Tomato chutney recipe

India is a country with so much diversity, be it in culture, language or food. Chutneys or say Dips have been in our culture for ages. To make any food more appealing and full of flavours. Chutney can make or break any dish.

The one today I am sharing is Tomato chutney made with simple ingredients, a very famous South Indian recipe. Which only requires tomato and onion with some Tadka in it. Goes well with appe, dosa, idli.

Tomatoes should be ripped ones for you to get that colour and texture. We want full red tomatoes. Spiciness can be adjusted to ones palate, so add red chilli accordingly. To get the best flavour use coconut oil for frying. I was introduced to tomato chutney by my husband, who’s colleague use to bring this in his lunch box. He got the recipe from him.

What kind of Tomatoes to use?

Use only ripped ones here, to get the perfect colour and texture.

Any specific oil to use?

I would suggest if you are comfortable with coconut oil then cook in it, if not go for refined oil or ground nut oil.

Let’s start cooking

#purvanchaltadka #foodblogger #tomatochutney

Tomato Chutney


  • 1 onion chopped
  • 2 tomatoes chopped
  • 1 tablespoon chana dal
  • 1 tablespoon urad dal
  • Few curry leaves
  • Salt
  • Oil
  • 1 tablespoon mustard seed
  • 1/2 cup water
  • 4 to 5 garlic
  • 1 inch ginger piece
  • 3 to 4 dry red chilli


  • Heat oil in a pan add urad and chana dal saute till light brown
  • Add in red chilli, garlic, ginger,curry leaves with onion
  • Cook till onions are transparent
  • Now add in tomatoes with salt and water
  • Cook till tomatoes get mushy
  • Off the flame and let it cool down
  • Grind it to a fine paste
  • Remove it in a serving bowl
  • Now take another pan pour oil and heat it Add mustard seed let it crackle
  • Add urad and chana dal with curry leaves
  • Your Tadka is ready Pour it on the chutney and enjoy
  • Hope you loved this recipe
  • Until then keep exploring…

Sign up for updates

Olive oil Dip recipe

If you talk about dips only one thought comes to the mind is refreshing, tangy n spicy. This recipe is so super quick and easy to make. Make this on any lazy day, spread this on whole grain bread or paratha and enjoy it. Tastes so yum and delicious.

Spices and herbs can be adjusted to ones tastes and flavour. I have made my own variations to suit my palate.

Just made in 5 minutes and you are sorted. Get your hands on this now.

Which olive oil to use?

I have used extra light olive oil. This is not that pungent if you what it to be more pungent then don’t go for extra light.

Can we only use it on breads?

The answer is no, not at all. Use them on parathas, top it on salads, noodles and pastas.

So let’s get the recipe now

#foodblogger #purvanchaltadka #oliveoildip#dip

Olive oil Dip


  • 1 tablespoon finely chopped garlic
  • 1 teaspoon chilli flakes
  • 1 teaspoon mixed herbs
  • 1 teaspoon peri peri powder
  • 1/2 teaspoon salt
  • 1/2 cup olive oil (extra light)


  • Take a mixing bowl add all the given ingredients
  • Mix this well
  • Enjoy it on your breads and pastas
  • Until then keep exploring

Roasted Amla chutney/ Gooseberry dip

In winter’s you get amla in abundance, why not try a chutney with these fresh gooseberry which goes well with bakris , rotis and rice.

Roasting is done on open fire with the flame low so that the Amla gets cooked a bit. After allowing it to cool don’t peel the skin grind the chutney with the skin, this makes this chutney full of flavours. Same way you have to roast garlic, chilli n ginger. Then grind it to fine paste. It that simple.

While buying Amla do buy the once without any dark spots.

Let’s get the recipe

#purvanchaltadka #gooseberry #chutney #dip

Roasted Amla Chutney


  • 3 amla/gooseberry
  • 4 green chilli
  • 4 garlic cloves
  • 5 to 6 pudina/ peppermint leaves
  • Handful of coriander leaves
  • 1/2 teaspoon black salt/kala namak
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • Small piece of ginger
  • 1/2 teaspoon jeera/cumin seeds
  • 3 to 4 tablespoon water


  • Roast amla, ginger, garlic n green chilli
  • Take a grinder now remove the seeds of amla add them in the jar with coriander leaves, pudina,jeera,kala namak, salt,sugar,ginger,garlic, green chilli with some water
  • Grind it to a fine paste
  • Enjoy with rotis or bakris.

