How to make Tomato Chutney

Tomato chutney is a common household chutney found in most of the homes in Andhra.Half ripe Tomatoes coarsely ground along with cumin and garlic give this chutney nice tangy & spicy flavor. Today I am going to share Andhra style tomato chutney(roti pachadi) with half ripped tomatoes.

Tomato Chutney | Andhra Style Tomato Chutney

Course Side Dish
Cuisine South Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people


  • 4 or 5 Semi Riped Tomatoes
  • 3 Green Chillies
  • 4-5 Garlic pods
  • 1 tbsp Cumin Seeds
  • 1/2 tbsp Chana Dal
  • 1/2 tbsp Mustard Seeds
  • 1 Red Chilli
  • 1 pinch Hing
  • 1/2 tbsp Salt
  • 1 tbsp Oil


  • Chop the tomatoes, slit green chillies.
    Tomato chutney
  • Heat 1/2 tbsp oil in a frying pan.
    Tomato chutney
  • Add tomatoes, green chillies and garlic pods and fry for 3-4 minutes.
  • Add 3/4 tbsp cumin seeds and salt. Close the lid and cook till tomatoes become mushy. Switch off the flame and cool it completely.
    Tomato chutney
  • Add the tomato mixture to the blender and make a fine paste.
  • Heat the oil in the pan, add mustard seeds, cumin seeds when splutters, add chana dal, red chilli and a pinch of hing. When the dal turns slightly brown, add the blended tomato mixture, mix well and fry for 2-3 minutes and switch off the flame. 
  • Tomato chutney is ready. Serve with either dosa or idly or even goes well with white rice.
    Tomato chutney
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