Tomato chutney Recipe – with no onions!

Tomato chutney:

Couple of years back, my sister got to know this recipe from her colleague. Her colleague used to bring this raw & spicy tomato chutney as a side for idlies and she always says that it comes handy in the morning hazzle.

The same chutney, my sis prefers tempering with mustard seeds and boiling for a minute or so.

Being a chemistry teacher, she is aware of all that goes on in the industry. When the Maggie muddle came up, she explained a lot about how the lead got into the onions. She is cautious in using raw chutney – the reason why she wants to give it a boil.

I sometimes buy into what she says. To me logically, anything that’s natural is good.. But what if that natural is no more natural.. After all with all those chemicals that goes into growing and protecting crops/vegetables…and the very reason why there’s so much limelight on Organic farming…

If you can get something organic, then its well and good. Nevertheless, I tried both the raw and cooked versions many a times and indeed liked their taste. Here’s the recipe.

tomato chutney

2 medium sized tomatoes (quartered)
7-8 garlic pods
5-6 red chillies
1/2 tspn mustard seeds
Salt to taste.


  1. Blend tomatoes, garlic pods, salt and red chillies in a mixer. Now your Raw chutney is ready. Keep aside.
  2. Heat 2 tblspn oil in a pan and add the mustard seeds to splutter. Add the raw chutney and let it boil for 2 minutes in high flame.
  3. Serve hot with idli.

Happy Cooking!

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