Fresh tomato chutney

A fresh Indian accompaniment that goes well with naan bread dippers or poppadums – good for a New Year or Diwali buffet

  • Takes 20-30 minutes
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 38
  • fat 2g
  • saturates 0g
  • carbs 5g
  • sugars 0g
  • fibre 1g
  • protein 1g
  • salt 0.02g


  • 6 large vine-ripened tomatoes
  • 1 large red onion, finely chopped
  • 2 handfuls of fresh coriander, finely chopped
  • 1 tbsp olive oil
  • 1 tsp cumin seed


Good Food know-how
Salt draws moisture from vegetables so don’t add it too early on, otherwise the raita and chutney mixtures will become too wet.


  1. Halve the tomatoes, remove the seeds, chop the flesh and place in a sieve over a bowl so the excess juices can drain away.

  2. Put the onion and coriander into a bowl. Heat the oil and fry the cumin seeds for about 30 seconds then tip them into the bowl. Mix in the tomatoes, cover and chill.

  3. To serve, add some salt (see tip below) and serve.

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