Make this spicy, Sweet Tomato Chutney (Tamatar Ki Meethi Chutney) using pantry staples in under 20 minutes. This Indian accompaniment pairs well with any Indian meal (vegan, can be made gluten-free).
If you love to serve chutney with your meals as I do, here are some more recipes for you – Rajasthani Garlic Chutney, Guava Chutney, Amla Chutney, and Green Chutney.
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About Sweet Tomato Chutney
Sweet Tomato Chutney (Tamatar ki Meethi Chutney, Tomato Relish) is a sweet-spicy-tangy Indian condiment made using ripe, juicy fresh tomatoes, jaggery, and spices.
It comes together in under 20 minutes and perks up the taste of any Indian-style meal.
Sweet tomato chutney recipe is vegan and can be easily made gluten-free. You can easily double or triple the recipe.
There is a Bengali version of this chutney called Tomato Khejur Chutney; you must try it too. I also have a recipe for Onion Tomato Chutney, do check it out too.
Ingredients
Tomatoes – Choose bright fresh ripe red tomatoes to make this chutney. The better the tomatoes, the better tasting your chutney will be.
You can use canned tomatoes too.
Jaggery – Use organic jaggery for the best taste. 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 to the chutney.
You can also replace jaggery with brown sugar or coconut sugar.
Spices – You will need asafetida (hing), cumin seeds, brown mustard seeds, onion seeds (kalonji, nigella seeds), fenugreek seeds (methi dana), salt, and red chili powder.
Skip adding asafetida to make a gluten-free recipe.
You can add spices like fennel seeds (saunf) and carom seeds (ajwain) to this chutney. Panch Phoron, which is a mix of 5 spices, can also be used in place of individual whole spices.
Others – You will also need green chilies, cooking oil, and fresh ginger.
If the chutney is not tangy enough, add some citric acid, lime juice, lemon juice, red wine vinegar, or regular white vinegar.
How To Make Sweet Tomato Chutney
Wash 1 pound (500 grams) of ripe 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 over medium-high heat.
Once the oil is hot, add
- ¼ teaspoon asafetida
- ½ teaspoon cumin seeds
- ½ teaspoon brown mustard seeds
- ¼ teaspoon onion seeds
- ¼ teaspoon fenugreek seeds
and let them crackle for 4-5 seconds.
Add
- 2 teaspoon chopped green chilies
- 1 teaspoon grated ginger
and cook for 30-40 seconds.
Now add the chopped tomatoes and mix well.
Add 1 teaspoon salt and 1 teaspoon red chili powder to the pan and mix well.
Reduce the heat to medium.
Cover the pan and cook for 10-12 minutes, stirring a few times.
Add 3 oz (85 g) crumbled jaggery and cook for another 8-10 minutes until the chutney thickens and darkens.
Remove the pan from heat and let the chutney cool down completely. Transfer it to a glass jar and refrigerate for up to a week.
Frequently Asked Questions
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
Serve this sweet spicy tomato chutney at room temperature or chilled.
Sweet tomato chutney for my kid is a desi version of ketchup, ha! He lovingly eats it with sandwiches or potato cheese balls.
While I like to savor it with parathas for breakfast or lunch, it tastes great with moong dal chilla, uttapam, dosa, idli, etc.
Serve this delicious condiment on the side with your everyday meals. I especially love a simple meal of tomato chutney, dal tadka, phulka, and roasted papad.
Storage Suggestions
Store this chutney in the refrigerator for about a week in an airtight container. Close the lid tightly after every use.
Use a clean and dry spoon when removing the chutney from the container.
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Recipe Card
Spicy & Sweet Tomato Chutney Recipe
Ingredients
- 1 pound ripe tomatoes (500 g)
- 2 tablespoons cooking oil
- ¼ teaspoon asafetida (hing) (skip for gluten-free)
- ½ teaspoon cumin seeds
- ½ teaspoon brown mustard seeds
- ¼ teaspoon onion seeds (kalonji, nigella seeds)
- ¼ teaspoon fenugreek seeds (methi dana)
- 2 teaspoons chopped green chilies (or to taste)
- 1 teaspoon grated ginger
- 1 teaspoon salt (or to taste)
- 1 teaspoon red chili powder
- 3 ounces jaggery (85 g, crumbled)
Instructions
- Wash the tomatoes and wipe them with a kitchen towel. Chop the tomatoes into small pieces and keep them aside.
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add asafetida, cumin seeds, mustard seeds, onion seeds, and fenugreek seeds, and let them crackle for 4-5 seconds.
- Add green chilies and ginger and cook for 30-40 seconds.
- Now add the chopped tomatoes and mix well.
- Add salt and chili powder to the pan and mix well.
- Reduce the heat to medium.
- Cover the pan and cook for 10-12 minutes, stirring a few times.
- Add jaggery and cook for another 8-10 minutes until the chutney thickens and darkens.
- Remove the pan from heat and let the chutney cool down completely. Transfer it to a glass jar and refrigerate for up to a week.
Suruchi
Tried it .. its awesome!!
Neha Mathur
🙂