Tamatar ki chutney ho tou aisi!

I was introduced to this chutney at my Aunty Sayedah’s place while growing up in Jeddah. This was staple at their household. However, it was a supremely yummy treat for me!

I can easily eat spoonfuls of this. This chutney is cooked, so it can stay good up to a week. Or maybe more. We never have any left at the end of the week to know otherwise.


  • Cooking oil : 1/2 cup
  • Rai Dana 1 TBSP (black mustard seeds)
  • Garlic paste: 1/2 tsp
  • Fresh green chili: 2-3 slices (as per your hotness liking)
  • Whole red chilies : 2
  • Kari leaves : 2-3
  • Canned tomatoes (chopped or whole)
  • Chili powder: 1/4 tsp
  • Salt: 1/4 tsp


  1. Heat the oil in a deep sauce pan.
  2. Add the Rai seeds, garlic paste, green chilies, whole red chilies and Kari leaves one by one. Fry just till the ingredients start changing color.
  3. Add the can of tomatoes and spices. Use a smasher/spatula to make the sauce smooth.
  4. You know that the sauce is done, when the color changes to a deep red.
  5. Let the sauce cool. It can be easily stored in fridge in a jar. I am storing it in my mom’s cute Villeroy & Boch jar set.

The sauce/chutney is an excellent condiment for kebabs, pakoras and chicken roast. Also, in our house, we love it as a spread in a cheese sandwich.

Have you made this? Will you make it? Share with me!

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