Indian Sweet and Spicy Tomato Chutney

Who can resist a sweet tomato chutney? This one is from India but with unmistakable influences from the British occupation. The result is a wonderfully sweet, rich flavoured chutney with hints of spice. Adjust the chilli levels to your own preference.

Serve the chutney with rice, idli, dosa, chapati or as an accompaniment to other Indian dishes. Great as a dip and with fried snacks.

Not only is this chutney great with Indian dishes, it also goes well with Western dishes. Serve it with vegetable pies, in sandwiches and wraps, and over deep fried tofu. Drizzle it over soups and baked vegetables. You are limited only by your imagination.

This recipe can also be made in bulk and frozen, to add to soups, stews, braises etc during the Winter months.

Similar recipes include Roast Tomato Chutney, Eggplant Chutney, Green Tomato Chutney, and Fresh Radish Chutney.

Browse all of our Indian Chutneys and all of our Tomato Dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn recipes.

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Herby Masala Vadai with Tomato Mint Chutney

We are here, munching some Masala Vadai for afternoon tea. These vadai are chock-a-block full of  herbs – coriander and dill. Dill is an uncommon (but not unusual) herb in Indian cuisine, but its use here is wonderful.

The recipe is adapted from one in the book Tiffin by Rukmini Srinivas. We’ve been enjoying reading from it and now want to cook the recipes. The original includes flax seeds which is a very healthy addition, but we have left them out this time.

The recipe is very adaptable. The paste is made from urad, channa and toor dals with the herbs, onions, chilli and ginger added. I can imagine these made with slightly mashed broad beans (the Western type of broad beans), for example, or a coarse mash of peas. Finely chopped capsicums or finely grated carrots would  be a variation if you were sick of the herbs.

The Tomato Mint Chutney is delightful and pairs well with the vadai. Sometimes  I will use sweet chilli sauce, or a herby yoghurt dip, or an Indian green chutney.

A high speed blender like Vitamix is best for grinding the lentils if you don’t have an Indian grinder. Use one that has a tamper if you can, to minimise the number of times you have to scrape the sides down. One of the modern high speed food processors might also work well. Remember that you want a coarse mix, not a fine paste. Also the mix needs to be shaped into patties, so do not add water unless absolutely necessary.

Similar recipes include Aama Vadai, Broad Bean and Mint Vadai, Falafel, and Tattai Vadai.

Browse all of our Vadai and all of our Snacks. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Spring recipes.

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Rajasthani Spiced Green Tomatoes | Green Tomato Chutney

Green tomatoes are very special, and how wonderful it is to have a green grocer who knows this and stocks them. To be able to find them easily is exciting, and several always make it into our shopping bag.

This time we made this delightful Spicy Green Tomato dish, and it is a cracker! It can be used either as a Indian style Chutney, or a spicy side dish. It is a Rajasthani recipe that is very easy to make – simply cook the tomatoes with the spices. No complicated procedures involved.

Similar recipes include Sweet and Spicy Tomato Chutney, Green Tomato and Mozzarella Salad, and Green Tomato Salsa.

Browse all of our Green Tomato recipes, and all of our Tomato dishes. Our Indian Chutneys are here, all of our Indian recipes here, and the Indian Essential Series here. Or explore our Early Summer dishes.

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Green Tomato Fry Chutney

What I love about South Indian chutneys (as well as the taste) is that you can create a chutney out of any left over veggie in the fridge. Today it is green tomatoes – half a dozen that haven’t been used during the week. They are quickly sauteed until soft and then pureed with onion and chilli. Simple – in fact much simpler than many other similar chutneys. But – Delicious.

Eat with rice or with other Indian dishes, or use it as a great sandwich spread – layer sourdough bread with slices of red tomatoes, roasted eggplant, basil and feta. Divine. Try it with tortilla or corn chips too.

Similar dishes include Rajasthani Spiced Green Tomatoes, Orange and Green Chilli Relish, Green Tomato Sambar, Green Tomato Subzi, and Green Tomato Pachadi.

Browse all of our Indian Chutneys and our Green Tomato recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer recipes.

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Green Tomato Pachadi | Green Tomato Chutney

This chutney is Indian in style and we make it in Summer when green tomatoes are available. We use home grown ones and our local green grocer also stocks them. Green tomatoes are tangy and have a beautiful crunch. In this dish, they are cooked down with green chillies before being blended with spices and some tamarind to form the chutney. It is generally made to be eaten on the day it is made, but leftovers can be stored in an airtight container in the fridge. It is delicious with any Indian meal, or just with rice and a dollop of ghee.

We have a Collection of our Green Tomato Recipes, so you can browse at leisure.

Similar recipes include Onion Pachadi, Green Tomato Fry Chutney, Fried Green Tomatoes, Milky Brinjal Chutney, Green Tomato Bhajji, Fresh Radish and Mint Chutney, Roast Tomato Chutney, and Coriander and Coconut Chutney.

Browse all of our Indian Chutney recipes, and all of our Green Tomato dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.

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Tomato Bharta | Roast Tomato Side Dish or Chutney

Bharta are North Indian (Punjabi) dishes where the main ingredient is roasted and then pureed with spices. The flavours are intensified by the roasting and the resulting dish is spicy and tangy. A commonly known bharta is Baingan Bharta (Eggplant Bharta).

This recipe uses tomatoes and it is amazing. It is great as a dip, served over rice, used as a sauce, or as an accompaniment to any curry. It can be served with dal-rice, kitchari or stuffed parathas. It also goes well with Chapatti, Roti. It has the best taste!

Similar recipes include Baingan ka Bharta, Bengali Eggplant Puree and Sweet and Spicy Tomato Chutney.

See all of our Bharta recipes here. Read all about Indian Chutneys here, and feel free to browse other Indian Chutneys recipes. See Tomato recipes here. Or simply explore all of our Punjabi dishes, our Indian dishes and our Early Autumn recipes.

This recipe can be frozen without the tadka – browse other Autumnal ways of preserving for Winter here.

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