Tomato Chutney

“Tomatoes are now eaten freely throughout the world, and their consumption is believed to benefit the heart among other things. Lycopene, one of nature’s most powerful antioxidants, is present in tomatoes, and, especially when tomatoes are cooked, has been found beneficial in preventing Prostate cancer” ….thanks Wikipedia! Need we say more! Give your diet and your taste buds a toast with this Tomato Chutney.


Oil – 1 tbsp

Mustard Seeds – 1/2 tsp

Channa Dal – 1 tsp

Urad Dal – 1 tsp

Curry Leaves – 1 sprig

Whole Red Chilies – 1-2 (optional)

Ginger – 1 tsp, grated

Onions – 1 small, chopped

Turmeric – 1/4 tsp

Asafoetida (Hing) – 1 pinch

Tomatoes – 5 large, diced

Salt – to taste

Sugar – 1/2 tsp

Green Chili – 1 (optional), finely chopped

Fresh Cilantro – 5 sprigs, finely chopped


  1. Heat Oil in a wok on medium to high heat.
  2. Once Oil is hot, add the Mustard Seeds and let them pop.
  3. Add the following in this order – Channa Dal, Urad Dal, Whole Red Chilies and Curry Leaves.
  4. Once the Dals are golden brown, add Turmeric, Asofoetida, Ginger, Onions and Green Chilies and Salt. Mix well.
  5. Let the Onions cook till they turn translucent.
  6. Add diced Tomatoes and more Salt. Mix well and allow it to cook covered, stirring ocassionally.
  7. Once the tomatoes appear cooked, uncover the wok and continue cooking till the juices of the tomatoes have been absorbed.
  8. Add Sugar and mix again.
  9. Cook for another few minutes, garnish with fresh Cilantro and serve.
  10. Serves 4


  1. You can use cans of Diced Tomatoes in place of fresh Tomatoes. For this recipe, use 3, 14.5oz cans to substitute for the 5 large tomatoes.
  2. This dish can be served with Chapatis, Paranthas or Dosas. It is also excellent as a filling in sandwiches or on toast for breakfast.
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