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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 chenna 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!
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 Chenna, 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!
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 colour 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.
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