Tameta Nu Chutney (gujarati Tomato Chutney)

There are so many versions to Tomato chutney in India that it one chose to make each kind for a year one could easily complete 365 days with that many variations. This one is a spic one that I learned from my thesis supervisor. It is awesome with theplas, rotis and parathas. I tried it with pesarattu (green gram dosa) I make. I liked the fact that in this chutney you don't grind anything it is a simple saute and it has very few ingredients which make it a practical every da chutney. My only reservation to trying this chutney was that it felt like a half curry base for a South Indian like me. I felt as if I had left my Rasam half way or tempering half way, it did not feel chutney like as for a South Indian like me chutney means something totally different. Nevertheless like all the non-Kerala recipes I have warmed to, this one stays in my collection.

photo of the chutney
photo of
photo of tameta nu chutney (gujarati tomato chutney)
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Teena Augustine's Secret Indian Recipe !

Preparation Time: 
10 Mins
Cooking Time: 
10 Mins

Very Easy

Tomatoes- 3
Cumin seeds- 1/2 tsp
Mustard seeds- 1/2 tsp
Grated ginger- 1/2 tsp
Chili powder- 1 tsp
Turmeric powder- 1/2 tsp
Asafoetida- 1/4 tsp
Sugar- 1 tsp
Oil- 2 tsp
Curry leaves- 6-8 leaves
Heat oil in a frying pan and add the mustard and cumin seeds. Once the seeds crackle add the grated ginger and curry leaves.
After sauteing the ginger and curry leaves for 2-3 minutes on medium fire add all the spice powders. Roast these spice powders well and then add chopped tomatoes.
Add salt after adding tomatoes and bring the chutney to a simmer. The tomatoes will start to disintegrate in 4-5 minutes and now add the sugar.
Bring the chutney to a quick boil and switch off the flame the chutney will thicken as it settles and you can have it immediately.
You can garnish the chutney with chopped coriander leaves though this recipe does not require this.