Spicy Tomato Chutney, a South Indian Tomato Achar

What is an Achar (Also spelled Achaar)? It’s often translated as a tomato pickle or Indian relish.  These definitions are misleading for the western cook because it's nothing like a dill pickle or sweet pickle. This Spicy Tomato Achar is a rich, thick, creamy, spicy, complex and satisfying tomato chutney for dosa (a big crispy Indian crepe) and idli (a moist, fluffy, steamed little savory cake), for spicing up a dal and adding a gentle heat to a variety of non-Indian cuisine.

This spicy and tangy Tomato Achar recipe is part of our condiment trifecta. The other two stars of the trifecta are Tamarind Chutney and Lemon-Lime-Cilantro-Mint Chutney. We spread this spicy tomato achar on toast and sandwiches, and serve it atop crackers with vegan cheese and a Kalamata olive.

You can make this achar recipe as hot as you like by increasing the number of red chilis you add. The tartness from the tamarind paste balances the heat with a hint of sour flavor. If you don’t have tamarind paste you can substitute with lemon juice. Don’t leave this sour flavor out of your achar!

We make this weekly because the half-quart jar this recipe makes is devoured so fast in our household. In fact, we enjoyed it on our toast this morning!

Although one always prefers fresh, organic, garden tomatoes, when tomatoes are out of season we’ve found that 2 cans of organic fire-roasted tomatoes cook down into a delicious tomato chutney too. 

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

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).

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)
• 2 Tablespoons 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. 

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

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Written by Your Vegan Family 

Stacy and Markus live an adventurous vegan lifestyle and write articles about their experiences cooking global vegan cuisine, creating businesses, raising vegan kids, and traveling through more than 65 countries. They earned degrees in molecular biology and acupuncture, consulted over decades for healthcare companies and individuals, created businesses in Asian medicine, eco-tourism, cultural immersion, and taught yoga in myriad venues.

We’ve learned a lot from eating a plant-based diet for 25 years and are eager to share more with you. Learn more on our About Us page.

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

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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