Chaatwali chutney/Dip/khatti meethi chutney

You are on the right page, searching for a perfect khatti meethi chutney that is simple and easy. Not like others, who have so much fancy stuff to add to this chutney, believe me with this basic ingredient you are going to make just your chaats and bhel taste like the chaatwala.

Chaatwaali chutney

The sweet, spicy and tangy flavour of this chutney will make you crave more. Made with tamarind pulp and coriander leaves to balance the taste in any chaat.

Indian chaat is Incomplete with our chutneys two most important ones are khaathi chutney n meethi chutney. Meethi chutney is made of imli/ tamarind pulp. Today we are going to cook this simple but most important chutney for any chaat.

One can store them and reuse them when required from the refrigerator. Store it in an airtight container.

Where can you use this chutney?

Best for chaat and bhel. One can add a teaspoon as a salad dressing also. Have them with samosa, batata vada and dahi vada.

Some point to remember here is the tamarind you are using has to be fresh, otherwise the smell changes.

Let’s head on to the recipe


Imli/ Tamarind/ meethi chutney


  • 100 grams imli/tamarind
  • 100 grams sugar
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon Kala namak/ black salt
  • 1/2 teaspoon chaat masala
  • 1/2 teaspoon red chilli powder


  • Take a pan to add in imli and water boil with sugar
  • Boil this for 5 minutes, off the flame and let it cool down well
  • Strain the pulp in another bowl, add in salt, Kala namak, red chilli powder, chaat masala
  • Mix this well
  • Note- adjust the masala n salt according to your taste.
  • Imli chutney is ready to use when required.
  • Store it in an airtight container when not in use.
  • Lasts for 10 to 15 days.
  • Hope you enjoyed this recipe.
  • Until then keep exploring.

Coriander chutney/ Tikhi chutney


  • Bunch of coriander leaves
  • 1-inch ginger
  • 4 to 5 garlic
  • 4 to 5 green chilli
  • 1 teaspoon jeera\ cumin seeds
  • Salt
  • 1/2 cup Water


  • Take a grinding jar
  • Add coriander leaves, green chilli, salt, ginger, garlic, cumin and water
  • Grind till smooth paste
  • Remove from a serving bowl
  • Coriander chutney is ready
  • You have the perfect chaatwali chutney now, store and use as required.

Mashed Potatoes

Wish I would have tried this recipe a bit earlier, but that’s ok. I am happy about making this and enjoying it.

Before you start reading let me wish you a very Happy New Year……2022

Potatoes are everyone’s favourite, recipes with them are filled everywhere. This mashed potato is going to make your day, just spread them on toasted bread it tastes so good. You are done with your breakfast.

Here potatoes are boiled and mashed with milk. To enhance the flavour we can add herbs. A five-minute recipe if you have boiled potatoes in your pantry.

With very few ingredients this yum recipe gets ready.

Mashed potato is just like the chokha we make in Uttar Pradesh or Bihar though the difference here olive oil, cheese and milk. IF you like do check the chokha recipe here Aloo chokha/ Hare Baigan ka bharta/Green aubergines dip/How to make hare baigan ka bharta/ Baigan aur Aloo ka chokha/bharta/How to make baigan ka bharta

Try these different recipes for a change if you haven’t made them.

While making these mashed potatoes do keep in mind the kind of potato you select, no I am not scaring you with something fancy here this recipe very easy one. The thing to remember is potato shouldn’t be new (naya aloo) this will make the mashed potato hard which we don’t want.

We want the potato to be fluffy and soft.

So let’s get the recipe


Mashed Potato


  • 2 potatoes
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper powder
  • 2 tablespoon fresh coriander chopped
  • 1 tablespoon olive oil
  • 1/2 cup milk
  • Mixed herbs
  • Chili flakes
  • 1/2 cup cheese


  • First boil potatoes, peel them and mashed in a bowl
  • In the same bowl add black pepper powder, salt, garlic, coriander leaves, milk, cheese,olive oil, chili flakes and herbs. Give it a nice mix till airy and fluffy.
  • Mashed potatoes are ready to enjoyed with some garlic bread or a simple bread.
  • Hope you liked this recipe.
  • Until then keep exploring……..

Blog at

Up ↑

%d bloggers like this: