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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
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
- Heat olive oil on medium heat and add cumin seeds and toast lightly. Add green chilies and cook for 30 seconds or so.
- 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.
- Stir often and continue to cook until the tomatoes have completely cooked down and you have a thick chunky sauce.
- 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
How quick is this chutney to make?▼
It's a 10-minute chutney — you temper cumin and green chili in oil, add diced tomatoes with salt and sugar, and cook them down into a thick, chunky sauce. No long simmering required.
How do I balance the sweet and spicy?▼
Season with salt and sugar to taste as it cooks, and add a pinch of deggi mirch for color and heat. Start light and adjust at the end — it's easy to tip in more sugar or chili once you taste it.
Is it very spicy?▼
Only as much as you'd like. The heat comes from an optional green chili and a pinch of deggi mirch, so leave them out for a mild, sweet-tangy chutney or add more for a kick.
Can I use canned tomatoes?▼
Fresh tomatoes give the brightest flavor, but in a pinch canned diced tomatoes work — just cook them down a little longer to drive off the extra liquid and reach that thick, chunky consistency.
Is this tomato chutney vegan and gluten-free?▼
Yes. It is made with olive oil rather than any dairy and uses naturally gluten-free ingredients, so it works for vegan and gluten-free diets, and it is a no-onion, no-garlic recipe too.
Can I make tomato chutney ahead of time?▼
Absolutely. The flavors actually deepen after a rest, so make it ahead and keep it in an airtight jar in the fridge; bring it back to room temperature or gently warm it before serving.
What is the difference between tomato chutney and ketchup?▼
Ketchup is a smooth, vinegary tomato sauce, while this chutney is a chunky Indian condiment tempered with cumin and lightly spiced with green chili and deggi mirch, so it is sweet, spicy, and much more aromatic.
How This Chutney Compares to Other Indian Tomato Chutneys
Tomato chutney is not one recipe. Across India you will find versions built on dried red chilies, mustard seeds and curry leaves fried in oil, and versions that are cooked down and then run through a blender until they are completely smooth. This one is deliberately a simple tomato chutney: green chilies and a pinch of deggi mirch instead of whole red chilies, no mustard seeds in the base recipe, and no blender unless you want one. Cooking the tomatoes down in the pan is what gives it body, and leaving it chunky is the point.
A few honest notes on what this recipe does not do. There is no apple cider vinegar or any other vinegar in it. The tartness comes from the tomatoes themselves, and the sweetness is adjusted with sugar at the end, to taste. It is also not a canning recipe: there is no water bath, no sterilized jars and no shelf-stable seal. This is a refrigerator chutney, meant to be made in ten minutes and eaten within a few days.
As an accompaniment it is happiest in a small bowl next to something plain: chena and buttered toast, a dosa, a paratha, or a cheese sandwich. Cheese sandwiches in particular are worth trying, because the sweet heat cuts straight through the richness. If you want substitutes for anything in the ingredient list, they are all in the Easy Swaps and Add-Ins section above.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Make this bold, sweet and spicy Indian tomato chutney at home in minutes. Perfect with dosa, rice, or roti, it is a simple vegetarian recipe bursting with flavor.
Stovetop
Rate this recipe ✦
5 min
Prep
9 min
Cook
14 min
Total
12
servings
makes ¾ cup
easy
Level
Ingredients
Ingredients
Tap any quantity to scale
Instructions
- 1
Heat olive oil on medium heat and add cumin seeds and toast lightly. Add green chilies and cook for 30 seconds or so.
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.
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.
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.
Taste and adjust to taste with salt and/or sugar and serve warm.
Nutrition per serving
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
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