Name: Kancha Tomato Chatanyi/Raw Mashed Spicy Tomotoes
Prep time: 300 min
Total time: 300 min
Ingredients: 4 Tomatoes (little more ripped tomotoes are use and choped into half medium size); 2 Chilli (crushed nos, green); 4 pod Garlic (crushed); 1 Onion (finely chopped medium); 1.5 drops Mustard Oil; 1.5 tsp Salt (or as per taste)

Kancha Tomato Chatanyi/Raw Mashed Spicy Tomotoes

5 hours

1207 reads

4.25 from 4 votes

Indian

About Kancha Tomato Chatanyi/Raw Mashed Spicy Tomotoes

Kancha Tomato Chatanyi, also known as Raw Mashed Spicy Tomatoes, is a tangy and fiery chutney that’s a beloved companion to pakhala—fermented rice soaked in water, also called pani bhat. This traditional Indian dip bursts with the bold flavors of juicy, overripe tomatoes, green chillies, garlic, and onion, all brought together by the unmistakable aroma of mustard oil.

What sets this chutney apart is its punchy freshness and the essential drizzle of mustard oil, which acts as a true flavor enhancer—don’t skip it! Packed with wholesome ingredients, this healthy recipe is a must-try for anyone looking to add a zesty twist to their meal. Experience the vibrant taste of Odisha with every spicy, lip-smacking bite!

30-Day Indian Vegetarian Weight Loss Meal Plan

Stop Thinking About What to Cook Every Day

Healthy Eating, Kids Tiffin, PCOS and Weight loss meals, all planned out for you. Just follow the plan and cook. From ₹299.

Explore Meal Plans

Recipe Time & More

Prep5

Total5

Calories691 kcal

Serves

Perfect ForDinner Lunch

TasteSalty Sour Spicy Tangy

Ingredients

▢ 4 Tomatoes little more ripped tomotoes are use and choped into half medium size
▢ 2 Chilli crushed nos, green
▢ 4 pod Garlic crushed
▢ 1 Onion finely chopped medium
▢ 1.5 drops Mustard Oil
▢ 1.5 tsp Salt or as per taste

Start Focussed Cooking Mode →

Instructions

Take your mixing bowl add chopped tomotes and mashed it with help of your hand
Now add mustard oil,chopped onions and crushed garlic,green chilli.
Mash and mix all the ingredients and salt to it Kancha tomato chatanyi/chutney is ready to serve with your steam rice or water rice

Recipe Notes

Additional Tips

For an extra layer of flavor, lightly crush the garlic and green chillies before mixing—they’ll release more of their essential oils and heat, infusing the chutney with deeper intensity.
If you prefer a milder chutney, briefly soak the sliced onions in cold water for 10 minutes to mellow their sharpness before adding them to the mixture.
Try adding a pinch of roasted cumin powder or a few torn curry leaves for a subtle aromatic twist that complements the tangy tomatoes and pungent mustard oil.
This chutney tastes best when served immediately, but if you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours—the flavors will deepen but the freshness will mellow.