Make this sweet, spicy, and tangy-sweet tomato chutney using pantry staples in under 20 minutes. This Indian accompaniment pairs well with any Indian meal.
If you love to serve chutney along with your meals just like I do, here are some more chutney recipes for you – Tomato Chutney, Rajasthani Garlic Chutney, Guava Chutney, Amla Chutney, and Green Chutney.
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About This Recipe
An interesting variation of Indian accompaniments, sweet tomato chutney or tamatar ki meethi chutney is a sweet-spicy chutney that has a wonderful mix of tomatoes, jaggery, spices et al. The recipe to make this chutney uses simple ingredients and comes together in under 20 minutes.
Although this chutney is sweet with the addition of jaggery, a little bit of salt is added to balance the flavors. It is a perfectly sweet addition to your everyday meals, as this chutney will make your simplest of simple meals interesting.
This Sweet Tomato Chutney is,
- Yummy
- Vegan
- Addictive
- A delicious everyday accompaniment
- Quick & Easy
Ingredients
Along with tomatoes, this chutney uses basic ingredients such as jaggery, oil, asafoetida, cumin seeds, mustard seeds, onion seeds, fenugreek seeds, green chilies, ginger, salt, and red chili powder.
Choose bright red ripest tomatoes to make this chutney. Do not opt for the green ones, as this chutney turns out great only when prepared with ripe red tomatoes. You can use canned tomatoes too.
Some people make this chutney with sugar but I prefer the taste of jaggery. Jaggery is also a healthy alternative to sugar and adds a unique taste in the chutney which sugar won’t do.
Green chilies and red chili powder add that hint of spiciness along with sweet and salty flavors. You can adjust the amount as per your taste and liking.
You can use any vegetable oil to make this chutney.
Cumin seeds, fenugreek seeds, onion seeds, and mustard seeds adds an additional flavor that makes this chutney even more delicious.
How to make Sweet Tomato Chutney?
Wash 1 pound (500 grams) of tomatoes and wipe them with a kitchen towel. Chop the tomatoes into small pieces and keep them aside.
Heat 2 tablespoon vegetable oil in a pan.
Once the oil is hot, add ¼ teaspoon asafoetida, ½ teaspoon cumin seeds, ½ teaspoon mustard seeds, ¼ teaspoon onion seeds, ¼ teaspoon fenugreek seeds, and 2 teaspoon chopped green chili and let them crackle for 4-5 seconds.
Add 1 teaspoon grated ginger, chopped tomatoes, salt to taste, and 1 teaspoon red chili powder to the pan and cook on medium heat for 10-12 minutes. Keep stirring at regular intervals.
Add 3 oz (85 g) crumbled jaggery and cook for another 4-5 minutes until the chutney thickens and become dark in colour.
Remove the pan from heat and let the chutney cool down completely. Transfer it in a glass jar and refrigerate for up to a week.
Frequently Asked Questions
To make Bengali sweet and sour tomato chutney, heat mustard oil in a pan. Add panch phoran and ginger, and fry for a few seconds. Add chopped tomatoes, cover, and cook for 8-10 minutes. Now add salt, sugar, and water and cook for another 2-3 minutes.
You can add ½ cup chopped seedless dates along with tomato and reduce the amount of jaggery a bit. This variation of tomato chutney tastes delicious too.
Serving Suggestions
Sweet tomato chutney for my kid is a desi version of ketchup, ha! He lovingly eats it with sandwiches or potato cheese balls as well.
While I like to savor it with parathas or any other stuffed flatbread made for breakfast or lunch. It also tastes great with moong dal chilla, a popular North Indian breakfast recipe.
Serve this chutney on the side with your everyday meals. I especially love a simple meal of dal tadka, phulka, and roasted papad.
Storage Suggestions
You can store this chutney in the refrigerator for about a week in an airtight container. Close the lid tightly after every use. Also use a clean and dry spoon, every time you take out the chutney from the container.
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Recipe Card
Sweet Tomato Chutney Recipe
Ingredients
- 1 pound ripe tomatoes
- 2 tablespoons vegetable oil
- ¼ teaspoon asafoetida
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- ¼ teaspoon onion seeds
- ¼ teaspoon fenugreek seeds
- 2 teaspoons chopped green chili
- 1 teaspoon grated ginger
- salt to taste
- 1 teaspoon red chili powder
- 3 ounces jaggery (crumbled)
Instructions
- Wash 1 pound (500 grams) of tomatoes and wipe them with a kitchen towel. Chop the tomatoes into small pieces and keep them aside.
- Heat 2 tablespoon vegetable oil in a pan.
- Once the oil is hot, add ¼ teaspoon asafoetida, ½ teaspoon cumin seeds, ½ teaspoon mustard seeds, ¼ teaspoon onion seeds, ¼ teaspoon fenugreek seeds, and 2 teaspoon chopped green chili and let them crackle for 4-5 seconds.
- Add 1 teaspoon grated ginger, chopped tomatoes, salt to taste, and 1 teaspoon red chili powder to the pan and cook on medium heat for 10-12 minutes. Keep stirring at regular intervals.
- Add 3 oz (85 g) crumbled jaggery and cook for another 4-5 minutes until the chutney thickens and becomes dark in color.
- Remove the pan from heat and let the chutney cool down completely. Transfer it in a glass jar and refrigerate for up to a week.
