A must-have with every Indian meal, this traditional Bihari-style tomato chutney is a bold mix of garlic, ginger, green chili, and mustard oil, slow-cooked just the way Kalpana Ji’s sister used to make.
What does it taste like?
The first bite? It hits you with the aroma of mustard oil and fried garlic. Then comes the smoky-tangy taste of tomato. And finally, the slow-building spice of green chilies.
It’s chunky. It’s spicy. It’s tangy. And it’s nothing like store-bought sauce.
Pairs beautifully with paratha, chowmein, or even plain dal-chawal.
📋 Ingredients used in Tomato Chutney
Include Tomato, Garlic, Ginger, Green Chili, Vinegar, Salt, Yellow Mustard, Turmeric, Fenugreek, Curry Leaves
All ingredients are locally sourced from farmers and sabzi mandis in Bihar. We cook in pure mustard oil from Rajasthan. No artificial preservatives, no shortcuts – just the homemade chutney you grew up with.
🔥 How It’s Made – The Traditional Bihari Way
This chutney follows the same recipe Kalpana Ji learned from her mother and mausi in their Mithila home.
- First, we source only firm, ripe red tomatoes. They are cleaned, chopped into quarters using a hasua (traditional vegetable cutter).
- We then start separating garlic Buds. Then, the buds are peeled and sun-dried for a couple of days.
- Green Chillies are washed, cut, and kept in the sun along with grated Ginger.
- All three ingredients are kept in the sun so that the moisture disappears.
- Peeled garlic is fried in mustard oil. Ginger and curry leaves are added next.
- Once the masala sizzles, chopped tomatoes go into the kadhai. Salt, turmeric, yellow mustard, and fenugreek are mixed in.
- Whole green chilies are added at the end. The chutney is cooked until the tomatoes melt and become thick and chunky.
- Once the chutney cools down, it’s transferred to martabaans and left to rest — just like it was done in old times.
And unlike most pickles or chutneys that take days of sun-drying, this one is cooked and ready in a day. No waiting. Just bold flavour, instantly.
🍽️ Serving Suggestions
- With dal-chawal or khichdi
- A perfect side for your everyday thali
- In lunchboxes or while travelling – no refrigeration needed
📦 Packaging & Storage
- Available in 250g & 500g jars (glass & plastic)
- Shelf life: 12 months
- Storage: Keep in a cool, dry place. Always use a dry spoon.
💬 Why People Love It
✔️ Spicy & smoky tomato chutney with garlic kick
✔️ Slow-cooked Bihari chutney in mustard oil
✔️ Handmade by women, no artificial preservatives
✔️ Great with paratha & snacks
✔️ Delivered across 🇮🇳 in 3–7 days
🧠 FAQs – Real Questions People Ask
Q1: What’s the difference between tomato chutney and tomato jam?
Tomato chutney is savoury and spicy. Tomato jam is sweet and sugary. Our chutney has garlic, mustard oil, and spices — not sugar or fruitiness.
Q2: What are the key ingredients in this chutney?
Tomatoes, garlic, ginger, and green chilies – cooked with mustard oil, turmeric, fenugreek, yellow mustard, and curry leaves for bold flavour.
Q3: What dishes go best with tomato garlic chutney?
Pair it with paratha, khichdi, dal-chawal, or even your evening snacks. It works beautifully as a spread or dip, too.
Q4: Can I use this chutney as a replacement for ketchup or sauce?
Absolutely. If you love spicy, smoky, and chunky chutneys, this is a tastier, homemade upgrade to commercial ketchup.
Q5: What is a substitute for chutney?
Chutneys bring bold, real flavour — nothing substitutes them fully. But if needed, tomato-based sauces or spiced pickles offer some overlap.