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Main Course

Yummy Tomato Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 4 servings

250 g Ripe tomatoes
200 g Sugar
10 g Ginger
6 Cloves Garlic
4 nos Red chillies
Vinegar, to taste
Salt, to taste

Preparation

Step 1
Grind the ingredients: ginger, garlic, red chillies and little vinegar to a fine paste.
Step 2
Soak tomatoes in hot water for sometime. Remove the skin and chop into small pieces.
Step 3
Add ground paste, sugar, required salt and some vinegar to the chopped tomatoes.
Step 4
Cook with a lid covered in low heat until the gravy acquires a desired consistency.
Step 5
Remove from fire and after cooling store in glass bottles.
Step 6
Tomato chutney is ready.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Yummy Tomato Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 4 servings

250 g Ripe tomatoes
200 g Sugar
10 g Ginger
6 Cloves Garlic
4 nos Red chillies
Vinegar, to taste
Salt, to taste

Preparation

Step 1
Grind the ingredients: ginger, garlic, red chillies and little vinegar to a fine paste.
Step 2
Soak tomatoes in hot water for sometime. Remove the skin and chop into small pieces.
Step 3
Add ground paste, sugar, required salt and some vinegar to the chopped tomatoes.
Step 4
Cook with a lid covered in low heat until the gravy acquires a desired consistency.
Step 5
Remove from fire and after cooling store in glass bottles.
Step 6
Tomato chutney is ready.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.