Tomato Chutney




6 medium sliced tomatoes

1 tablespoon shredded ginger

4 green chilly sliced long ways

Pinch of hing

1 teaspoon cumin seed

1 teaspoon black mustard seed

2 bay leaves

1/2 teaspoon paprika

1/2 teaspoon turmeric

1 teaspoon salt

1 teaspoon cornstarch

2 to 3 tablespoons sugar

2 tablespoons chopped cilantro

2 tablespoons oil



Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready. Add the hing, black mustard seed and cumin seed. After seeds are cracked add bay leaves, paprika, and turmeric. Stir for a second and add sliced tomatoes and green chili. Cover the pan after mixture comes to boil and let it cook for 6 to 7 minutes; tomatoes should be soft but still be in slices. Mix the cornstarch with 2 teaspoons of water and add to the tomatoes. Let chutney cook for another minute. Add sugar and cilantro, remove from heat and cover for few minutes. Adjust the salt, sugar and pepper to your taste.

Serving suggestion

This chutney is best served as a side dish with any kind of stuffed Paratha or over plain white rice.


Add the sugar slowly as needed, depending on sourness of tomatoes.