Tomato And Chilli Chutney Pakistani Style Recipe: Easy And Quick

Tomato And Chilli Chutney

This tomato and chilli chutney is a very refreshing dip for your savoury snacks. With a tangy and spicy flavour that mingles with the herby fragrant, this chutney is one easy sauce you want to put among your food spread.

This chutney in Pakistani style recipe may remind you of Mexican salsa. And it’s rather interesting how we mankind make similar things (if not the same) and use totally different names. Though I think travel might have influenced exchanges between cultures. 

Anyhow.

This tomato and chilli chutney almost always appears whenever savoury snacks such as samosas, aloo tikkis, vegetable pakoras, or potato pakoras are served. And it is often put out alongside chicken kebabs, lamb kebabs, or chicken seekh kebabs. 

And now the summer is just around the corner, and we are looking into doing lots of BBQs. This spicy tomato chutney will have to make its way among those BBQ recipe ideas. 

Fresh Ingredients

The main ingredients for this chutney are tomatoes, onion, chillies, salt and sugar.

You can use fresh tomatoes or tinned tomatoes. I use tinned tomatoes most of the time as they are almost always lying in my kitchen cupboard. But you’re more than welcome to use fresh tomatoes when they’re more available to you.

As for chillies, I suggest fresh ones. Because they give better flavour and fragrance.

When it comes to other ingredients such as cucumber and coriander leaves, they can be optional. But using them makes the chutney tastes more refreshing and lighter.

Last but not least, you need lemon to give that delicious tangy flavour. However, if you don’t have it, you can replace it with one lime or one teaspoon of white vinegar. But please try your best to get lemon first.

Easy And Quick Method

What I love about this chutney is that it takes literally 5 minutes for me to create. 

All you do is a pinch, cut, and chop the ingredients. Then dump everything in a blender or food processor before you give it a blitz for about 10 seconds (more or less depending on your gadget). 

When you process the ingredients in your chosen appliance, make sure you don’t do it too long. What you want is a blended ingredient with some rough and chunky pieces. Not a smooth one like tomato ketchup. 

Way To Store

This Pakistani tomato chutney is a bit different from the other chutney. It is fresh and not cooked at all.

Therefore, it doesn’t have a very long life due to its freshness.

When stored in a tight-lid container, you can keep the chutney in the fridge/ refrigerator for about 3 days. 

Endless Ways To Enjoy

As mentioned above, you can serve the chutney as a dip for your savoury snacks or barbecue menus. 

But don’t stop there. Because you can also use the chutney as a sauce for your chicken wrap or a dip for your crisps like potato crisps/ chips, tortilla chips, etc. 

And I often put tomato chutney to replace tomato ketchup when eating the famous fish and chips. 

More Pakistani Chutney Recipes

Thank you for checking this Pakistani tomato and chilli chutney recipe. I hope you try it. When you do, it will be great if you share what you think about the recipe in the comments below. 

And please follow me on Facebook, Instagram and/or Pinterest to sneak a peek at what’s cooking in my kitchen. 

Before you go, don’t forget to check my other Pakistani chutney recipes that you may like.

• Imli sauce – sweet and spicy tamarind date chutney.
• Aloo Bukhara – dry plum chutney recipe in Pakistani style.

Thank you and all the best.