour).
  8. Taste seasoning again, adding more salt, chilli flakes or smoked paprika if needed.
  9. Put into clean, warm jars, lightly screw on the lids and leave to cool.
  10. When cool enough to handle, tighten the lids a little more if possible.When completely cold, test that you have an airtight seal by pressing the centre of the lids:- if it is already down or stays down then you do have an airtight seal- if the centre of the lid pops up again, see Recipe Notes below for what to do.
  11. Label and leave to mature for 6 weeks. Should keep for a year in a dark, cool place.

Recipe Notes

If, when the jars of chutney are completely cold, the lids pop back up when pressed in the middle, this means you do not have an airtight seal. You then have two options:

  1. Take the chutney out of the jars and reboil it. Go through the washing and sterilizing of the jars and lids again and re-pot while both chutney and jars are hot. OR…
  2. Accept that you will have to store the chutney in the fridge and use within a few weeks.


  • 500g red onions, finely sliced
  • 1kg fresh tomatoes, chopped
  • 4 garlic cloves, finely sliced
  • 8 – 12 fresh red chilli’s, roughly chopped
  • a thumb-size piece of ginger, peeled and chopped
  • 250g brown sugar
  • 150ml red wine vinegar
  • 5 cardamom seeds
  • 1/2 tablespoon paprika


  • STEP 1Place all of your ingredients into a large, heavy-based pan and bring to a gentle simmer, stirring occasionally.
  • STEP 2Simmer for 1 hour.
  • STEP 3Using a handheld blender, blend all of the ingredients, but not so much that it becomes a puree.
  • STEP 4After simmering, bring to a gentle boil so that the mixture turns dark, jammy and shiny.
  • STEP 5Place into sterilized jars and place in the fridge for the night. Will keep for 6 weeks.

Tomato chilli chutney recipe

This vegetarian chutney is spicy and tangy. A non-fat accompaniment to many dishes…

Preparation Time35 Mins
Cooking Time50 Mins
Total Time1 Hours 25 Mins
Cost RangeCheap
Calories43 Kcal2%

This is a great spicy and tangy, non-fat accompaniment to many dishes. It is also a great gift to foodies both vegetarian and meateaters. Unlike our easy tomato chutney recipe(opens in new tab) – which is a classic – this is made with chilli for an extra kick of spice.


  • 900g (2lb) ripe tomatoes, chopped
  • 8 red chillies, deseeded and roughly chopped
  • 3 cloves garlic, peeled
  • 5cm (2in) piece fresh root ginger, peeled and grated
  • 1 lemongrass stalk, trimmed and finely chopped
  • 1 star anise
  • 600g (1¼lb) golden caster sugar
  • 200ml (7fl oz) red wine vinegar

2 x 500g (1lb) jars, sterilised


  1. Put half the tomatoes into a processor with the chillies, garlic, ginger and lemongrass. Whizz to a purée, then transfer to a heavy-based pan with the rest of the tomatoes.
  2. Add the star anise, sugar and vinegar. Bring to the boil, reduce the heat and simmer for 50 mins, until the chutney is thickened. Skim off any scum.
  3. Pour the chutney into the jars. Cover, seal and label. Store in the fridge and use within 1 month. Love a good chutney? Try this green tomato chutney(opens in new tab) that’s perfect with cold meats and cheese boards.

To give as a present: Pack up a jar of chutney with kitchen utensilsand an oven glove.

Tomato chilli chutney recipe

Tomato chili chutney recipe | Easy chutney recipe to pair with Idli | dosa. Tomato chilli chutney without coconut, recipe with full video and step by step pictures.

We make different varieties of chutney to pair with idli and dosa. We usually make tomato chutney with red chilis. Sometimes a small variation in the ingredient makes a huge difference in the taste. I added a handful of coriander leaves also to enhance the taste.

This tomato chili chutney is made without adding coconut. So you can pack this for small travel too. I made this medium spicy but you can add 1 more extra chili to increase the spiciness.

Tomato green chili chutney

Easy Tomato chili chutney without coconut, pairs well with Idli and Dosa

 CourseBreakfast | Dinner, Side Dish


 KeywordSouth Indian breakfast recipes

 Prep Time10 minutes

 Cook Time20 minutes

 Total Time30 minutes



  • 2 ripe tomatoes
  • 2 tsp cooking oil
  • 1 tbsp urad dal
  • 2-3 green chili
  • 1 handful coriander leaves
  • Salt as needed
  • 3 cloves garlic optional
  • 2 tsp sesame oil
  • 1/2 tsp mustard seeds
  • Few curry leaves


  • In a pan add 2 tsp cooking oil.
  • Add 1 tbsp urad dal, chopped green chili, and garlic cloves(if adding)
  • Saute till golden brown.
  • Once it turns golden brown, add 2 chopped tomatoes.
  • Cook till the tomatoes become soft.
  • Add a handful of coriander leaves to this and saute for a minute.
  • Switch off the flame.
  • Add salt and mix well.
  • Let this cool completely.
  • Grind into a fine paste.
  • Add water to adjust the consistency.
  • Temper mustard seeds and curry leaves in 2 tsp of sesame oil.
  • Serve with Idli | dosai . This goes well with chapati too.


You can add little mint leaves or curry leaves instead of coriander leaves. 2. I added 2 chilis, it was less spicy. 3.You can add little coconut while grinding too.

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