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Tomato Chutney – Tangy, Spicy & Flavor-Packed Homemade Condiment

A flavorful homemade tomato chutney prepared with mustard oil, garlic, traditional tarka spices, and a touch of lemon juice. Perfect with chapati, paratha, rice, or as a spread on bread.
Print Recipe
Prep Time 10 minutes
pressure cooker time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Pakistani
Servings 12

Equipment

  • Ninja Foodi

Ingredients
  

For the Chutney Base

  • 1500 g tomatoes
  • 1 tsp red chili powder
  • 1 tsp salt
  • 135 g tomato paste
  • 2 tbsp lemon juice optional

For the Tarka

  • 1/2 cup mustard oil
  • 1 garlic clove for neutralizing oil smell
  • 1/2 tsp cumin seeds
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp nigella seeds
  • 1/2 tsp mustard seeds
  • 5-6 garlic cloves thinly sliced
  • 15-20 curry leaves
  • 5-6 dried whole round red chilies
  • 4-5 garlic cloves

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.

Notes

Serve this tomato chutney as a spread, or condiment alongside parathas, chapati, dosa, idli, grilled meats, sandwiches, or rice dishes. It can also be used as a flavorful accompaniment to breakfast items.
Don’t discard the strained tomato liquid. Reserve it and use it to cook rice, pasta, soups, or curries for extra flavor.
Remove the tomato skins for a smoother chutney texture.
 
Keyword chatni, Instant Pot Tomato Chutney, Ninja Foodi Tomato Chutney, raita, tomato chatni