Yes, it is spicy. Yes, it is delicious. And yet it still is Tomato-ey in spite of all the spices used in making this lip smacking Spicy Tomato Chutney or Relish. I have tasted many chutney and relishes which usually loose the taste of main ingredient by overpowering taste of other spices or ingredients. But this Spicy Tomato Chutney/Relish still manages to uphold the taste of its’s main ingredient which is juicy, tart Tomatoes! The spices used in making this chutney/relish could be overpowering but they are not. The roasted spices enhance the taste and emits heady aroma.
The best thing about this Spicy Tomato Chutney/Relish is its versatility! It can be served with Dosa (Indian savoury crepes), Idli (Steamed rice cakes), Rice, Indian flat breads, or even can be used as spread on bread or toast. It can also be served it with simple salads and also as the spicy dip to go with chips, vegetable fingers or tortilla. I have used it in wraps along with few salad leaves and sour cream and also added them in simple vegetable stir fries to enhance the flavours! Few words of precaution though, it is seriously ADDICTIVE!
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Spicy Tomato Chutney/Relish
- Total Time: 30 minutes
- Yield: 10 1x
Description
It is spicy, it is delicious and it is tomato-ey!
Ingredients
- 1 small Onion, finely chopped
- 8-10 large Tomatoes, chopped
- 2-3 Green Chillies, finely chopped (According to taste)
- Salt to taste
Spices Used:
- 1 tsp (5 ml) Saunf/Fennel Seeds
- 1 inch Cinnamon
- 2 Cloves
- 1 Green Cardamom
- 1-2 tsp (5-10 ml) Kashmiri Chilli Powder or Paprika (According to taste)
For Tadka/Tempering:
- 1 tsp (5 ml) Mustard Seeds
- 1 tsp (5 ml) Jeera/Cumin Seeds
- 1-2 dry Red Chillies, broken
- Few Curry Leaves, chopped
- 1-2 tbsp (15-30 ml) Oil
Instructions
- Dry roast fennel seeds, cinnamon, cardamom and cloves on low flame till they are roasted and the heavenly aroma of roasted spices wafts from your kitchen, about 1 minute. Once roasted let them cool completely before you coarsely crush them using pestle and mortar. Keep it aside.
- Heat oil in a pan and add mustard seeds, cumin seeds, broken red chillies, and curry leaves. When mustard starts to pop and splutter, add finely chopped green chillies and roast it for few seconds.
- Mix in finely chopped onion and cook till it turns light golden in colour, about 2 minutes, on medium flame. Mix in coarsely ground spice powder and give it a good stir, for about 30 seconds.
- Add chopped tomatoes and cook on medium flame till it turns pulpy and releases its water, about 10 minutes. Mix in red chilli powder and salt and cook for another 5-7 minutes.
- Let the Spicy Tomato Chutney/Relish cool completely before you transfer to air tight jar. This delicious Spicy Tomato Chutney or Relish can be refrigerated for about a week and can be served with rice, dosa, idli, toast or any Indian flat bread.
Notes
- You can grind this Spicy Tomato Chutney or Relish to smooth paste once it is completely cooled, if you prefer it that way.
- I quite like the chunky tomato bits in this chutney/relish.
- The Spicy Tomato Chutney/Relish can be stored in an air tight bottle for up to a week in refrigerator.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Condiment
- Cuisine: Indian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 20
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Frequently Asked Questions
Why dry-roast the whole spices before grinding them?
The recipe roasts fennel seeds, cinnamon, cardamom, and cloves on low flame for about 1 minute until fragrant. The article says roasting the spices intensifies their flavor and emits a “heady aroma” — it enhances rather than overwhelms the tomato’s taste, which the article notes is the chutney’s defining quality. 
What is a tadka (tempering) and why does this recipe use it?
Tempering (tadka) is the technique of blooming whole spices in hot oil to release their flavor directly into the fat. Here, mustard seeds, cumin seeds, broken dry red chillies, and curry leaves are added to hot oil until the mustard seeds pop, then the chillies and onion are added to build the flavor base of the chutney.
Can I make this chutney smooth instead of chunky?
Yes — the notes say you can grind the cooled chutney to a smooth paste if you prefer. The author personally prefers the chunky tomato texture, but both versions are explicitly offered.
How long does this chutney keep, and what can I serve it with?
Stored in an airtight bottle in the refrigerator, it keeps for up to a week. The article lists dosa, idli, Indian flat breads, rice, toast, chips, vegetable fingers, tortillas, wraps, and vegetable stir-fries as serving options.
What a fantastic recipe, so beautifully explained. Thank you!
Fantastic and thank you.
this looks perfect!
Thank you for posting this recipe for spicy tomato chutney. I am always looking for great foods to make. Your instructions seem very simple, and I like spicy foods. I can’t wait to cook this for dinner with rice today