Posted by Anjus on Oct - 31 - 2011 under Chutney, Tamilnadu dishes
  • Tomato: 2 medium
  • Onion: 1 big
  • Cumin seeds: 1/4 tsp
  • Ginger: a small cube
  • Green Chilly: 1 small
  • Coriander Leaves: to taste
  • Salt:as required
  • Dried Red Chilly: 1 medium
  • Curry Leaves
  • Asafoetida Powder : a pinch
  • Mustard Seeds
  • Oil
Cuisine: Cooking time: 15 mins Serving: 2-3 people

Initial Preparations:

  • Chop tomato and onion into thin slices.
  • Chop green chilly and ginger.


  1. Heat oil in a pan.
  2. Add cumin seeds, when it crackles add chopped onions, green chilly and a little salt.
  3. When it becomes a light brown color,add chopped tomato pieces and coriander leaves.
  4. Saute well until it becomes soft and mash slightly.
  5. Keep aside the cooked paste and let it cool.
  6. Grind the above mix, without water.
  7. Heat oil in another pan and splutter mustard seeds.
  8. Add red chilly and curry leaves.
  9. Add asafoetida powder and saute well.
  10. Pour this into the ground mix and mix well.

Tomato ChutneyTomato Chutney



  • It is better to use sesame oil.
  • If you don’t like the taste of coriander leaves, we can avoid it.




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