Chili Garlic Tomato Chutney

This chutney is the first thing I remember from my childhood, I loved it so much that I would put it on everything that I would eat. My dadi still calls me mirchi (chili) because of my love for the spice!

This is my dad’s recipe and is insanely easy to make. I’m always getting the next batch ready as this lasts for only about a month in my house. This is so much better than the store bought chili sauce as this has absolutely no sugar and still tastes delicious. I used olive oil in this so there are lots of antioxidants and benefits for your hair and skin as well.DSC_0632

All that heat you feel after eating hot chili peppers takes up energy and calories. Even sweet red peppers have been found to contain substances that significantly increase thermogenesis (heat production) and oxygen consumption for more than 20 minutes after they are eaten. They increase your metabolism and help you lose weight rapidly.
Chilies contain a health benefiting and alkaloid compound in them, capsaicin, which gives them their strong, spicy and pungent character. Laboratory studies suggest that capsaicin has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties. DSC_0648
Put it in your stir-fries, salads or just on a simple toast with cheese. You can have this with absolutely anything and it makes everything taste amazing, just like Sriracha sauce.

Chili Garlic Tomato Chutney

Prep time Cook time Total time
10 min 35 mins 45 mins

My dad’s recipe of a tomato based chili and garlic chutney, which can be had with anything.

Category: Condiments
Serves: 1 pint Mason Jar



  • 3 pods garlic
  • 1/2 cup olive oil
  • 9 medium size tomatoes
  • 75 gram whole dried Chili
  • 1/3 Cup vinegar
  • 1 and 1/2 tsp Cinnamon
  • 1 and 1/2 tsp ginger powder
  • Himalayan Pink Salt to taste



  1. Roughly crush the chilies and soak in hot water until the seeds sink at the bottom and the chilies have soaked some water.
  2. Blend the chilies and tomatoes separately and keep aside.
  3. Mince or roughly blend the garlic and get your deep pan going at medium heat.
  4. Add the oil and wait for it to warm up.
  5. Add the garlic and cook until golden.
  6. Add the blended tomatoes and cook until the oil separates, around 15-20 minutes.
  7. Add the spices, vinegar and chili at this point and cook while covered for another 4-5 minutes.
  8. Eat it with anything and everything!

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