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Boiled Tomato Chutney

Boiled_tomato_chutney_1 In this blog, I am giving name to all chutneys as my family calls them. Boiled tomato chutney is also a type of tomato chutney with less oil and spice. No need for a mixer to prepare this chutney. If you have tomato and onion, you can cook variety of side dishes for any snack. Both occupy a dominant role in my kitchen.

Serves: 6

Cooking time: 15 to 20 minutes


  • Tomato – 7 no
  • Onion – 2 no
  • Green chilli – 5 no Boiled_tomato_chutney_2
  • Garlic cloves – 4 no
  • Turmeric powder – ¼ tea spoon
  • Red chilli powder – 1 tea spoon
  • Curry leaves – few
  • Salt – as per taste
  • For seasoning
    • Mustard – ½ tea spoon
    • Urad dal – ½ tea spoon
    • Curry leaves – few
    • Asafetida – pinch
    • Oil – 1 tea spoon


Step 1

  • Wash, cut tomato, onion, green chilli, garlic, and curry leaves; put it in a pressure cooker, add turmeric powder, red chilli powder and salt; add half cup of water in this and keep for one whistle or you can boil separately.

Boiled_tomato_chutney_3 Boiled_tomato_chutney_4

Step 2

  • Mash all the boiled items partially with ‘mathu’ or churner (as shown in photograph) that is used to mash boiled spinach and vegetables; do the seasoning and bring to boil.

Boiled_tomato_chutney_5 Boiled_tomato_chutney_6

  • Now boiled tomato chutney is ready with very less oil. This goes well with Idli, Dosa, Chappati.



You can also mash it in a mixer but run mixer only once. Boiled items should be mashed partially to get the taste.

This post is part of the event “Spicy Fiery Chutneys” hosted by Ammaji Recipes.

{ 2 comments… add one }

  • Priya October 27, 2009, 2:19 pm

    Yummy, feel like having with hot steaming idlis..

  • Sushma Mallya October 27, 2009, 10:53 pm

    wow never made this type of chutney with so many ingredients….surely must be very yummy with dosa…

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