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Tomato (Below)


Andra Pradesh Tomato Kothimeera Chutney

2 tomato
2 bunches cilantro
6 green chillies
1/2 tsp cumin
1/2 cup peanuts (groundnuts)
1 tbsp tamarind paste
sprig curry leaves
salt to taste
1 teaspoon turmeric
ghee for frying
½ teaspoon dry red chilli
a few curry leaves
1/4 tsp cumin
¼ tsp methi powder
1/2 tsp asofoetida

Wash and cut tomatoes. Clean the cilantro but don’t throw away the whole stems, only throw the last hard part of the stem. Cut the cilantro and green chilli. Fry the cumin, curry leaves, green chilli, tomato and cilantro. After frying for 7 minutes, add methi powder and tamarind paste. Fry until oil floats on the top. Grind the whole mix along with roasted nuts. Add salt. Fry the remaining seasonings and add to the chutney.

Bengali Tomato Chutney

red tomatos, 4 medium
mustard seed 2 tsp
bay leaf 2
salt 1 tsp
dates chopped, 2tsp
raisins 2 tsp
turmuric 1 tsp
sugar 3 tablespoons
ghee for frying

Fry the mustard seed and bay leaf. When it crackles add chopped tomato, salt and turmeric. When it turns soft then add chopped dates and raisins and lastly sugar. Mix all and cook until thick.

Fresh Tomato Chutney

12 ounce ripe tomatoes chopped
2 tablespoon sunflower or soya oil
1 teaspoon asofoetida
2 green chilies seeded and chopped
2 teaspoon ground cumin
1 teaspoon salt
1 tablespoon sugar or to taste

Put the tomatoes in a small saucepan and cook over a medium heat, covered, until they are soft (4-5 minutes). Remove and cool. Meanwhile, heat the oil over a medium heat and fry the chilies and cumin for a minutes or two. Puree the tomatoes, salt and sugar in a blender. Mix in chili mixture, transfer to a serving dish and cool before offering.

Fruit Sweetened Tomato Chutney

2 teaspoon virgin olive oil
2 tablespoon ginger root freshly grated
1/2 tablespoon jalapeno pepper minced
1 teaspoon cumin seeds crushed
1/2 tablespoon coriander seeds crushed
5 1/2 cup tomato puree
2 cup tomatoes diced, with juice
1/2 cup white grape juice
Salt and pepper to taste

Fry the ginger, pepper, cumin and coriander seeds. Fry for about 1 to 2 minutes. Add remaining ingredients and bring mixture to a boil. Reduce heat an simmer, uncovered, for 35 to 40 minutes.

Green Tomato Chutney #1

2 pound green tomatoes
1/2 pound tart green apples
6 dried chili peppers (each 1 inch long)
1/2 cup packed golden raisins
1 cup packed dark brown sugar
1 tablespoon grated crystallized ginger
2 teaspoons asofoetida
1 1/4 cup lemon juice

Cut the tomatoes into 1/2 inch cubes, to measure about 6 cups. Peel, core, and slice the apples, to measure about 2 cups. If you are using dried whole chilies, break them up and remove some seeds if you want a milder chutney. Place all the ingredients in a wide 4-quart saucepan, bring to a boil quickly, and boil for about 30 minutes, or until the chutney is as thick as jam. Stir occasionally to prevent sticking. Ladle into hot, sterilized jars, seal, cool, label, and store.

Green Tomato Chutney #2

1 seeded, chopped lemon
5 cup firm peeled, chopped green tomatoes
2 1/4 cup brown sugar
1 1/2 cup seedless raisins
1 1/2 teaspoon salt
3 ounce chopped crystallized ginger or 3/4 cup fresh ginger root
1/4 teaspoon cayenne
2 cup lemon juice
2 cup chopped red peppers

Simmer all ingredients until the fruit is tender. Put the chutney in sterile jars and seal them.

