Saravana Bhavan Tomato Chutney Instant Pot
The most favorite chutney for many Indians is the Tomato chutney, also called as red chutney ( from its color) or Kara chutney. All tiffin / breakfast / snack dishes is served with this red chutney in the restaurants. It is spicy and tangy in taste, and this recipe doesn't use onions and garlic. Very easy to make this tomato chutney in the Instant pot in 10 minutes or in the stove top. One of best sides for many dishes. Recipe includes detailed recipe Instructions to make the chutney in Instant pot and stove top method, stepwise pictures and a video to watch. Tomato chutney is the best combination for Idli , dosa ( Indian crepes) , pongal, uthappam, kuzhi paniyaram, many snacks like bonda ( fried and battered potato) , bajji ( fried vegetable fritters), samosas and the list goes on for almost all Indian breakfast and snacks recipes. In our home we even eat it with poori to compensate that oiliness in the poori, use it as sandwich spread, spread it over dosa like spicy / kara dosa ( crispy Indian crepe), soak the mini idly in the chutney and eat. While I'm writing this, I feel so tempted to make it, so additive taste plus super easy to make and perfect to eat it during specials occasions or Vrat ( fasting) days, because it doesn't contain any onions or garlic. I made this in Instant pot because, I can keep it to one pot cooking, and by pressure cooking the tomatoes, it gets cooked faster and softer. I make this in the mentioned quantity in the recipe, once in every 4 to 5 days, and store in the refrigerator and heat the required quantity for each meal. There is soo many variations in the red / kara chutney, I myself have made more than 20 to 30 variations over the years with different ingredients, but after making this recipe, I felt it tasted exactly like they serve in the restaurants. Moreover my kids love red chutney served in the hotels ( and keep asking for more when we go). Now they are so addicted to this homemade tomato chutney, I'm sure its the same case in many families, try this and I'm sure you'll like it to!

What variety tomatoes to use to make this chutney?

Nice / deep red and ripe tomato will taste best for this chutney. Any red variety tomatoes can be used ( make sure there's no splits or cuts in the tomato) , but my personal choice is roma tomatoes.

How to make it less spicy ?

This chutney is mild - medium spicy. To make it less spicy, reduce the quantity of green chilles according to your preference. I used thai chiles / thin long varieties of green chillies from Indian market, which is very spicy. So use accordingly to your taste and spice preferences.

What variety dry red chillies to use ?

I used regular dry red chillies ( long variety) from Indian market. But you may use dry red chillies from Amazon online or from any other store.

How to make the Tomato chutney on the stove top?

Follow the same recipe ingredients and the quantity to make on the stove top method, or half the recipe by changing / adjusting the serving size on the recipe card, and add accordingly.
  • Step 1 - Heat oil in a pan, in medium high flame. Once the oil is hot, add the tempering ( mustard seeds , urad dal, and curry leaves) and sauté for one minute or until the tempering starts to splatter / bursts. Remove the tempering completely from the pan and set aside.
  • Step 2 - In the same pan with the flame on in medium - low flame, add green chillies and dry red chillies and fry until the chillies become slightly brown. Then add chopped tomatoes, salt, and sauté till the tomatoes turns mushy and soft. Switch off the flame, then add fresh cilantro and shredded coconuts, stir well. Let the mixture cool down completely. Add the mixture to the mixer and grind it to smooth consistency without adding any water. Alternatively you can use a hand blender and blend the mixture smoothly.
  • Step 4  - Now add the tempering back on the grounded tomato chutney , mix well. Check for extra seasoning / salt at this stage, and add extra if needed.

If you do not have hand blender ?

In this recipe, I used hand blender to grind the mixture directly in the instant pot, if you do not have one, then transfer the whole pressure cooked mixture ( with cilantro added) to a mixer and grind it to smooth consistency. Add the tempering on the grounded chutney and serve.

Serving suggestions

Tomato chutney is the best combination for Idli , dosa ( Indian crepes) , pongal, uthappam, kuzhi paniyaram, many snacks like bonda ( fried and battered potato) , bajji ( fried vegetable fritters), samosas and the list goes on for almost all Indian breakfast and snacks recipes. In our home we even eat it with poori to compensate that oiliness in the poori, use it as sandwich spread( add veggies, patties and eat, it will taste delicious), dips , spread it over dosa like spicy / kara dosa ( crispy Indian crepe), soak the mini idly in the chutney and eat.

Storing and serving suggestions

Prepare the chutney and cool down completely to room temperature before refrigerating it. Use a glass container ( preferably) or an air tight container to store the chutney in the fridge. Chutney stays good for up to one week in the refrigerator. To reheat - place the bowl, covered in the microwave and heat for 2 to 4 minutes or more depending on the quantity you're heating. For Meal Prep – Make the tomato chutney ahead of time, cool down to room temperature, portion them into individual grab- and- go boxes and refrigerated it to be eaten over the next few days. If you've leftover Idly or if you make dosa / mini uttapams / or sandwich for lunch boxes, then you can easily grab and go the chutney box for the sides, this comes very handy. ( I’ve not freezed it , so I’m not sure how long it would stay good in the freezer). This tomato chutney can be made ahead of time for a ‘gathering ’ / breakfast events / functions . Prepare the chutney and cool down completely to room temperature. Transfer to microwavable container and refrigerate it. To reheat on the day of the event -  Simply microwave the container until the chutney is warm and not too hot (recommend only to microwave the chutney). Then you can either transfer the heated chutney to a party trays or any container you prefer. Note - do not microwave foil trays. The consistency of the chutney given in this recipe is perfect for reheating, just follow the recipe and you need not add anything to reheat it. Other accompaniment & condiment recipes, I've listed few below.

