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Chutney made with cherry tomatoes. Cherry tomatoes being small and slightly thick skinned give the chutney a nice texture without getting too mushy. This chutney is great to serve with rice, idli, dosa, upma and even roti.


2 cup

Total time

30 minutes


  • 2 cups cherry tomatoes
  • 1 ~ 2 Chilies (Green (adjust as per taste))
  • 2 cloves garlic (, thinly sliced)
  • 1 tsp chili powder (Red (or more to taste))
  • ¼ tsp Turmeric
  • to taste Salt
  • 1 tsp chana dal
  • 1 tsp Urad dal
  • 1 tsp Mustard seeds
  • ¼ tsp Fenugreek Seeds
  • 2 chilies (Dry Red)


  1. Wash the tomatoes well and wipe them dry. Keep 1 cup of the tomatoes whole and cut the remaining 1cup into halves.
  2. Heat 2tbsp oil in a pan; add the tempering ingredients and once the seeds start to splutter, add garlic and green chilies. Cook for about 1 minute or until garlic turns golden.
  3. Add the cherry tomatoes to the pan, cover and cook till the whole tomatoes burst and the remaining get mushy.
  4. Stir in turmeric, red chili powder and salt. Cook till the mixture thickens a little bit. Store in an airtight container in the fridge for up to a week.
  5. View the recipe instructions at Cook's Hideout

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