Every Indian household makes tomato chutney according to their tastes and culture. This Tomato Chutney is from the South India. Its delicious and has sweet, spicy and tangy flavours, the tempering gives an added texture to the chutney. Tomato Chutney is a simple, quick and a staple chutney in South Indian Breakfast Recipes like Idli, dosa, Pongal and Appams.


  1. 3 Tomatoes Chopped
  2. 1 Onion Chopped
  3. 3-4 Dry Red Chillies
  4. 2-3 Garlic Cloves
  5. 1 Tablespoon Chana Daal/Bengal Gram
  6. 1 Tablespoon Urad Daal/Skinned Black Gram
  7. 1/2 Teaspoon Jeera/Cumin Seeds
  8. 2-3 Whole Black Pepper
  9. 1/2 Teaspoon Haldi/Turmeric Powder
  10. Salt to taste
  11. 1 Tablespoon Oil


  1. 2 Teaspoon Oil
  2. 1 Teaspoon Rai/Mustard Seeds
  3. 1/2 Teaspoon Urad Daal/Skinned Black Gram
  4. A Pinch of Hing/Asafoetida
  5. Few Curry Leaves



  • Heat Oil in a pan and crackle Jeera and Black pepper
  • Add both chana and urad daal, roast till slightly golden
  • Add garlic cloves and Red Chillies saute till its little brown
  • Add Onions and saute till it gets translucent
  • Add Tomatoes, Turmeric and Salt and saute till all gets soft
  • Grind the whole mix into a fine paste and temper it before serving
  • To Temper the Chutney –
  • Heat Oil and crackle Mustard seeds, Hing, and Urad Daal
  • Add Curry leaves once the daal turns golden
  • Pour the Tempering over the chutney and serve fresh with Idli or Dosa

North Indian curries usually have thick, moderately spicy and creamy gravies. Usage of dry fruits and nuts is fairly common, along with dairy products like milk, cream, cottage cheese and ghee (clarified butter). Yoghurt play an important role in the cooking these dishes. Today in “Jai Ki Rasoi Se” used one of the dairy products “Fresh Cream” to make “Tamator Methi Malai”. This dish goes well when served with any Indian Bread or Flavoured Rice

टमाटर मेथी मलई

हिंदी में सुनो :-

1. Roughly Chopped Tomatoes (Kate Tamator) – 250 Grams
2. Finely Sliced Onion (Kati Pyaz) – 1 Medium Size
3. Cream (Malai) – 2 Table Spoon
4. Finely Chopped Fenugreek Leave (Barik Kati Methi) – 4 Bunches
5. Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) – 1 Bunch
6. Red Chilli Powder (Lal Mirch Powder) – 1 Table Spoon
7. Coriander Powder (Dhaniya Powder) – 1 Table Spoon
8. Cumin Powder (Jeera Powder) – 1 Tea Spoon
9. Whole Spice Powder (Garam Masala Powder) – ½ Tea Spoon
10. Caraway Seeds (Shah Jeera) – ½ Tea Spoon
11. Turmeric Powder (Haldi Powder) – 1 Tea Spoon
12. Ginger Garlic Paste (Adrak Lasoon Ka Paste) – 1 Table Spoon
13. Slit Green Chillies (Kati Hari Mirch) – 5 to 6
14. Oil – As Per Requirement
15. Salt According to Taste

1. Heat oil in a pan or kadai, once the oil is hot add caraway seeds and cook till oil get its flavours

2. Add finely sliced onion and cook it till they become light brown

3. Now add finely chopped fenugreek leave and green coriander. Mix and cook till oil get separated from it

4. Now add ginger garlic paste along with all dry powdered masalas like red chilli, turmeric, coriander, cumin, whole spice powder and season with salt according to taste. Mix all the ingredients and cook till oil get separated from them

5. Add roughly chopped tomatoes and mix them. Cover and cook for another 3 to 4 minutes or till they become slit soft

6. Finally add cream and slit green chillies. Mix and cook for a minute

7. Now the dish is ready to be serve with any Indian bread or flavored rice