Step by step pictures of how to make the tomato chutney

Preparation and Ingredients required : - Roughly chop tomatoes into small pieces or use chopper to break it down ( shape doesn't matter), oil, mustard seeds, urad dal, curry leaves, dry whole red chillies, fresh whole green chilles, fresh shredded coconut , fresh cilantro leaves, and salt. Sauté using the Instant Pot I used Instant Pot Duo Evo Plus 8 Quart for cooking. Place the inner vessel into the Instant Pot. Press SAUTE mode on HIGH power. In CUSTOM settings, SET Timer for FIVE minutes. Now Press START. Once it is ready and preheating is done ( you’ll get a beep sound), add oil , mustard seeds , urad dal and curry leaves and temper. Sauté for ONE minute, remove the tempering completely from the pot and set aside to add it later . Now add green chillies and dry red chilles and sauté for ONE minute. Then add chopped tomatoes, salt and shredded coconuts and mix well and sauté for approximately for ONE minute. Press CANCEL. Pressure Cooking Close the LID of the Instant Pot . Press the PRESSURE COOK mode on HIGH power, and SET CUSTOM TIMER to “FIVE” minutes. SEAL the Pressure Valve ( this model IP automatically seals the vent). Switch off the KEEP WARM MODE ( light should not be on in the keep warm mode). Now press START. After the pressure cooking is done. Press CANCEL. Then do QPR (quick pressure release) by moving quick release switch from SEAL TO VENT. After the steam is released, open the lid, Add cilantro leaves, and mix. Now using the hand blender, puree the mixture to a smooth consistency. Add the tempering ( mustard seeds , urad dal and curry leaves) back to the chutney, mix well, check for salt in this stage and add extra if needed. Serve tomato chutney with any Indian breakfast , or use it as a spread for sandwich.
Servings: 10 yield(s)
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Ingredients
  • 2 tbsp Canola / Vegetable Oil (Tbsp - tablespoon)
  • 2 tsp Black Mustard Seeds / Kadugu (Tsp - teaspoon)
  • 2 tsp Urad dal / Ulutham Paruppu (Tsp - teaspoon)
  • 1 Fresh Curry Leaves (1 spring)
  • 12 Dry Red Chillies Whole (Or 10 grams)
  • 6 Whole Green Chillies / Thai Chillies (Or 15 grams)
  • 12 Red Ripe - Tomato (12 Medium size ripe tomatoes , or 1. 4 Kgs , or 3.1 Lbs)
  • 1/2 cup Fresh Shredded Coconut (Or 50 grams)
  • 10 Fresh Cilantro Leaves (10 Springs with stem is okay , roughly chop, or 1 full cup)
  • 2 tsp Salt (Tsp - Teaspoon, I use Iodized salt available in USA)
Instructions
    Preparation
  1. Roughly chop tomatoes into small pieces or use chopper to break it down ( shape doesn't matter), oil, mustard seeds, urad dal, curry leaves, dry whole red chillies, fresh whole green chilles, fresh shredded coconut , fresh cilantro leaves, and salt.
    2. Sauté using the Instant Pot
  2. I used Instant Pot Duo Evo Plus 8 Quart for cooking. Place the inner vessel into the Instant Pot. Press SAUTE mode on HIGH power. In CUSTOM settings, SET Timer for FIVE minutes. Now Press START. Once it is ready and preheating is done ( you’ll get a beep sound), add oil , mustard seeds , urad dal and curry leaves and temper. Sauté for ONE minute, remove the tempering completely from the pot and set aside to add it later . Now add green chillies and dry red chilles and sauté for ONE minute. Then add chopped tomatoes, salt and shredded coconuts and mix well and sauté for approximately for ONE minute. Press CANCEL.
    3. Pressure Cooking
  3. Close the LID of the Instant Pot . Press the PRESSURE COOK mode on HIGH power, and SET CUSTOM TIMER to “FIVE” minutes. SEAL the Pressure Valve ( this model IP automatically seals the vent). Switch off the KEEP WARM MODE ( light should not be on in the keep warm mode). Now press START. After the pressure cooking is done. Press CANCEL. Then do QPR (quick pressure release) by moving quick release switch from SEAL TO VENT.
  4. After the steam is released, open the lid, Add cilantro leaves, and mix. Now using the hand blender, puree the mixture to a smooth consistency. Add the tempering ( mustard seeds , urad dal and curry leaves) back to the chutney, mix well, check for salt in this stage and add extra if needed. Serve tomato chutney with any Indian breakfast , or use it as a spread for sandwich.
Recipe Notes

  1. To make it more thicker consistency chutney - increase few minutes of extra sauté time, so the water evaporates a bit, and then pressure cook it.
  2. Optional - to get more red color, you can use half of Kashmiri dry red chillies ( this variety chillies can be got in Indian market, it gives nice red color and it is less spicy) and use half quantity of plain dry red chillies.
  3. What to do if the chutney becomes too spicy? Add few teaspoons of fresh lemon juice to compensate the spiciness or add few teaspoons of ghee, clarified butter over the chutney when you eat.
  4. If you don't have tempering spices ( mustard, urad dal and curry leaves) ? you can skip the tempering step, still the chutney will taste delicious.
  5. All other spices like mustard seeds, white whole urad dal , curry leaves can be got in Amazon online or in the Indian market.
  6. If you do not have hand blender ? I used hand blender to grind the mixture directly in the instant pot, if you do not have one, then transfer the whole pressure cooked mixture ( with cilantro added) to a mixer and grind it to smooth consistency. Add the tempering on the grounded chutney and serve.
Check out the cooking-how-tos-techniques in the blog, I've listed few below.

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