Spicy Tomato Chutney, a South Indian Tomato Achar

What is tomato achar (also spelled achaar)? It often translates as a tomato chutney or Indian relish.

These definitions mislead the Western cook, because this condiment bears no resemblance to a dill pickle or sweet pickle.

Our Spicy Tomato Achar delivers a rich, thick, creamy, spicy, complex, and satisfying tomato chutney—ideal for pairing with dosa (a large crispy Indian crepe) and idli (a moist, fluffy steamed savory cake), spicing up dal, or adding gentle heat to diverse non-Indian dishes.

This low-fat, high-fiber tomato chutney advances diabetes reversal through food as medicine. Whole-plant ingredients like tomatoes, fenugreek, and curry leaves—which studies show enhance insulin sensitivity, lower fasting glucose and HbA1c levels, and reduce post-meal spikes—form its base. Tamarind aids glucose uptake, mustard seeds provide anti-inflammatory benefits, and asafetida strengthens digestion. All align with diet and lifestyle medicine for insulin resistance reversal, type 2 diabetes remission, and holistic health.

For women's health, especially during midlife hormonal changes, these spices fortify digestion and counteract sluggish metabolism patterns, supporting sustained energy, easier midlife fat loss, and metabolic balance.

This spicy and tangy tomato achar recipe joins our condiment trifecta, alongside Tamarind Chutney and Lemon-Lime-Cilantro-Mint Chutney. We spread this spicy tomato achar on whole-grain toast and sandwiches too.

Tamarind paste's tartness balances the heat with sour depth—if unavailable, substitute lemon juice, but retain this essential sour element.

Fresh, organic garden tomatoes remain preferable, yet off-season, two cans of organic fire-roasted tomatoes yield a delicious tomato chutney too.

The tangy-spicy profile awakens meals, making it versatile for Buddha bowls, Asian rice or stir-fries, elevating blood-sugar-friendly options with gourmet satisfaction.

Learn more about cooking world-fusion Indian food in our Vegan Indian Cooking Guide!

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Spicy Tomato Chutney, a South Indian Tomato Achar Recipe

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Prep

• 45 minutes prep
• Serves 16
• Serving size: 1 Tbsp 
• Suggested equipment: large saucepan and stirring spoon, small sauté pan. If you want your tomato chutney to be more smooth, you can use a blender to adjust the texture. A spice grinder is suggested if you're making your own red chili powder (recipe included).

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Ingredients

• 1 Kilogram or 7-8 medium-sized ripe tomatoes
• 2 green chilis, finely chopped (jalapeños are fine if you don’t have Indian green chilis)
• 1 Tablespoon sesame oil
• 1 tsp mustard seeds
• 5 fresh curry leaves, finely chopped, or 10 crushed dried leaves
• 1 tsp asafetida (aka Hing)
• ½ tsp fenugreek powder
  
  
• 2 tsp red chili powder (make this yourself with instructions at the end of this recipe)
• 1 tsp tamarind paste
• ½ tsp sugar
• 1 tsp salt, or to taste

Instructions

1. Chop the tomatoes into small bits (1/2” cubes). Place in a large saucepan over medium heat. Add the finely chopped green chilis. Stir often as the mixture simmers.
2. Meanwhile, warm a small saucepan over medium heat. Add the sesame oil. When it’s hot, add the mustard seeds and cook until they begin to pop. Add the fresh curry leaves and be prepared for them to pop and snap by immediately covering the pan and removing from the heat. I learned this the hard and messy way! (Dried curry leaves are not so dramatic.) After they stop sizzling, remove the lid and add the asafetida and fenugreek powders. Stir.
3. Add the spice mixture to the tomato and chili pepper mixture. Continue to simmer and stir often for 15 more minutes.
4. After 15 minutes, add the red chili powder, tamarind, salt, and sugar. Simmer and stir for 15 minutes or until the mixture is reduced to approximately 2 cups or is the consistency you desire. It should be thick so that there is not any thin liquid left in the pan when you stir it and a spoonful fo chutney holds its shape.
5. Remove from heat, cool, and store in a covered container in the refrigerator for up to 2 weeks.

Red Chili Powder Recipe

1. De-seed and de-stem 5 dried red chili peppers.
2. Heat a small saucepan on medium heat and add the peppers. Roast them until you see small dark patches and they’re fragrant; about 5 minutes.
3. Remove from heat. Cool and then place in an electric spice grinder and pulse until they’re a fine powder. We suggest making more so you have a jar on hand. If you are making a large batch, you can use a blender in lieu of a spice grinder. 

  

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Chef's Notes 

The first time we made a spicy tomato chutney we didn’t have enough tomatoes so we substituted a can of fire-roasted tomatoes for half of the tomatoes the recipe called for. We fell in love with the recipe and were happily surprised when it was even better the next time we made it with all fresh tomatoes. Always, use what you have!

Tamarind paste is an ingredient we use in some of our favorite recipes. It’s sour in a tart way. There’s nothing like it, but if you don't have it, lemon/lime juice will provid ethe sour flavor this chutney needs.

If you enjoy making Indian food, stock it in your pantry!

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Written by Stacy and Markus Naugle

We are a husband-and-wife team with more than fifty years of combined expertise in metabolic health and longevity, and are certified in Diabetes Remission and Reversal of Insulin Resistance through Lifestyle Medicine

We specialize in guiding women over 40 toward measurable metabolic improvements and sustained high performance, including healthy blood sugar levels.

Our clients achieve insulin resistance reversal, reduce midlife fat, and restore vibrant energy by addressing root causes often overlooked via personalized protocols and gourmet-quality global cuisine without low-carb limits that can slow progress.

Our backgrounds include Massachusetts Institute of Technology degree in molecular biology, corporate biotech consulting, and emergency medicine, 35+ years clinical practice in East Asian medicine, yoga instruction, and emotional balance techniques.

 

We currently live abroad with our boys high in the Andes mountains.

Learn more on our About Us page.

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Vegan Spicy Tomato Chutney Recipe Grocery List: 

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• 7 medium-sized ripe tomatoes or 2cans of fire-roasted tomatoes
• 2 fresh green chilis 
• mustard seeds
• curry leaves
• asafetida (Hing)
• fenugreek powder
• red chili powder
• tamarind paste
• sesame oil
• sugar 
• salt

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Spicy Tomato Chutney Recipe Nutritional Analysis

The information shown is an estimate provided by an online nutritional calculator. It should not be considered a substitute for a professional nutritionist’s advice. When exact ingredients are not available in this database, the closest substitution is made. 

Percentages are based on a 2,000 calorie daily diet for an adult. 

 

 

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