Instant Tomato Chutney | Home-Style Two Ways | Spicy & Flavorful

 

Tomato Chutney – Easy & Flavorful

Tomatoes are one of those ingredients that never disappoint — tangy, bright, and perfect for chutneys.

In almost every Indian home, tomato chutney is made in different ways, depending on mood and what’s available in the kitchen.

Today we’re sharing our two easiest and most loved tomato chutney recipes, one is a quick raw-blended chutney, and the other is a smoky roasted tomato chutney that tastes like it came straight from a village chulha (wood fire stove).

Both take just a few minutes and go beautifully with litti, rice, roti, parathas, dosa, snacks — honestly, almost everything!

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1. Raw Tomato Chutney (Quick, Refreshing, Spicy)

This is a simple, bright chutney full of fresh flavours — perfect when you need something quick.

Ingredients

• 2 tomatoes
• 2 green chillies
• A small piece of ginger
• 4 garlic cloves
• A handful of coriander leaves
• Salt to taste
• 10 peanuts or a few cashews
• 1 tsp mustard oil

Method

1. Roughly chop the tomatoes.
2. Add tomatoes, green chillies, ginger, coriander, garlic, salt, and peanuts (or cashews) to a blender.
3. Grind into a slightly coarse chutney — not too smooth.
4. Remove into a bowl and mix in 1 teaspoon mustard oil on top for that classic punch.

Your fresh, spicy chutney is ready!

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2. Roasted Tomato Chutney (Smoky & Earthy)

This version is full of flavour — the roasted tomatoes give it a beautiful earthy aroma.

Ingredients

• 2 tomatoes
• 2 dry red chillies
• 4 garlic cloves
• Salt to taste
• 1 tsp mustard oil

Method

1. Roast the tomatoes directly on the gas flame until the skin blisters.
2. Roast the red chillies lightly on the flame too.
3. Peel the tomato skin and add everything to a blender — tomatoes, red chillies, garlic, salt.
4. Grind into a coarse chutney.
5. Mix in 1 teaspoon mustard oil for flavour and shine.

A smoky, rustic chutney is ready to serve!

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Helpful Tips

Cashews make the chutney creamier
-If you want a rich, smooth chutney — replace peanuts with 3–4 cashews.

Roasting tomatoes adds deep smoky flavour
-Great for litti, roti or chokha-style meals.

Don't over-grind
-Leaving it slightly chunky improves texture.

Mustard oil = the magic ingredient
-Just 1 teaspoon at the end lifts the flavor instantly.

Add 1 spoon curd (optional)
-Makes the raw chutney tangier and softer.

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Learn more about traditional Bihari cuisine here - Bihari Cuisines

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Tools needed - 

• Mixer grinder
• Small chutney jar
• Knife
• Chopping board
• Mixing bowl
• Tongs (chimta) for roasting
• Roasting net (optional)
• Measuring spoons
• Serving bowl & spoon

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Thanks for reading!

If you try this recipe, tell us how it turned out—we’d love to cheer on your cooking journey.

You can also email us at mishtichatori@gmail.com for any questions or suggestions.