Easy-to-make Tomato Chutneys

It’s popularly said, “make hay while the Sun shines”. I say make tomato chutneys when you have ripe red tomatoes available in abundance. 🙂

In winters tomatoes are available at quite a reasonable price. Apart from making pizza sauce, I regularly make these two varieties of tomato chutney in winter. These chutneys add extra flavor and taste to simple meals.

The first traditional sweet tomato chutney taste wonderful with multi-grain paratha or stuff paratha’s. While the spicy and sour one goes well with kebabs, pakoras and samosa.

So here is the list of ingredient for the traditional Marwari sweet tomato chutney or tamatar ki lungi as it’s called in my family.



  • Tomato: ½ kg
  • Green chilly: 2 finely chopped
  • Ginger: ÂĽ inch
  • Mint leaves: 5-6
  • Raisins: 1 tbsp
  • Fennel seeds: ½ tsp
  • Mustard seeds: ÂĽ tsp
  • Cumin seeds: ÂĽ tsp
  • Asafoetida: ÂĽ tsp
  • Salt: ½ tsp
  • Turmeric powder: ÂĽ tsp
  • Jaggery: ÂĽ cup
  • Ghee: ½ tbsp.


I know you must be thinking these many ingredients for a chutney? But trust me this chutney has some amazing taste and you must try this.

  • Roughly chop tomatoes and finely chop chilies.
  • Heat ghee and add mustard and cumin seeds.
  • Let seeds crackle and then add fennel seeds and asafoetida.
  • Now add chopped chilies, stir it and add chopped tomatoes.
  • Add salt and turmeric powder, reduce the flame to minimum and cover the tomatoes. Cooking covered on low flame for 10 minutes will make tomatoes tender.
  • Now add grated ginger, raisins and mix well.
  • Add 1 cup of water and jaggery. Let water boil and simmer it on medium flame for few minutes. You will get chutney with thick consistency.
  • Take it off the flame and garnish it with chopped mint leaves.
  • Sweet tomato chutney is done and ready to be served.


  • Jaggery can be substituted with sugar, also you can adjust sweetness per your taste. Since this chutney has water content, it doesn’t have a long shelf-life and may not last for more than a week even if kept in refrigerator.

Sour and Spicy Tomato Chutney

I learned this spicy tomato chutney from one of my bhaili’s mom. It has south-Indian taste to it and is amazingly delicious.


Here are ingredients of this simple and spicy version of tomato chutney.


  • Tomato: ½ kg
  • Ghee (clarified butter): 2 tbsp
  • Red chili powder: ½ tbsp
  • Asafoetida: ÂĽ tsp
  • Salt: ½ tsp
  • Turmeric powder: ÂĽ tsp
  • Mustard seeds: ½ tsp
  • Few curry leaves


  • Roughly chop tomatoes.
  • In a heavy bottom skillet, add tomatoes, salt and turmeric. Mix well and cook tomatoes covered on low flame for 15 minutes. After 15 minutes tomatoes will turn tender and you will get a paste kind consistency. Evaporate any excess water and then take it off the flame.
  • In this chutney, flavor comes from tempering of spices. Keep all ingredients ready while tempering to get the best flavor.
  • In another skillet heat ghee on medium flame. Make sure heat is not high or spices will burn. In hot ghee add mustard seeds, asafoetida, curry leaves. Take it off the flame and immediately add chili powder.
  • Add these tempered spices in cooked tomatoes and mix well.

Spicy tomato chutney is ready. I told you this chutney is pretty simple.


This chutney stays good in refrigerator for up to a month. However, I usually prefer making in small batches for a week or so. Some of my friends make it in large quantity and relish it even for a month.

You can replace ghee with any oil of your choice.

If you are looking for other chutney recipes then do check mint chutney, tamarind and jaggery chutney and garlic chutney.

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How to Make Easy Garlic Chutney

With the arrival of monsoon request for garlic chutney starts in my family. I feel there is some relation between rain and hot and spicy food combinations. I hear murmurs about garlic chutney on dining table. So, before request becomes demand, I make this spicy garlic chutney. 🙂

easy-garlic-chutneyWhole dry red chili and tomato give this chutney bright and appealing color. Tomato gives a slight tangy taste too. If kept in refrigerator, this chutney can last for more than a month and tastes good with almost everything – be it flavorsome moong dal tikki or multi-grain parathas.

