This homemade Tomato Chutney combines ripe tomatoes, mustard oil, garlic, and a fragrant blend of traditional tarka spices to create a simple yet incredibly flavorful condiment. Cooked until rich and thick, it delivers the perfect balance of tanginess, warmth, and spice in every bite.
What makes this chutney special is the combination of aromatic whole spices, curry leaves, and garlic tempered in mustard oil, which gives it a distinctive depth of flavor. First, pressure cook the tomatoes in the Ninja Foodi and strain them for a smooth texture. Then, cook them through a proper bhunai process until the oil separates, creating a rich and intensely satisfying chutney.
Whether served alongside chapati, paratha, rice dishes, or simply spread over a slice of bread, this versatile tomato chutney adds a burst of flavor to any meal. It’s an easy recipe that transforms everyday ingredients into a delicious accompaniment you’ll want to keep on hand.
Tomato Chutney – Tangy, Spicy & Flavor-Packed Homemade Condiment
Equipment
- Ninja Foodi
Ingredients
For the Chutney Base
- 3 1/3 lb tomatoes
- 1 tsp red chili powder
- 1 tsp salt
- 1/2 cup tomato paste
- 2 tbsp lemon juice optional
For the Tarka
- 1/2 cup mustard oil
- 1 clove garlic whole for neutralizing oil smell
- 1/2 tsp cumin seeds
- 1/2 tsp fenugreek seeds
- 1/2 tbsp nigella seeds
- 1/2 tsp mustard seeds
- 6 cloves garlic thinly sliced
- 15 curry leaves
- 6 red chilies dried
- 5 cloves garlic
Instructions
Pressure Cook
- Pressure cook tomatoes and 4-5 garlic cloves on high for 20 minutes. Do not add water; the tomatoes will release their own moisture.
- Pressure Cook at High for 20 minutes and release the pressure Naturally
- Allow the tomatoes to cool slightly, then remove and discard the skins.
- Strain the cooked tomatoes and reserve the liquid. The liquid is not needed for this recipe. You should get approximately 3 cups, which can be used for cooking rice or pasta.
- Pressure Cook on High for 20 minutes then release the pressure Naturally
For the Tarka
- Heat mustard oil in a pan. Add 1 whole garlic clove and let it sizzle. This helps neutralize the strong smell of mustard oil and indicates the oil is ready for the tarka spices.
- Remove the whole garlic clove. Add the thinly sliced garlic and fry while stirring constantly until fragrant and lightly golden.
- Add cumin seeds, fenugreek seeds, nigella seeds, mustard seeds, curry leaves, and dried whole red chilies. Stir continuously until aromatic. Do not burn the spices. Remove the tarka from the pan immediately to stop further cooking.
Preparing the Base for the Chutney :
- Add the tomatoes and whole garlic cloves to the Ninja Foodi inner pot
- No water needed tomatoes will release their own moisture, close the pressure lid and pressure cook until softened.
- Add the strained tomato pulp, tomato paste, lemon juice (if using), and the prepared tarka oil. Mix well.
- Mash any remaining tomato chunks while frying.
- Add salt and red chili powder. Continue frying (bhunai) until the oil separates from the chutney.
- Serve warm or at room temperature.