This is one of my favourite air fryer tomato chutney, pure Indian style side dish. I make this recipe using tomato, garlic, green chili and seasoning with salt and pepper. Of course, this is a beginner friendly recipe to make at home.
I’ve been making tomato chutney since my college days. Back then, I made it in the karahi because there was no air fryer. Now I make it in the air fryer every time. Less mess, less time, and honestly, the roasted flavour is better.
We eat this with rice and dal at lunch, roti at dinner, and paratha or poori at breakfast. It fits every meal. That is why it is always on our table.
About Air Fryer Tomato Chutney
This is a simple Indian tomato chutney, but made in the air fryer instead of a pan. The air fryer roasts the tomatoes at high heat. The skin blisters, the garlic goes soft and mild, and the green chilli gets a nice charred edge. You get a chutney that tastes like it took much more effort than it did.
Most tomato chutneys need oil, stirring, and watching the pan. This one needs none of that. You put the tomatoes, garlic, and chilli in the basket and let the air fryer do the work. When they come out, you mash everything together, add fresh onion, and season it. That is the whole thing.
I tried this with whole tomatoes and with halved ones. Halved tomatoes cook a little faster. Either way works fine.
Air Fryer Tomato Chutney Ingredients
- Tomatoes Use ripe, red tomatoes for the best flavor.
- Garlic goes into the air fryer whole. Roasting it makes it soft and mild. You just press the pulp out with your hand after it cools.
- Green chilli roasts right alongside the tomatoes and garlic. It adds heat without being harsh. Remove the stem before mashing.
- Onion goes in fresh at the end, after everything is mashed. I always do this. It adds a little crunch and a sharp bite that the cooked ingredients do not have.
- Seasoning: For seasoning just salt and pepper. You can add more or less seasoning of your choice.
How to Make Air Fryer Tomato Chutney
Here is exactly how I make it every time.
1. Wash the tomatoes well. You can add them whole or cut them in half. Halved tomatoes roast a little faster if you are short on time.
2. Preheat your air fryer to 200°C (400°F) for 2 minutes.
3. Place the tomatoes, garlic, and green chillies together in the air fryer basket. Air fry at 200°C (400°F) for 15 minutes.
4. Toss everything once or twice during cooking so all sides roast evenly.
5. Once done, let the basket cool for a few minutes. Transfer everything to a bowl using tongs. You will see the tomato skins have blistered and started to peel back. That is what you want.
6. Peel off the tomato skins. Press the garlic cloves gently to squeeze out the soft pulp inside. Break the stem off each chilli.
7. Mash everything together with a masher until it is roughly combined. It does not need to be smooth. A little texture is good.
8. Add the finely chopped onion, black pepper, and salt. Mix well and serve.
Expert Tips
- Add whole tomatoes to the basket and look for a blistered skin before taking them out. That is the sign they are fully roasted and ready to mash.
- Roast the garlic and green chilli in the same basket as the tomatoes. Do not skip this step. Roasted garlic and chilli give the chutney its core flavor.
- Always add the chopped onion fresh at the end. Do not cook it with the tomatoes. Fresh onion gives the chutney a little crunch and a brightness that makes a big difference.
Storage and Reheating
Store leftover chutney in an airtight container in the fridge. It stays good for up to 3 days. The flavor actually gets a little deeper on day two.
To reheat, warm it briefly in a pan on low heat or microwave for 30 seconds. You can also eat it straight from the fridge at room temperature with roti or rice.
More Recipes You Will Love
- BBQ Mashed Eggplant With Tomato & Garlic
- BBQ Grilled Mushroom Skewers Recipe
- Air Fryer Sweet Potatoes Chips
- Air Fryer Sweet Potato French Fries
Make this once and you will see why it is always on our table. Try it and let me know what you served it with.
Air Fryer Tomato Chutney (Indian Inspired)
Ingredients
- 4 tomatoes
- 1 whole garlic (unpeeled)
- 1 onion (finely chopped)
- 3 green chillies
- ¼ teaspoon black pepper
- salt to taste
Instructions
- Wash the tomatoes. Add them whole to the air fryer basket, or cut in half for faster cooking.
- Preheat the air fryer to 200°C (400°F) for 2 minutes.
- Place tomatoes, garlic, and green chillies in the air fryer basket. Air fry at 200°C (400°F) for 15 minutes.
- Toss once or twice during cooking for even roasting.
- Let the basket cool slightly. Transfer everything to a bowl using tongs. Peel off the tomato skins. Squeeze the soft garlic pulp out by pressing with your hand. Break the stems off the chillies.
- Mash everything together with a masher until roughly combined.
- Add finely chopped onion, black pepper, and salt. Mix well and serve.
Notes
- Look for blistered skin on the tomatoes before removing them. That means they are fully roasted.
- Always roast the garlic and green chilli in the same basket. They are key to the flavor.
- Add the chopped onion fresh at the end, after mashing, for crunch and brightness.
- Use 1 green chilli for mild heat or 3 for a spicy chutney.
- Stores in an airtight container in the fridge for up to 3 days.
Nutrition
