Delicious Sweet & Spicy Tomato Chutney Recipe

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This easy tomato chutney recipe is your new breakfast best friend! I have to admit, this chutney is totally underrated even in my eyes. That’s probably because I’ve only ever had this when I pair it with my chena and some buttered toast!

This tomato chutney will take you only ten minutes to make, and it can be prepared in one pot. The star of this chutney is tomatoes of course! All we’ll do here is saute them in some ghee and cumin seeds, and lightly sweeten and spice this up! You’ll love this tangy and aromatic chutney.

Of course, if you’re sensitive to spice, feel free to omit the green chilies. I love this chutney with chenna and buttered toast because the chenna is light and fluffy, and this chutney complements that texture so well. The buttered bread is the perfect canvas for this duo to go together!

This is a no onion and no garlic recipe. If you wanted to add onions and garlic, feel free to do so, but I feel the simplicity of letting the tomatoes shine here is excellent!

Tools Needed

• Nonstick pan
• Wooden spoon
• Cutting board
• Paring knife
• Measuring spoons

Ingredients in 10-Minute Spicy Tomato Chutney

The ingredient list for this simple Sweet and Spicy Chutney is very small, and I’m sure you already have all the ingredients on hand! Let’s review what we’ll need for our tomato chutney. Remember, all ingredients and their quantities can be found in the FULL PRINTABLE RECIPE CARD at the bottom of this post, so you can save it for later! You can also easily scale the ingredients based on how much chutney you want to make!

• Tomatoes
• Olive oil
• Cumin seeds
• Green chilies, optional
• Sugar, to taste
• Salt, to taste
• Deggi mirch, optional

How to Make Spicy and Sweet Tomato Chutney

1. Heat olive oil on medium heat and add cumin seeds and toast lightly. Add green chilies and cook for 30 seconds or so.
2. Add tomatoes, stir well and add salt and sugar. Mix well and start to cook down the tomatoes. Add a pinch of deggi mirch for color and spice.
3. Stir often and continue to cook until the tomatoes have completely cooked down and you have a thick chunky sauce.
4. Taste and adjust to taste with salt and/or sugar and serve warm.

Serving Suggestions for 10-Minute Tomato Chutney

As I mentioned earlier, I’ve only ever had this chutney with Chena, which are crumbly and soft milk solids that you get after boiling milk, and buttery toast!

However, now that I’ve been thinking of how else you could enjoy this chutney in other ways, I definitely want to try other serving options! Here are some serving ideas for this 10-Minute Tomato Chutney:

• For South Indian breakfast items such as Masala Dosa or Idli
• On the side with some bread such as Classic Layered Paratha
• With some Basmati Rice and dal, such as Masaledar Chana Dal or Dal Tadka (mixed lentils)
• For dipping samosas such as Keema Samosas, Potato Samosas, or Paneer Samosas, or even to dip your Crispy Chicken Pakoras!

What Is Sweet and Spicy Tomato Chutney?

Sweet and spicy tomato chutney is a quick Indian condiment made by tempering cumin seeds and green chili in oil, then cooking down diced tomatoes with a little salt and sugar until they collapse into a thick, chunky sauce. A pinch of deggi mirch adds color and a gentle warmth. It is a no-onion, no-garlic recipe that comes together in about ten minutes, and its tangy, sweet-and-spicy flavor makes it a favorite alongside toast, chena, and all kinds of Indian breakfasts and snacks.

Tips for the Best Sweet and Spicy Tomato Chutney

A few small things make all the difference with this quick chutney:

• Temper the cumin seeds in the hot oil first (a quick tadka) so they turn fragrant and toasty before the tomatoes go in.
• Let the fresh tomatoes cook all the way down until you have a thick, chunky sauce; the flavors concentrate the longer they simmer in the pan.
• Balance the sweet and the spicy by tasting as you go and adjusting the salt and sugar; a pinch of deggi mirch adds color and a gentle warmth.
• Like it smooth? Let the chutney cool slightly and blend it; leave it as is for a rustic, chunky texture.
• Serve it warm for the best flavor.

Easy Swaps and Add-Ins

This chutney is endlessly adaptable, so make it your own:

• It is a no-onion, no-garlic recipe, but you can add finely chopped red onion, garlic, or a little grated ginger if you like.
• No whole cumin seeds? Use about a quarter teaspoon of ground cumin instead.
• Swap the green chili for jalapeno, and the deggi mirch for sweet paprika or Kashmiri chili powder.
• Sweeten with brown sugar or a drizzle of honey in place of the sugar.
• For a South Indian tadka twist, temper a few mustard seeds, some curry leaves, and a pinch of hing (asafoetida) along with the cumin.

More Ways to Serve Tomato Chutney

Beyond chena and buttered toast, this tangy chutney works just about anywhere you want a pop of sweet heat:

• Spread it on toast, parathas, dosas, or idlis for breakfast.
• Tuck it into sandwiches and grilled cheese, or add a spoonful to a burger.
• Set it out as a dip for crunchy vegetables or as part of a cheese board.

How to Store Tomato Chutney

Let the chutney cool completely, then spoon it into a clean airtight jar with a tight-fitting lid and keep it in the refrigerator. Bring it back to room temperature or gently warm it before serving, and it will stay good for several days.

Other Indian Condiment Recipes

• Traditional Cucumber Raita
• Cilantro-Mint Chutneys - Restaurant & Homestyle Recipes!
• Sweet & Sour Tamarind Chutney

Frequently Asked Questions