Green Tomato Chutney #3

6 pound green tomatoes
4 teaspoon pickling salt
3/4 cup sweet red pepper, finely chopped
1 1/2 cup lemon juice
2 teaspoon whole allspice
2 teaspoon celery seeds
2 teaspoon dry mustard
5 each thin slices lemon
1 1/2 cup brown sugar
2 teaspoon white peppercorns
2 teaspoon whole cloves
1 teaspoon asofoetida
2 teaspoon mustard seeds

Wash and core the tomatoes and slice thinly. Mix with the salt and let stand overnight. In the morning, drain thoroughly. Put the tomatoes in a large kettle and add the lemon slices, pepper, sugar, lemon juice, spices and mustard tied in a bag. Bring to a boil and cook for about 30 minutes or until slightly thickened, stirring occasionally. Discard the spice bag and turn the relish into hot jars. Seal at once.

Hot Tomato Chutney

3 pounds tomatoes
1 cup brown sugar
1 cup lemon juice
1 large red bell pepper chopped
1 teaspoon asofoetida
3 tablespoons ginger, peeled minced
1/2 cup golden raisins
2 jalapeno seeded and chopped
1 teaspoon cumin seed
1 teaspoon mustard seed
2 teaspoons salt
1/4 cup cilantro chopped

Place all the ingredients except the cilantro in a large non-aluminum saucepan and cook over medium heat, stirring, until the sugar is dissolved. Continue to cook, stirring occasionally, until the mixture thickens, about 30 minutes. Stir in the cilantro for the last few minutes of cooking. Pack in sterilized jars and seal. Freeze or process in a hot water bath for 15 minutes.

Hot Tomato Methi Chutney

1/2 kg Tomatoes
1/4 Cup Fresh methi (fenugreek leaves)
10 Green chilles
Tamarind, lemon sized
1 tsp Cumin
1 tsp Mustard
1/2 tsp Turmeric
1/2 tsp Red chilli powder
Salt to taste
Oli, 4 tbsp

Heat the oil. Fry the methi with lid on pan until all the watery content is gone. Now add the chopped tomatoes and the tamarind. Next add turmeric and chilli powder. After the tomatoes are half cooked add the green chillies. Cook on a medium flame until the oil is floating. Allow it to cool. Add salt and grind to a rough paste. Season with cumin, mustard and curry leaves.

Mixed Tomato Chutney

20 tomatoes
8 apples
large bell peppers red or green
1 hot chili pepper
1 cup seedless raisins
2 1/2 cups packed brown sugar
2 teaspoons ground ginger
2 teaspoons asofoetida
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups lemon juice

Scald tomatoes in boiling water, cool and peel. Pare apples, core peppers chop all in fairly large pieces. Combine all ingredients in heavy covered kettle or pan and simmer for about 2 hours or until mixture is thick. Stir often to prevent sticking. Pour while boiling hot into hot, sterile jars. Sterilize canning jars. Leave 1/4-inch of head space. Process for 10 minutes in boiling water bath.

Nutty Tomato Chutney

1 lemon
1/4 pint lemon juice
2 1/2 pound tomatoes chopped roughly
6 ounce granulated sugar
1 teaspoon chili powder
3 ounce raisins
1 cinnamon sticks broken into small pieces
3 ounce flaked almonds or chopped walnuts or (3oz) pecans
7 ounce water

Squeeze the juice from the lemon and reserve. Remove any pips from the lemon shells and roughly chop the shells. Put in a food processor, or in batches in a blender, with the diced lemon and half the lemon juice. Process to shreds. Combine the remaining lemon juice, tomatoes, sugar, chili powder, raisins, cinnamon stick, almonds, shredded lemons and water in a deep saucepan, and bring to the boil. Reduce the heat and simmer, covered, for 2 to 2 1/2 hours, until the liquid has almost boiled away, stirring occasionally. Remove the chutney from the heat and leave to cool. Transfer to a clean jar and cover with a non-metallic, airtight lid. Store in a cool, dark place.

Pear Tomato Chutney

1 can bartlett pears
1 can tomatoes
1 green pepper, coarsely chopped
1 cup sugar
1/2 cup lemon juice
1 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon dry mustard
½ teaspoon asofoetida
1/8 teaspoon cayenne pepper
1 can pimento, coarsely chopped

Mix all ingredients together in a saucepan and serve.

