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Savory Tomato Chutney

Looking for the perfect addition to your holiday meals? Make chutney!

We call them chutney, but in the oldest texts of Ayurveda they are referred to as aaharyogi (meaning food friend). Not only do chutneys pair beautifully with meals to add bright flavor, they often are used as a digestive stimulant to support agni (digestive fire) to help you assimilate the meal maximizing food as nutrition. With heavy meals often blessing the table during the holiday season bringing our savory tomato chutney to your next event might make you a friend to everyone including their bellies.

In the summer time we shared our Mint Coconut Chutney which is delicious on just about anything. During the Autumn and Winter season you could consider adding 2 Tbl roasted and ground chickpeas, a clove of garlic and if you like a chili pepper to spice the cooling nature of the recipe.

Have a family with multiple constitutions? The secret may be in the sauce.

Everybody loves a good condiment and you may find that the key to providing the one-meal-fits-all presentation suitable for everyone could be in the sauce! Presenting different tastes to accompany a single meal allows each individual to spice as they please and add exactly what is not only tasty but useful for their unique constitution, status of digestion and goals surrounding personal health needs.

Savory Tomato Chutney

The holiday season in India starts about a month prior to ours here in the states with the Festival of Light, Diwali. This recipe was shared with us during the festivities as a favorite to have with rice, Chickpea Pancakes, chapatis, or just about anything. It is delicious!


Interested in learning more about the energetics of food? Check out our Ayurvedic Dietetics Course led by Dr. Athale!





Savory Tomato Chutney

Prep Time: 30 Minutes
Cooking Time: 30 Minutes
Total time: 1 Hour
Servings: 2 people


  • 2 Cups Chopped Tomatoes
  • 1 Cup Chopped Onions
  • 1/4 cup fresh coconut or dried coconut soaked in warm water and strained
  • Handful Fresh Cilantro
  • 10 Curry Leaves
  • 1 Red Chili
  • 1/2 tsp Black Mustard Seed
  • 1/2 tsp Cumin Seed
  • 1 Clove Garlic
  • 1 Thumb Fresh Ginger
  • 2 tsp Coconut or Olive Oil
  • Salt to Taste


1. Chop Tomatoes, onion, garlic and ginger.
2. Heat oil in pan over medium heat. Add mustard seed and cumin, heat until aromatic.
3. Add onions, garlic and ginger. Saute 3-5 minutes.
4. Add tomatoes, chili and curry leaves stirring until tomatoes gently cook.
5. Add fresh or strained coconut shreds, cilantro and salt.
6. Transfer mix to food processor. Blend until smooth.
7. Can be stored in the refrigerator for 4-5 days.

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