Last year I shared the recipe of Bengali style Tomato Chutney on my blog and it’s one of my most viewed recipes. Today I am sharing another Tomato Chutney recipe which is very popular in North, East, and West India. The South Indian recipe of Tomato Chutney is different than this one and soon I will share that too.
Ingredients used
Tomato is the main ingredient of this chutney but a lot of other ingredients like coriander leaves, mint leaves, garlic, ginger, green chilies, lime juice, and cumin seeds are also added to it. Every family may have a slightly different way of making tomato chutney. I love the way my mother makes it so sharing her recipe here.
Recipe tips & tricks
As mentioned in my mint chutney recipe too, though the procedure of making any chutney is very simple and everyone follows almost the same method, the chutneys made by my mother always have a very special taste and whoever tastes them, asks for her secret ingredient or tips. Following are the two main tips which she shares: Do follow these two simple tips and your chutney will also become special.
How to use tomato Chutney?
How to store?
Keep the tomato chutney in an airtight container and store in the fridge for 4-5 days. To store for a longer period, freeze it in ice trays and then put the frozen chutney cubes in zip lock bags. They will be fine in the freezer for around 3 months.
More easy vegan dip ideas
I love dips, sometimes even more than the snacks with which they are served. If you also love trying new dips, then don’t miss to check the following dips from around the world:
Step by step photo instructions
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Recipe