Piccalilli Chutney #1

12-16 medium green tomatoes
3 medium sweet red peppers
3 medium green peppers
2 pound cabbage
1/3 cup salt
2 cups lemon juice
1 1/2 cup brown sugar
2 tablespoon whole mixed pickling spice
2 each sticks cinnamon
1 tablespoon whole cloves
4 each whole allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg

Stem tomatoes stem and seed peppers. Cut cabbage into chunks. Put all vegetables through coarse blade of food grinder or chop coarsely. In large mixing bowl, combine vegetables and salt. Set bowl aside and let stand several hours or overnight. Line a large sieve or colander with cheesecloth and pour in the vegetables. Drain well, then lift edges of the cheese cloth and squeeze to press out the liquid. Organize ingredients, equipment, and work space. Combine lemon juice and sugar in large preserving kettle. Tie whole spices in a cheesecloth bag and add to the kettle. Stir in ground spices. Heat to boiling. Add drained vegetables and heat to boiling. Reduce heat and simmer for about 30 minutes, or until vegetables begin to get juicy. Remove the spice bag. Ladle into hot jars to within 1/4 inch of tops. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional relish, if necessary, to within 1/4 inch of tops. Wipe tops and threads of jars with a damp clean cloth. Put on lids and screw bands as manufacturer directs. Process in a boiling water bath for 10 minutes. Follow basic steps for boiling water bath canning.

Piccalilli Chutney #2

1 quart green tomatoes, chopped
2 each medium green peppers, seeded and chopped
1 each small head cabbage shredded.
1/2 cup salt
2 cup brown sugar
1 teaspoon whole cloves
1 teaspoon mustard seeds
2 each medium red peppers
2 cup cucumber, chopped
2 cup lemon juice
One 3-inch stick cinnamon
1 teaspoon whole allspice

Combine all the vegetables and the salt and let stand overnight. In the morning, drain the vegetables pressing out the juice. Add the lemon juice, sugar and the spices, tied in a bag bring to a boil and simmer until the vegetables are clear and the syrup is thickened. Discard the spice bag and seal the piccalilli in hot jars.

Sweet Tomato Chutney

4 medium tomatoes
1 small dry red chilli
Mustard seeds
1/4 teaspoon turmeric
2 Bay leaves
4-5 pieces of seedless dates
6-8 small cubes of crystallized mango
8-10 sultanas
4-5 tsps sugar

Cut tomatoes into small pieces. Heat little oil in kadai. Add red chilli. When the chiili turns blackish, add mustard seeds. After the mustard seeds splutter, add tomatoes. Immediately add turmeric powder, very little salt and bay leaves. Fry it until tomatoes are soft. Then add mango, dates and sultanas. Stir and mix up. When mango starts breaking down, add sugar. When sugar melts completely, take off the flame and allow it to cool. After it has reached the room temperature, keep it in the fridge.

Sweet Tomato and Bell Pepper Chutney

4 tablespoons olive oil
2 red peppers deseeded, skinned and chopped
2 green peppers deseeded, skinned and chopped
1 pound tomatoes skinned and chopped
1 teaspoon ground ginger
1/2 teaspoon mixed spice
1 teaspoon ground allspice
2 teaspoons asofoetida
5 ounces sugar
10 tablespoon lemon juice
4 ounces raisins

Sauté‚ the green peppers, red peppers and the spices in olive oil. Stir well. In a separate saucepan heat the lemon juice and sugar together for about 40 seconds until the sugar is dissolved. Add the raisins to the lemon and sugar, stir then combine the two mixtures in one saucepan. Simmer for about two hours, stirring occasionally. Pour into a clean, dry jar. Cover and refrigerate.

