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Home » Condiments » Chutney Recipes » Easy Tomato Chutney | No Onion, No Garlic Chutney

Easy Tomato Chutney | No Onion, No Garlic Chutney

Apr 24, 2025 by Priya_Srinivasan ·

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No Onion, no Garlic tomato chutney

Tomato chutney, a simple everyday condiment made with fresh tomatoes. Learn how to make no onion, no garlic tomato chutney.

How to make tomato chutney | Thakkali Chutney Recipe | Red Chutney Recipe | Tomato chutney for breakfast | Quick thakkali chutney for idly/dosa | தக்காளி சட்னி

Easy Millet Dosa recipe
Jump to:
  • Condiments in a South-Indian Kitchen
  • Some Chutney Inspirations
  • Condiments from other Countries
  • Ingredients to make this sattvic tomato chutney
  • Expert Tips
  • How to make Tomato Chutney
  • Easy Tomato Chutney | Condiment | Vegan
  • Do you like the Recipe? PIN IT

Condiments in a South-Indian Kitchen

A South-Indian breakfast is incomplete without an array of chutney aka condiments. The usual condiment is the Idly podi, famously known as the Gun powder and a must on the condiment table.

At home, peanut chutney is favorite of my elder one and even my close friends. For kids dabba I usually make Carrot-coconut chutney, an easy way to make kids enjoy carrots. If your child is fussy about certain vegetable, try introducing them in condiments like this.

Apart from these chutneys, used as dip, we also have thogayal or thuvayal. Thuvayal is a condiment which can be mixed with steaming hot rice and enjoyed as a meal. Like this vibrant amla & carrot thuvayal.

We also have rice mix powders, another essential condiment in our kitchen. Anytime you will find some paruppu podi, lentil based powder or thengai podi in a south-indian kitchen.

These lentil spice mix powders, come in handy on lazy days and during travel. You can easily mix it with rice, topped with some ghee and enjoy a hearty meal.

Some Chutney Inspirations

I usually make chutney with the veggies my kids wont enjoy eating as such. Like this Amla Chutney . Amla or gooseberry has an astringent taste and kids are not found of it. But with loads of Vitamin C, i want it in their diet. So Make a delish chutney with it.

Same is the case with Parangikaai Chutney | Yellow Pumpkin chutney. We do get tired of eating the same kind of condiments every week. So i try to experiment by adding different veggies.

This Capsicum Chutney and raw plantain chutney are results of such wild experiments.

Condiments from other Countries

Ingredients to make this sattvic tomato chutney

  • Main Ingredients : Tomatoes, juicy red, plump tomatoes.
  • Spices : I have used red chilies for the spice. Along with with some raw coriander and turmeric powder.
  • Add-ons : Fresh coconut, though optional, adds a nice creaminess to the chutney.
  • Tempering : Usual south-indian tempering spices, mustard seeds, hing, and curry leaves.

Expert Tips

  • The red chili used in the chutney can be replaced with 1 teaspoon of sambar podi. This gives a nice color to the chutney too.
  • Do not miss the coriander seeds. It adds a nice flavor to the chutney.
  • I have mentioned coconut is optional, but it adds a nice creaminess to the chutney.
  • I have tempered the chutney first and then blended it together. If you prefer you can just heat oil, saute the tomatoes and chili ,blend it. Then finally add the tadka.
  • Add some pumpkin seeds or sunflower seeds to the tadka in the end, to enhance the nutritional value.
  • The chutney stays good in the refrigerator for 3-4 days. So you can make it ahead.

How to make Tomato Chutney

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

  • Wash and chop the tomatoes roughly.
  • Heat a kadai/pan with oil. Temper with mustard seeds, hing, red chilies and curry leaves.
  • Add the chopped tomatoes to this, and saute for a minute.
  • To this now add turmeric powder and salt. If adding coconut, add now.
  • Add ½ cup of water to this, cover and cook for 8-10 minutes, for the flavors to mingle.
  • By this time, the tomatoes would have lost their shape and softened well.
  • Take it off heat, let it cool for 10 minutes. Blend it to a smooth consistency using a hand blender. Check and adjust the consistency with water, if needed.
  • Serve it warm with idly/dosa or any south-indian breakfast.

