Tomato chutney

Name: Tomato chutney
Yield: Serves 6–8
Cuisine: Indian
Ingredients: 2 tbsp roughly chopped fresh root ginger; 2 tbsp chopped fresh coriander/cilantro stems; 3 medium–large tomatoes, roughly chopped; ⅛ tsp ground turmeric; pinch of asafoetida; 1 dried red chilli, broken in half; 2 fresh green chillies, slit; 4–6 dried Kashmiri chillies; 1 tsp rapeseed/canola oil; salt, to taste; ½ tsp mustard seeds; 1 tsp urad dal; 1 tbsp rapeseed/canola oil; 1 tbsp chana dal/Bengal gram; 4–5 garlic cloves, peeled; 1 sprig of curry leaves

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

This is a great chutney to serve with snacks. It’s quick and easy to make and can be served without the tempering if you want something in a hurry – although it’s extra delicious with it.

Ingredients

1 tbsp rapeseed/canola oil
1 tbsp chana dal/Bengal gram

Asia
India
Side dish
Vegan
Gluten-free

Method

Heat the oil in a medium saucepan over a medium heat. Add the chana dal and sauté until aromatic and deeply golden. Add the dried red chillies, fresh green chillies and turmeric along with a pinch of salt, and sauté for a further 1–2 minutes. Add the tomatoes, coriander stems, ginger and garlic cloves along with the sprig of curry leaves, and sauté until the tomatoes are soft and mushy. Remove