Spicy Tomato Chutney Recipe – Kashmiri Chilli & Tomato Dip

Last Updated on 2 months by Neha Deshmukh

Spicy Tomato Chutney Recipe – Kashmiri Chilli & Tomato Dip

Hey everyone! If you’re anything like me, you need a good chutney with your snacks. And this spicy tomato chutney? It’s a game changer. I first made this when I was craving the momos from my favourite street food stall, and realised the chutney was the key to recreating that flavour at home. It’s vibrant, fiery (or not, depending on your preference!), and comes together in under 15 minutes. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any tomato chutney. It’s a burst of flavour that elevates everything it touches. It’s perfect with steamed momos (obviously!), samosas, pakoras, or even just a simple paratha. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. It’s a fantastic way to add a homemade touch to your meals and impress your friends and family.

Ingredients

Here’s what you’ll need to whip up this delicious chutney:

• 2 ripe tomatoes
• Dry red chillies or Kashmiri chillies, to taste (around 4-6, depending on your spice preference)
• 1 cup water
• Salt, to taste
• ½ tsp sugar

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Tomatoes: Choosing the Right Ripeness

You want tomatoes that are really ripe for this recipe. They should be soft to the touch and have a lovely, sweet aroma. Roma tomatoes work beautifully, but any juicy, ripe tomato will do. About 300-400g of tomatoes is ideal.

Dry Red Chillies vs. Kashmiri Chillies: Understanding the Spice Level & Colour

This is where you control the heat! Regular dry red chillies will give you a fiery kick, while Kashmiri chillies offer a beautiful red colour and a milder spice level. I often use a mix of both for flavour and colour. Kashmiri chillies are my go-to when making this for family – everyone enjoys a little spice, but not too much!

The Role of Sugar: Balancing the Flavours

Don’t skip the sugar! It might seem odd in a spicy chutney, but it balances the acidity of the tomatoes and the heat of the chillies. Just a little bit makes all the difference.

Step-By-Step Instructions

Alright, let’s make some chutney!

1. In a saucepan, combine the tomatoes, dry red chillies, and water. Cover and bring to a boil.
2. Once boiling, uncover and simmer for 8-10 minutes, until the chillies have softened and the tomatoes are fully cooked. You’ll know they’re ready when the tomatoes are mushy and falling apart.
3. Carefully strain the mixture through a sieve. This gets rid of any seeds and skins, giving you a super smooth chutney. Let it cool down a bit – we don’t want to burn ourselves!
4. Peel the tomatoes (they should peel easily now!) and transfer them, along with the softened chillies, to a blender.
5. Add salt and sugar to the blender. Now, blend everything into a smooth, vibrant paste. If it’s too thick, add a splash of water.
6. And that’s it! Serve immediately with your favourite snacks, or store in an airtight container.

Expert Tips

Here are a few things I’ve learned over the years to make this chutney even better:

Achieving the Perfect Consistency

The consistency is key! I like mine smooth, but you can leave a little texture if you prefer. Just blend for a shorter time.

Adjusting the Spice Level

Taste as you go! Add more chillies if you like it hot, or reduce the amount for a milder flavour. Remember, you can always add more spice, but you can’t take it away!

Variations

This recipe is a great base for experimentation. Here are a few ideas:

Vegan Adaptation

This recipe is naturally vegan! Just double-check your sugar source if you’re very strict.

Spice Level Adjustment: Mild to Fiery

As mentioned, adjust the chillies! For a really fiery chutney, try adding a pinch of cayenne pepper.

Festival Adaptations: Serving with Specific Celebratory Dishes

During Diwali, my family loves serving this chutney with festive snacks like mathri and shakkarpara. It’s also fantastic with pakoras during monsoon season.

Serving Suggestions

Honestly, this chutney goes with everything. But here are a few of my favourites:

• Steamed momos (a must!)
• Samosas
• Pakoras
• Parathas
• Grilled sandwiches
• Even as a spread for wraps!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it in ice cube trays for longer storage – perfect for portioning out for future snacks!

FAQs

Got questions? I’ve got answers!

What is the shelf life of this tomato chutney?

In the fridge, it’ll last 3-4 days. Frozen, it can last for a couple of months.

Can I make this chutney ahead of time?

Absolutely! It actually tastes even better after the flavours have had a chance to meld together.

Can I use different types of tomatoes for this recipe?

Yes, you can! Roma tomatoes are ideal, but any ripe, juicy tomato will work.

What can I serve this chutney with besides momos?

So many things! Samosas, pakoras, parathas, sandwiches… the list goes on!

How do I adjust the sweetness of the chutney?

Just add more or less sugar, to taste. Start with ½ tsp and adjust from there.