Quick and Flavorful Cherry Tomato Chutney Recipe

There’s something magical about the way a humble chutney can transform an ordinary meal into something memorable. In Assamese kitchens, chutneys are not just sidekicks—they’re scene-stealers. This quick and punchy cherry tomato chutney, spiked with the boldness of panch phoron, the bite of green chillies, and finished with fragrant curry leaves, is just that kind of fix.

Whether your plate has just dal and rice or a dry sabzi you’re not thrilled about, a spoonful of this chutney will cut through the monotony. It’s tangy, spicy, and layered with the rustic aroma of whole spices. The best part? It comes together in less than 15 minutes.

Serving Ideas: It works great with hot rice, daal, and khichdi. As a tangy side with parathas or pooris. Spread inside sandwiches or wraps.

Why This Works

• Panch Phoron gives it complexity: the mix of cumin, fennel, mustard, nigella, and fenugreek seeds adds bitterness, warmth, and crunch.
  
• Curry leaves bring a Southern-Indian twist to a Northeastern-style base, creating a cross-regional flavor burst.
  
• Tomatoes balance the spice with their natural acidity and sweetness.
  
• Chutneys like this are a lazy cook’s best-kept secret—minimal effort, maximum impact.

Preparation time: 10 miniutes
Cooking time: 5-6 minutes
Serves: NA

Ingredients:

• Cherry tomatoes (halved) 1.5 cups
• Green chillies (slit or chopped, depending on heat preference) 1-2
• Panch phoron (Assamese/Bengali five-spice mix) ½ tsp
• Mustard oil (or vegetable oil if preferred) 1 tbsp
• Salt to taste
• Jaggery or sugar (optional, to balance the tang) 2-3 tbsp
• Curry leaves (fresh, torn, or whole) 6-8

Method:

1. In a small pan or kadai, heat the mustard oil until it starts to smoke lightly. This removes its raw pungency and deepens the flavor.
2. Lower the heat and add the panch phoron. Let it sizzle for a few seconds until aromatic—don’t let the fenugreek burn.
3. Toss in the green chillies, followed by the halved cherry tomatoes. Sauté on medium-high heat for 4–5 minutes.
4. The tomatoes should soften, blister, and begin to break down. Add salt and jaggery (if using). Stir well and let it cook uncovered for another 4–5 minutes.
5. You want a slightly chunky, glossy texture—not too dry, not too runny. Turn off the heat and immediately add the curry leaves.
6. The residual warmth will release their aroma without making them bitter. Let it cool before storing in a glass jar.