Tamatar ki Chutney Recipe | How to Make Spicy Tomato Chutney

Chilli Tomato Chutney

This spicy red tomato chutney is totally an Indian dish. We know that tomato is very healthy. It is full of Vitamin C. Tomato is a powerful anti-oxidant too. It also helps in maintaining the blood pressure.

We, in India, are very fond of chutneys. I’m sharing spicy red tomato chutney. We can have this spicy red tomato chutney with besan ka chilla, besan ki roti or even tehri.

The daily vegetarian food is incomplete without chutneys. There are different types of chutneys like tamarind chutney which is sweet, sour and tangy in taste, fresh green coriander and mint chutney we call it green chutney also. Its taste is quite spicy, and other variations of chutneys are also there. Some are made of vegetables too.

This Tomato chutney made with tomatoes and hot red chilli will give your tongue a tempting taste. This one is my Mom’s recipe and here I’m passing it to you all. I made slight changes to give it a variation.

This tamatar ki chutney or tomato chutney is very easy to make with less ingredients. And takes less time to cook. Whenever I make an appetizer or a snack like fritters or veg rolls, I make sure to make this spicy tomato chutney.

How to Make Tamatar Ki Chutney

  • Servings: 2-3
  • Difficulty: Easy
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  • 2 medium-sized finely chopped onions
  • 2 medium-sized finely chopped tomatoes
  • 1 tsp zeera (cumin) powder
  • red chilli powder and salt according to your taste
  • 2 tbspn Refined oil for cooking


  1. Heat refined oil in a wok.
  2. Add chopped onions and fry till they turn soft.
  3. Add chopped tomatoes, salt and zeera powder. Saute fry till they turn soft and leave oil.
  4. Add red chilli powder, mix and turn off the flame.
  5. Serve with any of the dishes – Besan ki Roti, Besan ka Cheela, tehri or Veg rolls.


Red Tomato Chutney
Red Tomato Chutney Ingredients

In a wok or kadhai, heat oil. After heating oil add chopped onions and fry till they become soft. Cook on low flame.

Red Tomato Relish
Red Tomato Chutney in Pan

Now, add chopped tomatoes, zeera (cumin) powder and salt. Mix well. Saute till the tomatoes become tender.

Tamatar ki Chutney
Tamatar ki Chutney

When the chutney mixture leaves oil, put off the flame and add red chilli powder. It depends how teekhi (hot) you want the chutney to be. Let the chutney cool down. If you want it to be more spicy, add more red chilli powder to the chutney. Your spicy tomato chutney is ready to be served. Have it with any starter, snacks or side dish and take a heavenly taste of this red, super hot tomato chutney.

TIP: You can increase the quantity of chutney by increasing the ingredients.

— Recipe and Images Shared by Shumayala Khan


Dahi ka Raita for Hyderabadi Biryani

Dahi ka Raita for Hyderabadi Biryani

This Dahi ka Raita Recipe is easy to make and is a great accompaniment for Hyderabadi Biryani. Make it before you start cooking Hyderabadi Chicken Dum Biryani.

How to Make Dahi ka Raita

I had made this raita a bit hot so that it goes well with biryani. You can put chillies according to your taste.


  • 1 Cup Yogurt
  • 1/2 tsp Cumin Seeds
  • 1 tsp cumin powder
  • Black Salt as per taste
  • 4-5 green chillies, finely sliced
  • 2 sprigs coriander leaves, finely chopped
  • 5-6 mint leaves, finely chopped
  • 1 tbsp refined oil
  • 1 Red Chilli, roasted
  • Water as required


In a small pan, heat oil. Add cumin seeds. After 20 seconds, add green chillies, coriander leaves, mint leaves and cumin powder. Saute for 10-15 seconds, remove from the flame. Keep it aside.

Take the yogurt in a bowl, beat it till smooth. Add the masala we made and the black salt. Mix well. Now add 1 roasted red chilli; you can break it into small pieces. Add water and mix again. The raita should be in flowy consistency.

Have this Dahi ka raita with Hyderabadi Chicken Dum Biryani.

— Recipe and Images Shared by Sara Khan

Khatti Meethi Imli Ki Chutney

Imli Chutney Recipe

Chutney does not have any specific meaning, but is a spicy condiment used to garnish various Indian dishes. It is a side dish, specially used in North Indian food. Chutney is a mix of sweet, spicy and sour flavour. It is made by adding sugar and different spices. To give flavours we can make it with mango, mint, green coriander, coconut, peanuts or ginger and garlic and of course last but not the least Tamarind (imli). Some chutneys are in gelatinous consistency and some are in liquid form.

South Indian chutneys are mostly prepared in gelatinous consistency. Their special and famous chutneys are made of peanuts and coconut. South Indians prefer to eat peanut or coconut chutneys with Dosa and Idlis.

Americans and Europeans use vinegar and also other flavours in chutneys.

Homemade chutneys are much more healthier than the preserved chutneys that are available in super markets. North Indians like to eat chutney with various foods like dal-chawal, Missi roti and many more dishes. Above all they make chutneys specially for chaats. We can give variations to chutneys by adding different fruits and spices to it.

Imli ki Chutney (or the Tamarind Chutney) is also called Saunth ki Chutney. You can have Samosa, Kachauri, Dahi Bada, Bhel Puri, Sev Puri, Aloo Tikki, Pani Puri, Bhajiya, etc with Imli ki Chutney. Once cooked, keep it in a container (probably air-tight) and store it in refrigerator. Imli ki Chutney can be stored for 25-30 days.

Let’s know how to cook Imli ki Chutney at home:

Time For Preparation – 1.30 hrs


  • 500 ml of water
  • 50 gm Tamarind (Imli)
  • 50 gm sugar or according to your taste
  • 10 gm saunth or fresh ginger
  • 10 gm kalaunji (onion seeds or nigella)
  • 10 gm crushed coconut
  • 1/4 tsp of red chilli powder or according to your taste
  • 2 pinch of powdered cinnamon
  • 1 pinch of black salt



Soak tamarind in water for 1 hour. After an hour, squeeze the pulp of Imli in the same pot and strain it into the cooking pot. Now keep it on medium flame.

Khatti Meethi Imli Ki Chutney Being Prepared
Khatti Meethi Imli Ki Chutney

When it becomes little warm add sugar to it and mix well. After two minutes of cooking, add saunth or the ginger powder. If you don’t have saunth (ginger powder), chop fresh ginger into small pieces and put it in the cooking pot. Now add Kalaunji (onion seeds or Nigella), coconut, chilli powder, black salt and cinnamon powder and constantly stir it for 5 minutes. Let the spices mix well into the pulp.

Keep it on the medium flame and stir it to avoid overflow the fluid from the pot. Bring it to boil for 4-5 times and low the flame. Keep the pot for 15 minutes on low flame and and let it set down.


Imli Ki Chutney Should be Thick in Consistency
Imli Ki Chutney Consistency

Cook until the mixtures gets gelatinous consistency. Put off the gas. Let the chutney cool down. The sweet, sour and tangy Imli ki Chutney is ready to be served or stored.

Serve it into a serving bowl or transfer into a jar and put it in refrigerator.

Serve it with the tasty chaat items.

I have added cinnamon powder to make Imli ki Chutney more healthy.

Imli aur Gur ki Chutney is made by following the same procedure of the above recipe. You just need to replace sugar with 3-4 medium pieces of jaggery or gur. Melt it first and then add the spices like cinnamon, saunth, etc.