Benefits of Garlic

I would also like to add that garlic has antibiotic properties and it flushes out toxins from our body. It also boosts immunity and provid a shield of protection from common cold that’s so common in rainy season.

There are so many other health benefits of garlic, but in this post I’ll focus on the recipe only. So, coming back to my recipe now.

This is Rajasthani style garlic chutney and is different from momos garlic chutney. This version is cooked, making it suitable to last for longer time. So, here is the process and list of ingredients of this easy to make garlic chutney.


  • Garlic: 2 whole bulbs
  • Whole dry red chilies: 5-6
  • Red tomatoes of medium size: 3
  • Oil: 4 tbsp
  • Cumin seeds (jeera): 1tsp
  • Salt: 1tbsp
  • Coriander powder: 1tbsp
  • Turmeric: 1 tsp


  • Soak the dry chilies in small amount of water for 30 minutes. This will make them soft and easy to grind in paste.
  • Peel the garlic – this is the time-consuming task. I usually roast the garlic on iron girdle for 5 minutes on medium flame. This makes skin-peeling task quick and much easier.
  • Chop tomatoes in big pieces. Drain water and take only red chilies. Bring together garlic, tomatoes and red chilies. Blend them in mixer and make smooth paste of it.
  • Heat the oil in a skillet and tamper the cumin seeds in it. Now transfer the paste into skillet and add turmeric, coriander powder and salt into it. It’s very important to mention here that you don’t have to add water in this chutney. If you feel it’s dry, add small amount of oil in it.
  • Cook for 10-15 minutes while stirring in between. You will notice paste leaving oil, signaling the chutney is ready and it’s time to take it off the flame.

So here is lip-smacking garlic chutney ready for you.

spicy-garlic-chutneyDo visit and like Bhaili’s Facebook page to get regular updates. You can also find me on Pinterest. You may also subscribe to this blog by entering your email-id in EMAIL SUBSCRIPTION section (top of the right-hand column for desktop-readers and bottom of screen for mobile-readers).

Mint Chutney – The Punch of Pudina

Mint chutney is so popular and common in India that it is made in almost all homes. It does great work of spicing up even a simplest of meal. It has health benefits as well, because mint (pudina) leaves are full of anti-oxidants and helps curing indigestion and stomach related ailments.

Pudina Chutney

Pudina chutney is very easy to make and can be made in no time. All you need is taking all the ingredients and grinding them fine to make a smooth paste (chutney).

I remember, in my childhood days this mint chutney was made on sil- batta (grindstones). Actually, my grandma didn’t liked the taste of chutney made in blender and preferred pudina chutney made on sil-batta only.

Truly speaking, I completely agree with her because taste and texture of any chutney definitely enhance when made on sil-batta. It’s just that, our generation is not sturdy enough to perform such heavy-duty daily chores. We prefer doing workouts in gym instead of performing simple but calorie-burning day-to-day activities. 🙂

Coming back to mint chutney, I have come across many ladies missing the benefits of this herb by not even making it in blender. Do you know this green herb can work wonder for your skin too?

Mint leaves have anti-inflammatory and anti-bacterial properties which cleanses and keeps skin less oily. This means clean and acne-free glowing skin.

Additionally, its anti-bacterial quality helps in fighting oral infections too. So, beat bad-breath by including pudina chutney in your meals.

In summers, you will always find this chutney in my refrigerator. It becomes handy to have a dollop of chutney with snacks or meals. You can enjoy this spicy and tangy chutney with hot samosa or healthy moong-dal tikkis etc.

I also like the combo of green mint chutney and red spicy garlic chutney on hot plate of steamed vegetable momos.

So, here is the recipe for mint chutney – or should I say Pudina Punch 🙂


Pudina Chutney ingredients

  • Mint leaves: 1 bunch
  • Coriander leaves: ½ cup
  • Green chilies: 5-6
  • Raw mango pieces: ½ cup
  • Ginger: ½ inch
  • Cumin seed: 1tsp
  • Black Salt: 1tsp
  • Salt: 1tsp


  • Take mint and coriander leaves, green chili, ginger, cumin seed and raw mango pieces and grind to make fine paste. In case raw mango is not available you can add lemon juice. Adjust the sourness according to your taste.
  • Add salt and mix well.
  • If you have to store it for a week or 10 days, then transfer the chutney in an air-tight jar.

You will have to admit that pudina chutney adds life to any food preparation. So, enjoy the healthy benefits of this chutney and add a punch to your life :-). Also, don’t forget to try cool mint drink to beat the heat in a healthy way.

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