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.
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 ingredientsWash 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 tomatoesHeat 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 tomatoesLower 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 seasoningsStir 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 cookCover 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 serveStir 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.