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One of the Indian cookbooks that I really enjoyed leafing through in the recent past is Hari Nayak's 'My Indian Kitchen'. It's beautiful to look at and the recipes are very easy to follow too. I have already posted this quick and easy Avocado Raita recipe from the book. This tomato chutney is also a very quick to make recipe and goes well with just about anything; rice, rotis, chips, bread etc. The freshly ground spices make this chutney taste so vibrant and tasty. A must try!!


2 cup

Total time

40 minutes


  • 2 plum Tomatoes (- chopped)
  • 1 red onion (- small, finely chopped)
  • 2 cloves garlic (- finely chopped)
  • 1 tbsp Coriander seeds
  • 1 tsp Cumin seeds
  • ½ tsp black peppercorns
  • 2 tsp Mustard seeds
  • 5 - 6 Curry leaves
  • 2 chilies (Dry Red)
  • ½ tsp chili powder (Red)
  • 2 tbsp tomato paste
  • 2 tbsp vinegar (- (Red wine or white can be used))
  • to taste Salt


  1. Grind coriander seeds, cumin and peppercorns to a fine powder.
  2. Heat 3tbsp oil in a saucepan over medium heat, add the mustard seeds, curry leaves and dry red chili. Once the seeds start to splutter, add the garlic and onion. Cook for 2-3 minutes.
  3. Add the ground spices, red chili powder and salt. Cook for another 2 minutes.
  4. Next add the chopped tomato, tomato paste, vinegar and ½cup of water. Reduce the heat to low and cook, stirring occasionally, about 10-15 minutes.
  5. Chutney is ready when it becomes thick and fragrant and is reduced to about 1 cup. Serve hot or cold.
  6. View the recipe instructions at Cook's Hideout

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