Homestyle Tamatar Ki Chatni: North Indian Tomato Chutney

Bright, tangy, and utterly irresistible—tamatar ki chatni is the North Indian tomato chutney your meals have been missing! This robust condiment blends ripe tomatoes with aromatic Indian spices, creating the perfect accompaniment for everything from fluffy idlis and crispy dosas to a simple bowl of steamed rice. Unlike its South Indian cousin, this version skips coconut, delivering a chunkier, drier texture that beautifully balances sweet, spicy, and savory notes. Not only is it a breeze to prepare with items found in any pantry, but its longer shelf life makes it a staple you’ll love having at hand.

This chutney stands out for both ease and versatility. Sautéed garlic and ginger bring warmth, while a scattering of curry leaves and mustard seeds round out its flavor. The tomatoes are simmered until their juices concentrate, transforming into a thick, almost relish-like spread. Make a batch during your prep-time, and enjoy the depth of flavor it adds to your daily breakfast or even as a zesty side at lunch. Get ready to boost the flavors of your favorite dishes with this vibrant homemade tamatar ki chatni.

Homestyle Tamatar Ki Chatni: North Indian Tomato Chutney

Print Recipe

By Malini Serves: 1 Prep Time: 10 minutes Cooking Time: 30 minutes

Ingredients

• 2 tbsp oil
• 1 tsp mustard seeds
• ¼ tsp fenugreek seeds
• A pinch of hing (asafoetida)
• A few curry leaves
• 3 cloves garlic, sliced
• ½ inch ginger, chopped
• ¼ tsp turmeric powder
• 1 tsp Kashmiri red chili powder
• 500 grams ripe tomatoes, chopped
• ½ tsp salt

Instructions

1

Heat oil in a large kadai on medium flame and add mustard seeds, fenugreek seeds, hing, and curry leaves, allowing them to splutter.

2

Toss in sliced garlic and chopped ginger, sautéing until the garlic turns a light golden color.

3

Lower the heat and add turmeric powder and Kashmiri chili powder, sautéing gently until fragrant.

4

Add the chopped tomatoes and salt, mixing well and cooking for a couple of minutes.

5

Cover and let the mixture simmer for 10 minutes, stirring occasionally.

6

Continue cooking uncovered until the tomatoes become soft and mushy, and oil separates on the sides.

7

Cool the chutney completely before serving it as a flavorful side with rice, idli, or dosa.

Notes

Tips:
For best results, use ripe Roma tomatoes as they impart a perfect balance of sweet and tangy flavors., Add finely chopped red onions if you wish to extend the quantity and add a subtle crunch., Store the chutney in an airtight container and refrigerate for prolonged freshness.