Tomato Chilli Spicy Chutney

Tomato Chili Spicy Chutney Recipe

Even a less elaborate menu will get a quick lift with this delicious, spicy and easy to make tomato chutney. What's more interesting is a slight hint of National's Tandoori Masala

  • Prepare in: Time 15 mins

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  • Tomatoes : half kg
  • Dried Whole Red Chilies : 4
  • Cane Sugar : 1 tablespoon
  • Garlic : 6 cloves
  • National Vinegar : half cup
  • Water : 2 glasses
  • Corn Flour : 1 tablespoon
  • National Salt : As required
  • Oil : 2 tablespoons
  • National Tandoori Masala : 2 tablespoons


Blanch, skin and roughly chop the tomatoes.

In a large pot, combine the tomatoes with 2 glasses of water, garlic cloves, red chilies, salt and cane sugar.

Let the mixture bubble, then remove from the heat and cool.

When cool, pour into a blender and blend to a smooth puree.

In a separate pot, heat the oil and fry the National Chicken Tandoori Masala.

Whisk in the tomato puree and cook for 10 minute.

Blend the corn flour in a small amount of water, add to the pot, and cook until thick.

Remove from heat and add the vinegar.

Serve hot or cool, and store leftover sauce in the refrigerator.