Mom's Tomato Relish - Indian Tomato Chutney

Fresh Tomatoes
Copyright by Ata Mohammad Adnan/Moment/Getty Images
  • 30 mins
  • Prep: 20 mins,
  • Cook: 10 mins
  • Yield: 4 to 5 servings
Ratings (8)

I love this simple, easy-to-prepare Chutney. My Mom usually serves it with Pulaos and Biryanis. It also tastes magnificent with Stuffed Parathas.

What You'll Need

  • 2 tbsps vegetable, canola or sunflower cooking oil
  • 1/2 tsp mustard seeds
  • 6-8 curry leaves
  • 2 onions, sliced finely
  • 2 green chilies coarsely chopped (reduce for less heat)
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic paste
  • 5 big red, ripe tomatoes, chopped finely
  • 1 big green bell pepper, chopped fine
  • 1/2 bunch spring onions, chopped fine (approximately 50 gms/ 0.10 lbs)
  • 4 tbsps tomato ketchup
  • Salt to taste
  • 1/4 cup of chopped fresh, green coriander

How to Make It

  1. Heat the oil in a pan and when hot, add the mustard seeds and curry leaves to it. Fry till the spluttering stops.
  2. Now add the onions. Fry till soft. Add the green chilies and ginger and garlic pastes. Fry for a minute.
  3. Add the tomatoes and cook till pulpy. When done, add the chopped green bell peppers, spring onions, tomato ketchup and salt to taste. Cook for 2 more minutes and turn off the heat.
  4. Put the Chutney into a serving bowl and garnish with the chopped green coriander. Serve with any Pulao or with Stuffed Parathas.