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Tomato Chilli Chutney

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This tomato chilli chutney goes great with so many different Indian dishes.

If you are new to Indian food but familiar with Mexican salsas, you might still recognise this one. You make tomato chilli chutney in exactly the same way as an easy Mexican tomato salsa. Only the names are different.

This tomato chilli chutney is delicious served with poppadoms or slathered over lamb or chicken kebabs. It is also a nice dip for samosas. Be sure to check out the step by step photos I took for you below.

Tomato onion chutney

About this recipe.

Growing up in California, I tasted my share of delicious Mexican salsas. I love them.

When I moved to the UK, I was surprised to find that many Punjabi and Pakistani chefs offer a wide range of delicious tomato chutneys that were so similar to the Mexican salsas I already knew.

This tomato chilli chutney will go spectacularly well with so many different dishes. From salmon steaks to lamb and chicken tikka kebabs, it’s a simple recipe that adds so much spicy flavour to the meal.

Is this tomato chilli recipe difficult?

No. As recipes go, this is about as easy as they come.

If you have a small food processor, it will come in handy but if not, you can finely chop everything with a knife.

How do you get the best results with this recipe?

We all have our one flavour preferences. This is how I make tomato chilli chutney but you might want to and should adjust the flavouring to your own personal taste.

You could add more or fewer chillies, for example. Salt is added to taste. I add about a teaspoon of flaky salt but you can add as much or as little as you like.

Salt really brings out the flavour of the other ingredients. Taste as you go!

Also, you need to decide how much lime juice to add. I add the juice of two limes but the lime juice should also be added to taste.

Do you have to use tinned (canned) tomatoes?

Not at all. I live in a cold climate so I find that tinned (canned) tomatoes work perfectly. They always have the same flavour.

In the summer months, I often use fresh tomatoes. The choice is yours but if you live in the UK or another cold place, tinned (canned) tomatoes are probably the best option.

How long can you store this chutney in the fridge?

You can store this in your fridge for at least three days. In my opinion, however it is best to consume the tomato chilli chutney on the day you make it.

On the day you prepare you tomato chilli chutney, it’s a good idea to let it chill in your fridge for at least 30 minutes before serving. This will allow the chutney to chill and also let the flavours develop.

Can you freeze tomato chilli chutney?

You could but I don’t advise doing so if you plan to serve it as a dip or sauce.

This tomato chilli chutney is best made on the day with the fresh ingredients. I know I say to use tinned (canned) tomatoes but if you live in an area that has really red and ripe organic tomatoes that grow in under the sun, use them.

Want to try some other popular raitas, chutneys and pickles?

I have lots of delicious recipes for you that would be perfect for your next curry feast.

Raitas: Potato Raita, Cucumber Raita, Onion Raita, Honey and Mustard Raita, Pakora Sauce, Chilli Raita and Mint Raita.

Chutneys: Red Onion Chutney, Roasted Tomato Chutney, Onion Chutney, Tamarind Sauce, Tamarind Chutney, Coriander Chutney, Coriander and Coconut Chutney, Ginger Chutney, Garlic Chutney, Mango Chutney, Coriander, Mint and Mango Chutney, Coriander and Mint Chutney.

Pickles: Lime Pickle, Vegetable Pickle, Onion Pickle and Mango Pickle.

Step by step photographs.

Ingredients for the chutney.

Get all your ingredients together before starting.

The onion, garlic, chillies and coriander in a food processor.

Place the onion, garlic, chillies and coriander (cilantro) in a food processor.

Finely chopped onions, chillies, garlic and coriander in a food processor.

Blend to finely chop these ingredients. I prefer to do this before adding the liquid tomatoes.

Adding the chopped tomatoes to the finely chopped ingredients.

Pour in the chopped tomatoes and blend to combine.

Adding salt and lime juice to taste.

Now add salt and lime juice to taste.

tomato chilli chutney

It is so important to taste as you go for the perfect tomato chilli chutney.

Tomato chilli chutney in a serving bowl with poppadoms.

Serve with poppadoms, samosas, kebabs or whatever you think sound good.

Tomato chilli chutney spread over a poppadom.





Yield: 4 to 6

Chilli & Tomato Chutney

tomato chilli chutney
Prep Time 5 minutes
Total Time 5 minutes


  • 400ml tinned chopped tomatoes
  • 1 small onion chopped
  • 3 cloves garlic - smashed
  • 4 green chilli peppers - chopped (more or less to taste)
  • 1 small bunch chopped fresh coriander
  • Juice of two limes
  • Salt to taste


  1. Place the onion, chillies, garlic and coriander (cilantro) in a food processore and blend to finely chop. This can of course be done with a knife.
  2. Add the chopped tomatoes and blend again to combine.
  3. Now add salt and lime juice to taste. For best results, place the finished tomato chilli chutney in the fridge for about 30 minutes before serving.
  4. That's it. Believe me, this tomato chilli chutney can make a good meal great!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 55Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 127mgCarbohydrates: 14gFiber: 2gSugar: 8gProtein: 1g

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Saturday 16th of April 2016

Wow! I am just so very happy!! I have been searching for a 'no cook' spicy tomato-onion chutney for a long time. My favorite Indian restaurant serves a chutney similar to this and I am addicted! Your recipe is the first I have been able to find that appears similar. I'll be making this tomorrow. Thank you so much for sharing your recipe!!! I'll definitely browse your site to find other deliciousness!

Dan Toombs

Friday 8th of July 2016

Hi Bonnie

That's great. Thank you. Hope you like the recipe.



Sunday 15th of April 2012

That looks great. I love chilli and tomato and have made a 'cooked' version of your salsa which everyone loved.

Dan Toombs

Monday 16th of April 2012

Thanks for commenting Janice. I love it too. Always experimenting with new combinations. :)

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