If you have tried this recipe and like it, give it a 🌟 rating or let me know in the comments below.  You could also share it with me on Instagram using

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Easy Tomato chutney

Easy Tomato Chutney | Condiment | Vegan

Tomato chutney, a simple everyday condiment made with fresh tomatoes. Thakkali Chutney, an essential condiment on the breakfast table.
5 from 15 votes
Print Pin Rate
Course: Appetizer, Condiments, Delicious sides
Cuisine: South-Indian
Keyword: 10 minutes chutney, Chutney with tomatoes, Easy thakkali chutney, Quick and easy chutney recipe, South-indian style chutney, Tambrahm style thakkali chutney, Thakkali chutney recipe, தக்காளி சட்னி
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 19 minutes minutes
Servings: 4 people
Calories: 36kcal

Ingredients

  • 4 nos plump red tomatoes
  • 4 nos red chillies i used round variety
  • 1 teaspoon coriander seeds Roughly pounded in a mortar pestle
  • 3 tablespoon freshly grated coconut optional
  • ¼ teaspoon turmeric powder
  • ¾ teaspoon salt or to taste
  • coriander leaves for garnish optional

Tempering

  • 2 teaspoon oil i prefer to use cold pressed groundnut oil/gingely oil
  • ½ teaspoon mustard seeds/kadugu
  • ¼ teaspoon hing/asafoetida
  • few curry leaves

Instructions

  • Wash the tomatoes in water. Chop them roughly .
  • Heat a kadai with oil, given under tempering. Temper it with mustard seeds, hing, red chilies and curry leaves.
  • To this hot tempering add, chopped tomatoes and saute for a minute.
  • To this add turmeric powder, pounded coriander seeds, salt, and coconut. Add ½ cup of water to this .
  • Cover and cook for 8-10 minutes. By this time, the tomatoes would have softened well.
  • Take it off heat and let it cool. Blend it smooth with an immersion blender.
  • I normally use immersion blend to blend the chutney. If using, normal blender or mixie jar, wait for the contents to cool well to avoid any mishap in the kitchen.
  • Adjust the consistency of the chutney if needed. Serve the chutney with idly/dosa or any South-indian breakfast
  • Any leftover chutney can be refrigerated in an air-tight container for 3-4 days.

Notes

  • Coriander seeds in the chutney add wonderful aroma and taste to the chutney. So don't omit it. 
  • Add coconut is optional but gives the chutney volume and creaminess. 

Nutrition

Calories: 36kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 437mg | Potassium: 32mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 18IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.3mg

Disclaimer

I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

Tried this recipe?Mention @Icampinmykitchen or #icampinmykitchen
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Serve this delicious tomato chutney with any south-indian breakfast. If you are looking for more interesting condiment recipes, check the below links.

Thakkali Chutney Recipe

Do you like the Recipe? PIN IT

No Onion, no Garlic tomato chutney

More Condiment Recipes

  • How to make beetroot thengai thuvayal
    Beetroot Thogayal | Beets Thuvayal | Chutney with Lentils
  • Easy Homemade labneh
    Spiced Coriander Labneh | Homemade Labneh
  • Healthy and hearty pirandai thogayal
    Pirandai Thuvaiyal | Adamant Creeper Chutney
  • Amla Jam
    Gooseberry Jam | Amla Jam | Indian Gooseberry Jam

Reader Interactions

Comments

    5 from 15 votes (15 ratings without comment)

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  1. Raks

    May 18, 2010 at 10:39 am

    Sounds good,never tried adding garlic so far!

    Reply
  2. Soma Pradhan

    May 18, 2010 at 9:48 am

    Nice recipe of tomato..my hubby gonna love this if I mkake for him

    Reply
  3. Life is beautiful !!!

    May 18, 2010 at 11:32 am

    Looks lovely Priya 🙂

    Reply
  4. Aruna Manikandan

    May 18, 2010 at 11:37 am

    Adding ginger and green chillies sounds new to me...
    Thx. for sharing 🙂

    Reply
  5. Sarah Naveen

    May 18, 2010 at 12:53 pm

    simply delicious...

    Reply
  6. Unknown

    May 18, 2010 at 1:09 pm

    yummy chutney!lovely colour!

    Reply
  7. Priya Suresh

    May 18, 2010 at 1:22 pm

    My all time favourite, with some crispy dosa am ready to eat immediately..

    Reply
  8. kitchen queen

    May 18, 2010 at 7:12 pm

    mouth watering and tempting tomato chutney

    Reply
  9. Christine

    May 18, 2010 at 7:45 pm

    This looks really easy. I didn't know chutney's are easy to make. Thanks so much for sharing. THis is a great blog. If you wont mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!

    Reply
  10. Unknown

    May 19, 2010 at 12:04 am

    Sounds Great and looks so red and yummy !!!

    Reply
  11. Jayanthy Kumaran

    May 19, 2010 at 3:11 am

    Hy Priya,
    An ideal combination with hot tiffin menus.
    Wonderful recipe dear.

    Reply
  12. Sridevi

    May 20, 2010 at 9:10 am

    Tomato chutney is one of our favorite chutney.. Nice picture. Kuzhi paniyaram looks too good.

    Reply
  13. PranisKitchen

    May 23, 2010 at 4:28 pm

    tomato chutney is my favorite one look so nice.
    first time here..nice space u have..
    u r always welcome to our space..

    Reply
  14. Anonymous

    May 25, 2010 at 4:32 am

    Delicious chutney!

    I often make tomato chutney for idlis and dosas

    Global vegan fare

    http://vegan-fare.blogspot.com/

    Reply

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