Tomato Chutney Recipe


3 Onion
2 Tomato
3 Red chilies
3 pieces Garlic
2 strings Coriander leaves
A pinch Hing (Perungayam)
1 teaspoonn Mustard and urad dhal
A string Curry leaves
Oil and Salt

How to make Tomato Chutney

  • Heat Oil in a pan. Add Red chilies, Onion and Garlic, fry till it turns into golden brown.
  • Then add Tomatoes and fry till it becomes soft.
  • Once it cools off, grind all the fried items with Coriander leaves, Hing, Salt in blender.
  • Heat 2 or 3 teaspoonns of Oil. Add Mustard and Urad dhal. Once it splutters add Curry leaves and the ground mix, fry for 2 to 3 minutes. Remove from heat.

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Tomato Garlic Chutney Recipe


1 kg Tomatoes
1 teaspoon Red chili pepper
240 grams Sugar
2 cloves Garlic, chopped
30 grams fresh Ginger
60 grams Raisins
2 teaspoons Salt
10 blanched Almond
1 Onion
3/4 teaspoon crushed big Cardamoms
1 1/2 cups Vinegar

How to make Tomato Garlic Chutney

  • Put the tomatoes in boiling water for 5 minutes.
  • Take out from the water, wipe and remove their skins and cut into small pieces.
  • Cut ginger into long, thin slices.
  • Put tomatoes, Red chili pepper, chopped garlic and ginger into a degchi and cook till tender.
  • Stir constantly until thick.
  • Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.
  • Remove from the fire, cool and keep in air tight jar.

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Banana Chutney Recipe


Ripe Bananas (kela)  :-6 Nos

Vinegar (Sirka):-  ¾ cup

Salt (Namak)  :-    3 teaspoons

Cinnamon powder (Dalchini) :-   1/8 teaspoons

Ground cloves (Lavang)  :- Two Nos

Sugar  (Cheeni)  :-  11/2 cups

Raisins (Kishmish) :–   Four teaspoons

Red chili (Lal Mirchi) :-   ½ teaspoon

Almonds (Badam)   :-   4 teaspoons (blanched)

Method of Preparation

1)    The bananas need to be peeled and chopped

2)    Cook the bananas in vinegar, add sugar and then keep stirring till it completely dissolves.

3)    Remove from gas and add almonds (split into two), raisins, chili powder, salt and all the other ground spices.

4)    Allow it to cool. Once cool put the whole paste into a jar and close tightly.

5)    The banana chutney can be served after two days.


Carrot Chutney Recipe


Grated carrots :-  200 grams

Grated coconuts  :-   2 tablespoon

Coriander leaves chopped :-   1 bunch

Green Chilies :-   4 nos

Grounded pepper  :-  to taste

Lemon juice :-   1 teaspoon

Salt  :-    to taste

Method of Preparation

Grind all the above mentioned ingredients to fine paste.


Curd chutney Recipe


Curd (Dahi):-125 grams

Green chili (Hari Mirch)  :-  3 numbers

Mint leaves (Pudina):- 1 tablespoon (fresh)

Amchoor :-   1 level tablespoon

Salt (Namak):-  As per taste

Method of Preparation

1)    First beat the curd. Green chilies and fresh mint leaves needs to be grinded to fine paste.

2)    The paste then needs to be mixed in the curd. Add the salt as per taste. This can be served with fried items.


Guava Chutney Recipe


Guava (Amrood)  :- 250 grams

Vinegar (Sirka) :-  1 cup

Water :-  2 cups

Red Chili (Lal Mirch):-  1 level teaspoon

Cardamoms (Elaichi Moti)  :-   2 nos

Sugar (Cheeni)  :-  180 grams or 11/4 cup

Salt (Namak) :-  2 levels teaspoons

Ginger ( Adrak) sliced into long thin slices  :- 2 teaspoons

Garlic (Lasun) :-     2 cloves

Raisins (Kishmish)   :- 1 teaspoon

Almonds (Badam)  :- 10 (blanched)

Method of Preparation

1)    Peel the skin of the guava, and cut it into four equal pieces. Remove the seeds from it.

2)    Then cut the guava into thin slices. Cook the same with garlic, ginger and water.

3)    Then to this add sugar, cardamoms, chili powder, raisins, vinegar and almonds. Cook all these with high flame till it becomes thick.

4)    Once done, cool the paste and pour the contents of in a jar. Close the lid tightly.

5)    The chutney is ready to be served next day.


Green Chutney Recipe


Chopped Coriander leaves (cilantro)  :- 1 bunch

Green chilies:- 3-4 Nos

Onion  :- 1 small

Lemon juice :- 1 lemon

Sugar :-  3 tsp

Red chili powder  :- as per taste

Aamchur  :-0 a pinch

Garlic:-2-3 flakes

Salt  :-  as per taste

Method of Preparation

1)    Mix and grind all the above ingredients in a mixer, so that it forms a paste

2)    In case if it looks too thick, add little water to it.


Lemon chutney Recipe


Lemons (Nimbu)  :- ½ kg

Sugar (Cheeni)  :-250 gms, heaped

Red chili (Lal Mirch) :-  1 tsp

Salt (namak)  :-  2 tbsp

Cardamoms (Elaichi Moti)  :-   ¼ tsp

Ground cloves (Lavang) :-     1/8 tsp

Method of Preparation

1)    Clean the lemons with water and wipe it with dry cloth.

2)    Squeeze the juice from the lemon and add salt.

3)    Strips of lemon need to cut long and put in the juice. The juice will be soaked up and put into a jar.

4)    Take the jar and put it under the sun for close to 6 days. Shake the jar everyday till the skins appear tender.

5)    On it add sugar, cardamoms, red chili and sugar. Mix all the ingredients

6)    Keep the jar again in the sun, till the sugar is completely dissolved.

7)    This can be used for a whole one year, if put in a air tight jar.


Mint Tamarind Chutney Recipe


Mint leaves (Pudina):- Handful

Green chili (Hari Mirch) :-  2 nos

Tamarind (Imli):-  ¼ cup

Salt (Namak) :-   as per taste

Method of Preparation

1)   Take the mint leaves and chilies and mix it in to a fine paste

2)   In hot water soak tamarind for almost 15 mns and then filter it.

3)   Mix the paste, salt and tamarind pulp and the chutney is ready.


Peanut chutney Recipe


Peanut   :-  ½ cup

Green chili  :- 3-4 nos

Coriander leaves :- handful

Cumin powder :-1 tsp

Salt  :- as per taste

Jaggery or sugar  :-     as taste

Method of Preparation

1)   Keep the peanuts soaked in water for half and then remove their shell.

2)   Cut green chilies and mix the chilies and peanuts

3)   To this add salt, jaggery or sugar and cumin powder. Further mix them.

4)   While serving add a little lemon juice.

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