Tamatar Ki Chutney

Tomatoes - 1Kg.
Red Chilli Powder - 3 Tsp
Salt - 4 Tsp
Ginger-Grated - 30Gms or 1 1/2" piece ginger
1 teaspoon Asofoetida
Sugar - 2 Cups
Lemon juice - 1 1/2 Cups
Raisins - 60 Gms (2 Tsp)
Badaam (Almonds) - 1 Tsp, minced
Green Cardamom (20 Chhoti Illaichi), ground

Put tomatoes in boiling water for 5 minutes. Remove from water and remove the skin. Cut tomatoes into small pieces. Grate ginger. Mix tomatoes and ginger in a clean Kadhai. Cook, stirring till the tomatoes turn soft and thick. Add sugar and Lemon juice. Add cleaned raisins, almonds, and cardamom powder. Cook further for 10 minutes on low flame, till it thickens. Remove from fire. Cool slightly & fill while warm in sterilized bottles. Cover with a lid after it cools.

Tamil Nadu Tomato Chutney

Tomato - 3 medium
Green Chilly - 2
Mustard Seeds - 1/4 tsp
Urad Dhal - 1/2 tsp
Sambhar Powder - 1/2 tsp
Salt - to taste
Oil - 2 tsp

Cut the tomato and green chilly into coarse pieces. Fry the mustard and urad dhal. Add the green chilly and sauté until tender. Then add the chopped tomato and salt and stir well. Sprinkle some water, cover and cook until tender. Add the sambhar powder, stir well for a couple of minutes over a low flame and remove.

Tangy Tomato Chutney

2 teaspoon virgin olive oil
2 tablespoon ginger root freshly grated
1/2 tablespoon jalapeno pepper minced
1 teaspoon cumin seeds crushed
1/2 tablespoon coriander seeds crushed
5 1/2 cup tomato puree
2 cup tomatoes diced, with juice
1/2 cup white grape juice
Salt and pepper to taste

Heat oil in a large saucepan. Add ginger, pepper, and cumin and coriander seeds. Cook until fragrant, about 1 to 2 minutes. Add remaining ingredients and bring mixture to a boil. Reduce heat and simmer uncovered for 35 to 40 minutes.

Thick Tomato Chutney

12 large tomatoes
12 apples
3 green peppers
3 red peppers
10 ribs celery
3 tablespoons salt
2 tablespoons asofoetida
2 cup lemon juice
3 cup sugar
3 tablespoon whole allspice

Slip skins from tomatoes, cut up. Peel, core and cut up apples. Chop red and green peppers and celery. Place in large kettle. Add salt, sugar and lemon juice. Put allspice in a cloth bag, add to mixture. Bring to boiling point, lower heat and cook down to thick consistency. Stir frequently. When thickened, remove allspice bag. Spoon into sterilized canning jars, seal. Place in hot water bath for 5 minutes. Makes 10 pints.

Tomato Chutney #1

ginger - 1/7. inch piece
tomatoes - 3/4 cup (chopped)
redchillies - 6
coriander powder - 1/4 tsp
asofoetida - ½ tsp
salt - as required
tamarind - little
mustard seeds 1 tsp
a few curry leaves
½ tsp asofoetida
1 tsp bengal gram dhal

Heat little oil and fry red chillies, dhania, ginger, and then tomatoes until soft. Grind together with salt and tamarind. Heat another teaspoon of oil, Fry remaining seasonings and mix with chutney.

Tomato Chutney #2

4 medium sized ripe tomatoes, each cut into 12-16 pieces
1/3 cup of sugar
1 teaspoon of slivered ginger
1/2 teaspoon of lemon juice

Add the sugar and ginger to tomato pieces. Transfer this mixture to a pan, and cook, on low to medium heat until the tomatoes are thoroughly cooked. Add lemon juice. Serve in room temperature, or cold. Add a few spoons of water only if the chutney becomes too dry.

Tomato Apple Chutney

6 pounds tomatoes
3 quart apples, pared and chopped (about 5 pounds)
2 cup seedless white raisins
1 cup green pepper, chopped
2 pounds brown sugar
1 quart lemon juice
4 teaspoon salt
1 teaspoon ground ginger
1/4 cup whole mixed pickling spices

Remove skins from tomatoes. Chop tomatoes to make 3 quarts. Combine all ingredients except whole spices. Place spices loosely in clean white cloth tie with a string and add to tomato-apple mixture. Bring to a boil boil gently, stirring frequently, until mixture is thickened and reduced about 1/2 in volume (about 1 hour). Remove spice bag. Pack the boiling hot chutney into clean, hot pint jars to 1/2-inch from the top of the jar. Adjust the lids. Process in boiling water for 5 minutes (start count when water in canner returns to boiling). Remove jars and tighten lids if necessary. Cool on towel several inches apart.

