Easy Homemade Tomato Chutney

Homemade tomato chutney is a simple and flavourful way to enjoy fresh tomatoes. Made with a handful of everyday ingredients, this recipe brings together the natural sweetness of cooked tomatoes, the rich aroma of garlic, the flavour of fresh onion and dhania (cilantro), and a refreshing touch of lemon juice.

One of the things I love about this homemade tomato chutney is that you don’t need an oven or complicated equipment to prepare it. Everything comes together in a frying pan or sufuria on the stovetop. By cooking the tomatoes cut-side down in hot oil, allowing them to brown underneath, you develop a lovely depth of flavour before mashing them into a chutney.

The method is also quite straightforward. Once the tomatoes and garlic have cooked, you can easily remove the tomato skins if you prefer a smoother texture. The onion and chopped dhania are then stirred in, followed by salt, black pepper and a little water if needed. A squeeze of fresh lemon juice at the end brings the flavours together beautifully.

How to Serve Tomato Chutney

This chutney is especially lovely served with homemade bhajia, including bhajia made with cassava flour, fries, and others. The tangy tomato flavour complements the savoury, crispy potatoes and makes a simple homemade snack feel even more satisfying. You can also serve it alongside other meals whenever you want a fresh, tomato-based accompaniment.

I appreciate recipes like this because they show how a few basic ingredients can be turned into something delicious without spending too much or making cooking unnecessarily complicated. You can adjust the salt, black pepper and lemon juice to suit your family’s preferences.

Whether you are looking for an easy accompaniment for bhajia or simply want another way to use fresh tomatoes in your kitchen, I hope you enjoy trying this homemade tomato chutney recipe!

Homemade Tomato Chutney – No Oven Needed

This easy homemade tomato chutney is made with fresh tomatoes, garlic, onion, dhania, and lemon juice for a delicious, tangy accompaniment to bhajia and other meals. Prepared on the stovetop with simple ingredients, it's a quick and flavourful addition to your homemade meals. Watch the step-by-step preparation in my YouTube video linked at the end of this recipe card.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Accompaniment, condiment

Cuisine Home-style

Equipment

• Chopping board and knife
• Frying pan or sufuria with a lid
• cooking spoon
• Fork or potato masher for mashing the tomatoes
• Citrus juicer (optional)

Ingredients

  

• 4 medium tomatoes halved
• 4 cloves garlic peeled
• 1 large onion chopped
• 2-3 tablespoons chopped cilantro dhania
• ⅓ teaspoon salt or to taste
• ⅓ teaspoon black pepper or to taste
• Juice of 1 medium juicy lemon
• A few drops of water as needed
• 3 tablespoons vegetable oil

Instructions

 

• Prepare the ingredients

  Wash the tomatoes and cut them in half. Peel the garlic cloves and chop the onion and dhania. Squeeze the lemon juice and set it aside.
• Heat the oil and cook the tomatoes

  Heat about 3 tablespoons of vegetable oil in a frying pan or sufuria over medium heat. Arrange the tomato halves cut-side down in the pan and add the garlic cloves. Cover and let them cook for 8–10 minutes, or until the tomatoes are nicely browned underneath and softened.
• Remove the tomato skins (optional)

  If you prefer your chutney without tomato skins, carefully remove them at this stage. They should slide off easily after cooking. Take care when handling the hot tomatoes.
• Mash the tomatoes

  Lower the heat and mash the softened tomatoes and garlic cloves using a cooking spoon or fork until you achieve your preferred consistency. You can leave a few small pieces if you enjoy a chunkier chutney.
• Add the onion and seasonings

  Stir in the chopped onion, dhania, salt and black pepper. Add a few drops of water if the mixture is too thick or begins to stick to the pan.
• Cover and cook

  Cover the pan and cook for about 2 minutes, stirring as needed, until the onion begins to soften and the ingredients are well combined.
• Add the lemon juice and serve

  Stir in the freshly squeezed lemon juice. Taste and adjust the seasoning if needed. Remove from the heat and serve your homemade tomato chutney with bhajia or your preferred meal.

Video

Notes

Tips for the best tomato chutney

• Use ripe tomatoes: Ripe tomatoes give the chutney a fuller flavour and help it soften easily.
• Let the tomatoes brown: Keep the cut sides down while they cook to develop flavour before mashing.
• Adjust the texture: Mash thoroughly for a smoother chutney or leave some pieces for a chunkier finish.
• Add water sparingly: Tomatoes release their own juices, so only add water if necessary.
• Balance the flavour: Taste at the end and adjust the lemon juice, salt and black pepper to your preference.

Serve fresh: This chutney is particularly enjoyable freshly prepared alongside hot bhajia.

 

Frequently asked questions

Can I make tomato chutney without an oven?

Yes! This recipe is prepared entirely on the stovetop using a frying pan or sufuria with a lid.

Do I have to remove the tomato skins?

No. Removing them is optional. You can leave the skins on if you prefer a more rustic texture.

What can I serve with tomato chutney?

It pairs especially well with potato bhajia, including cassava flour bhajia. You can also serve it with other savoury snacks or meals that benefit from a fresh, tangy tomato accompaniment.

Can I adjust the lemon juice?

Yes. Start with the juice of one medium lemon as specified, then taste and adjust according to how tangy you like your chutney.

How should I store leftover tomato chutney?

Allow it to cool, transfer it to a clean, airtight container and refrigerate promptly. For best quality, use it within 3–4 days. Reheat only the portion you need, and discard it if you notice mould, an unusual smell or other signs of spoilage.

Watch the Recipe in My YouTube Vlog

Would you like to see how I prepare this homemade tomato chutney? You can watch the practical preparation in my YouTube vlog on Recipes and Hospitality with Clara, where I make this chutney to serve with bhajia made using cassava flour.

Keyword easy tomato chutney recipe, fresh tomato chutney, homemade chutney recipe, homemade tomato sauce, Kenyan tomato chutney, simple tomato recipes, tomato chutney for bhajia, tomato chutney with garlic

More Recipes and Hospitality Inspiration

If you try this recipe, I’d love to hear how it turns out in your kitchen. You’re also welcome to visit our YouTube channel, Recipes and Hospitality with Clara, here, where we share budget-friendly recipes and practical ways to make hospitality enjoyable at home.

Thank you for stopping by, and happy cooking!

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