Tomato-Chili-Garlic Chutney



I have been making this Tomato-Chili-Garlic chutney…, for years now. It’s tangy and extremely spicy (but then spiciness is relative, right? I bought a jar of this tomato chili garlic chutney for a co-worker who is from New Mexico and he rated the spiciness at 5 and 1/2 out of 10 – 10 being unbearably spicy). But then, the guy’s dad has a chili harvesting firm in New Mexico, so go figure. So Yeah!

But If you would ask me, I make it really really spicy. If you prefer your chutney a little less spicy and a little sweeter, then try this Fresh Plum Chutney

I use the really spicy varieties of chilies definitely not the Habanero or the Bhut Jolokia ones. I usually use the green or red Thai chili peppers. And my ratio to tomato and chili pepper in this chutney is 1 tomato to 5 chili peppers (yes.)

Tomato-Chili-Garlic-Chutney, Chutney, Relish, Side, Spicy, Condiment

This Tomato Chili Garlic Chutney is not for faint hearted. The taste is very addictive.., you can feel your tongue burning yet you can’t stop reaching for it. It’s tangy and spicy and is the perfect accompaniment to anything actually. Go ahead, slather on a sandwich or burger or serve with cutlets or even top on your eggs (boiled, scrambled or even on omelets). And if you are from India, then all you want is a bowl of piping hot moong dal .., and rice and a couple spoonful of this Tomato-Chili-Garlic Chutney…, Or, you can even opt for some Palak Dal.., 

You can also top this chutney on your favorite Stir Fried Baby Potatoes or on some Fish Cutlets.



  • 4 big red tomatoes – chopped
  • 15 green or red chili peppers (the spicy kind)
  • 6 garlic cloves
  • 1 sprig cilantro
  • Salt
  • 4 TBSP oil
  • 1 TSP turmeric (optional)


  • Heat oil in a pan
  • Add the chopped tomatoes, garlic, chili peppers, salt, and turmeric
  • Cook uncovered on high heat until the tomatoes soften a bit.., for 2 to 3 minutes
  • Then lower the heat and cover the pan. Cook the tomatoes covered in low to medium heat for about 10 minutes until it resembles a soft mushy mixture.
  • Turn off the gas and let the mixture cool down completely
  • Grind the mixture with fresh cilantro and store in a glass jar in the refrigerator.  It can stay up for a week.
 PIN for Later:
 This tomato chili garlic chutney is packed with flavors. Slather it on toasts or cheese or crackers or even use as a spread for sandwiches. It would also make a great edible gift with homemade bread or crackers.

Author: MyYellowApron

I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master. Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day). Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

80 thoughts

  1. I just saw this on your Instagram and I was excited to see the recipe for myself! I love chutney and I must say that your photography is stunning. What camera do you use?x


  2. Oh my my..this looks so delicious and spicy!! I love to try different chutney’s and this one is definitely going to be on my dinning table!

    Liked by 1 person

  3. This tomato chili garlic chutney sounds delicious. My family loves hot spicy food and this sounds like it would fit our needs. I am going to have to make this for sure. Thanks for sharing the recipe..


  4. 15 chilis! That’s so many, I love a good well made chutney! The spice is so worth it and now I want to make a whole dinner around it.

    Liked by 1 person

  5. This looks really good! I’d love to try and make this to try with various foods. I bet the flavor is amazing and looks easy to make!

    Liked by 1 person

  6. This look like a delicious recipe and one I have to try! I bet you can actually can this without the cilantro for longer storage and just stir in fresh as you open each jar. I’m going to have to test that out!

    Liked by 1 person

  7. Mmmm…this tomato chili garlic chutney looks amazingly flavorful! And I love your beautiful images. Thank you for sharing this delicious recipe!

    Liked by 1 person

  8. My mother in law loves to eat spicy food and I will send her this recipe. I may try it myself but not as spicy as this, my stomach can’t really take it!

    Liked by 1 person

  9. Omg I have so many tomatoes and chilli peppers in my garden this summer! Can easily make this!! How long will you think it can last in the fridge?

    Liked by 1 person

  10. hey the color is just breathtaking. I feel like dipping in my bread. I bet my mouth would explode. Spicy is always relative in India, no? ^.^ I like all the flavors packed in the jar, yum!

    Liked by 1 person

  11. I bet it’s delicious! Ever since our honeymoon in Sri Lanka in March, my husband and I have been obsessed with spicy food! I’m still not as tough as that guy from New Mexico though.. So I’d probably rate it a good 8 or 9 haha

    Liked by 1 person

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