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Mangalorean tomato chutney

Updated: Oct 13, 2021

India's cuisine is dominated by pickles, sauces and chutneys. The varieties are endless and flavors range from very spicy, like tihs recipe, to mild and sweet. The chutneys vary by season with the available vegetables or preferences of the various cuisines, but each one is a masterpiece. This chutney is no exception.

This is a bold chutney, its red color highlighting its spicy nature. Fresh tomatoes are slow cooked down to a thick sauce with tamarind, sesame seeds and spices into a wonderful chutney that pops with flavor. It is simultaneously spicy with hints of sour. Rich, spicy and with a wonderful texture, this tomato chutney is the perfect accompaniment for grilled kebabs or for even a biryani. This chutney will not last long at your table.

This is a very complex cookbook, for the advanced chef and one who really, really loves to cook. Beautiful dishes, picture perfect presentations and perfectly balanced flavors are the highlight of this modern Indian cookbook. This restaurant is so on my bucket lis! This cookbook is a must for the serious chef who wants more than the average Indian fare.

For more delicious recipes from this cookbook click here.


2 tablespoons white sesame seeds to be ground + 2 tablespoons sesame seeds + 1 teaspoon for garnish

1/2 teaspoon mustard seeds

1/4 teaspoon fenugreek seeds

2 tablespoons oil

3 garlic cloves, minced

A pinch asafoetida

2 tablespoons tamarind extract

3-4 spicy green chiles, diced, or as desired

7-8 tomatoes, diced

Salt, to taste

2 tablespoons white or apple cider vinegar

2 tablespoons sugar

Red chili powder, as needed

Toast the sesame seeds and fenugreek seeds individually till lightly golden and aromatic. Cool. Grind the sesame seeds, mustard seeds, and the fenugreek seeds to a fine powder. Set aside.

Purée the tomatoes and chilies in a processor till very smooth. Set aside.

Heat the oil on low heat in a small saucepan and add the garlic. Sauté till lightly colored, about 3 minutes. Add the asafoetida followed by the ground spices. Sauté for 30 seconds taking care not to burn the spice powders.

Add the tomato purée, salt, vinegar, remaining 2 tablespoons sesame seeds and sugar. Cook on a medium flame till the sauce thickens considerably, to that of a thick ketchup. Taste and adjust salt, spice with red chili powder, and acid with vinegar. Cook on low heat till the oils begin to come out in small bubbles. Cool.

Serve the same day, but this is better after 24-48 hours. Store in the fridge for 1 week or in sterilized air-tight containers for about a month.

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