Mowgli Chutney

Preparation info
  • Makes

    1¼ cups

    • Difficulty


    • Ready in

      35 min

Appears in
Mowgli Street Food

By Nisha Katona

Published 2018

  • About

This is a great tomato chutney that will keep in the refrigerator in a jar for weeks. It is the brave addition of ginger and garlic that elevates tomatoes to the level of Indian chutney here. Along with the hum of cumin that just gets better and stronger as time goes by.


  • 4 tbsp vegetable oil
  • 1 tbsp cumin seeds
  • 1 tbsp


  1. Put the vegetable oil in a large non-stick frying pan set over a medium-high heat. When hot, add the cumin seeds, mustard seeds and curry leaves and fry for around 30 seconds until the cumin seeds turn dark brown and release their fragrance.
  2. Add the tomatoes, ginger, garlic, chilli powder, ground turmeric and green chilli and stir well. Turn the heat down to lo