Tomato Chili Chutney #1

Tomatoes Fresh 6
Green chilies 2
Red Chilies (dry) 2
mustard seeds 2 tsp
urad dal 1 tsp
methi seeds 1 tsp
asofoetida 2 tsp
salt to taste
brown sugar 1 tsp
coriander seeds 1 tsp
oil 1 tbsp

In a pan heat the oil and add 1 tsp of mustard seeds, urad dal, methi, coriander seeds, asofoetida and chilies. Fry for a minute. Add the tomatoes, brown sugar and salt. Fry till all the ingredients gets mixed and tomatoes are well cooked. Let it cool completely. Grind it to a fine paste. Seasoning with the other tsp of mustard seeds in a little oil.

Tomato Chili Chutney #2

Tomatoes red, big & ripe - 12 to 15, finely chopped
Green chillies finely minced 4 to 5
Red chilli powder 2tsp
Turmeric pwd 1/2 tsp
1” ginger finely minced
Sugar 2 tsp
Salt as required
Cooking oil 4 tsp
Mustard seeds 1/2 tsp
Curry leaves a sprig
Channa Dhal 1 tbspn
Dry Chillies, 2 or 3, deseeded & broken up into pcs.
Chopped coriander leaves
Lime juice 2 tbspns

In a kadai add oil when hot add the seasoning ingredients - when mustard seeds crackle add the chopped tomatoes, green chillis, ginger, chilli powder, turmeric and sSalt to taste. Add just enough water to cook the tomatoes, allow this to boil for at least 45 mins on low heat till the tomatoes are nicely cooked to a thick pulp and the chutney has acquired it’s thickness. Remove from heat leave to cool for some time before adding lime juice. Mix well, garnish with chopped coriander leaves.

Tomato Coriander Chutney

6-7 red tomatoes
1 bunch of fresh coriander leaves
3 tbsp. cooking oil
5-6 dry red chillies
2 tbsp urad dal
1 tbsp. cooking oil
salt to taste

Wash and wipe tomatoes. Clean and cut finely chopped coriander leaves. Take a frying pan and pour 3 tbsp cooking oil and heat it on low flame. When the oil gets warm, place the tomatoes and close it with a lid and cook on low flame till tomatoes become soft. After tomatoes are cooked, remove from fire and let them cool. Fry the urad dal until it becomes pink or golden brown, add to it the dry red chillis and fry for 1 minute till the chillis become well coated in oil and turn red. Let this mixture cool and then add it to the cooked tomatoes. In a food processor add the tomatoes, fried chillis and urad dal and the chopped coriander leaves and grind it well with salt to form a nice smooth paste.

Tomato Date Chutney

2 Dried red chilies, soaked in 1/4 cup lemon juice for 2 hours
1/2 teaspoon Ginger, grated
2 tablespoons Sugar, or to taste
1 lb Tomatoes, chopped
1/2 cup Dates, stoned & chopped
1 teaspoon asofoetida
2 Cloves
5 Green Cardamom seeds only
1/2" piece Cinnamon

Remove the chilies from the lemon juice after soaking, retaining juice for later use. Grind the soaked chilies with the ginger in a blender. Now put the lemon juice, sugar and salt in a large pan and bring to a boil. At this point, add the tomatoes, dates and the spices. Stir them round and then simmer on a moderate heat until the mixture becomes very thick and has the consistency you like for chutney. Remove the pan from the heat, allow to cool a little and then spoon the chutney into warmed jars. Cover and once opened, store in the refrigerator for up to 6 weeks.

Tomato Dried Fruit Chutney

1 teaspoon panch phoran
1 whole dried red chilli pepper
ghee for frying
2 chopped tomatoes
1 cup of water
A few handfuls dried fruits (dates, raisins, dried mango, etc.)
1/3 cup of sugar

Fry the panch phoran and red chilli pepper. Add tomatoes and stir fry. Add water and then dried fruits and bring to boil, then add 1/3 cup of sugar and cook slowly, covered.

