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.

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.