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Tomato Chutney


  • 6 tomatoes, finely chopped
  • 1 tsp onion seeds (kalonji) / cumin (jeera) seeds
  • ⅛ tsp asafoetida (hing)
  • 1 – 2 green chillies, slit, de-seeded and cut into large bits
  • 5 – 6 curry leaves
  • Unrefined salt to taste
  • ¼ tsp turmeric powder (haldi)
  • 1 tsp whole wheat flour (optional)


Add onion seeds/cumin seeds to a heated saucepan. When the cumin crackles and releases a roasted aroma, add the asafoetida. Add green chillies, curry leaves, then tomatoes, salt, turmeric powder and cook. If you would like it a bit thicker, add the wheat flour.

Serve with  parathas.


You may add a tempering as garnish of mustard seeds (rai) (¼ tsp), dried red chilli (1-2) and curry leaves (1 sprig).

Serves 4


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