Tomato Lemon Chutney

1 1/2 pound italian roma tomatoes seeded and quartered
2 teaspoons asofoetida
1/4 cup sugar
2 tablespoon finely-minced ginger
1/3 cup tarragon-flavored grape juice
1/4 teaspoon red chili flakes
1/4 cup cumin seeds
1 1/2 teaspoon mustard seeds
1 teaspoon crushed cardamom
1/2 teaspoon salt

Gently toss the tomatoes, sugar and ginger together in a saucepan and allow to sit for 2 to 3 hours. Stir in the grape juice, chili, cumin seed, coriander seed, mustard seed, cardamom and salt and simmer partially covered for 10 minutes. Stir occasionally. Strain mixture, set solids aside, and return liquid to pan and reduce over high heat until syrupy. Pour over tomato mixture. Stir gently, cool and store covered in refrigerate for up to one week.

Tomato Mint Chutney

1 pound ripe tomatoes
2 cup sugar
3 teaspoons asofoetida
1 1/3 cup seeded raisins
2 teaspoon dry mustard
1 pound tart apples
3 large sweet peppers
1/2 cup chopped mint leaves
2 cups lemon juice
1 teaspoon salt

Scald and peel tomatoes. Chop vegetables and fruit. Add mint. Scald and cool lemon juice. Add mustard, salt, and sugar. Combine with chopped ingredients. Mix until well blended. Let stand for 10 days, stirring occasionally.

Tomato Pear Chutney

2 1/2 cup tomatoes, peeled and quartered
2 1/2 cup pears, peeled and diced
1/2 cup seedless white raisins
1/2 cup chopped green pepper
1 cup sugar
1/2 cup lime juice
1 teaspoon salt
1 teaspoon asofoetida
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
1/8 teaspoon red or cayenne pepper

Combine all ingredients. Bring to a boil. Cook slowly until thickened, about 15 minutes, stirring occasionally. Pack the boiling hot chutney into clean hot sterile jars, filling to top. Seal tightly. Store in refrigerator. If extended storage without refrigeration is desired, this product should be processed in boiling water. Pack the hot boiling chutney into clean hot jars to 1/2-inch of top of jar. Adjust jar lids. Process in boiling water for 5 minutes. Start counting processing time when water in canner returns to boiling.

Tomator Chutney Bengal

1 inch cube of ginger peeled
2 tbs vegetable oil
1/2 tsp panchphoran
2 whole, dried, hot red chillies
1lbs tomatoes chopped
1tsp salt
1/2 cup sugar
4-5 dried apricots cut into 1/2-in cubes
2 whole, fresh hot green chillies

Fry the panchphoran in a little oil. Let the spices sizzle and pop for a few seconds. Now add in the red chillies. Stir once and put in the ginger. Stir for about 5 seconds. Now put in the tomatoes, salt and sugar. Simmer on a medium to medium-low flame or until the chutney begins to thicken. This may take about 15-20 minutes. Now add the apricot cubes and the green chillies. Simmer and cook on a low heat for another 10-15 minutes or until the chutney is thick and has a glazed look. Serve at room temperature. In Bengal, sweet or sweet and sour chutneys are served after all the main courses and just before deserts as palate cleansers, often accompanied by crisp papadums.

Yankee Tomato Chutney

1 cup brown sugar, packed
1/2 cup granulated sugar
1 cup lemon juice
6 tablespoon fresh ginger, chopped
1 1/4 teaspoon salt
1 teaspoon asofoetida
8 medium tomatoes, (3 pounds)
4 ounce chili peppers (roasted, peeled)

Combine sugars, lemon juice, ginger and salt in a large non-reactive saucepan and cook over low heat, stirring occasionally, for 15 minutes. Peel, seed and coarsely chop the tomatoes. Add these and the peppers to lemon juice mixture and simmer over low heat, stirring occasionally until tomatoes are translucent but still chunky and there is just a bit of thick syrup around them, for about 1 1/2 hours. If there is still too much liquid when tomatoes are done, strain into a separate pan and boil to a thick syrup before recombining with the solids.