Dr. Padma Garvey

The plant-based Doctor Mom 

Tomato Chutney

Prep time: 5 minutes

Cook time: 15 minutes

Serves: 10 (can store in refrigerator for 5 days)


Two to three large tomatoes, chopped

One teaspoon of oil

One teaspoon of black mustard seeds

Ten menthi seeds

Hingh powder

Tamarind paste

Four dried red chilies



Heat a saute pan or pot to medium heat.  Add oil.  Once oil is hot, add the following in order of appearance:  mustard seeds.  Once mustard seeds start to pop, add menthi, chilies and three dashes of hingh powder.  Let them sizzle until mustard seeds have stopped popping.  Add tomatoes and ½ teaspoon of salt.  Stir well and let tomatoes cook until fairly soft and broken down.  Remove from heat and let cool.  Once cool, place mixture in blender with one teaspoon of tamarind paste.  Blend well until  you get a smooth paste.  Add salt to taste at end.