Spicy and Sweet Tomato Chutney

4 from 4 votes

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).

Sweet tomato chutney served in a bowl.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.

If you love to serve chutney with your meals as I do, here are some more recipes for you

Ingredients

Sweet tomato chutney ingredients 1
Sweet tomato chutney ingredients 2

Tomatoes – Make this chutney with bright, fresh, ripe red tomatoes. 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, a mix of 5 spices, can be used instead 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 oil in a pan over medium-high heat.

Oil heating in a pan.

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.

Spices added to the pan.

Add

  • 2 teaspoon chopped green chilies
  • 1 teaspoon grated ginger

and cook for 30-40 seconds.

Ginger and green chilies added to the pan.

Now add the chopped tomatoes and mix well.

Chopped tomatoes added to the pan.

Add 1 teaspoon salt and 1 teaspoon red chili powder to the pan and mix well.

Salt and chili powder added to the pan.

Reduce the heat to medium.

Cover the pan and cook for 10-12 minutes, stirring a few times.

Pan covered with a lid.

Add 3 oz (85 g) crumbled jaggery and cook for another 8-10 minutes until the chutney thickens and darkens.

Jaggery added to the pan.

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.

Ready sweet tomato chutney.

Frequently Asked Questions

How to make tomato chutney with dates?

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 tamatar 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 an airtight container in the refrigerator for about a week. Close the lid tightly after every use.

Use a clean and dry spoon when removing the chutney from the container.

You Might Also Like

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).
4 from 4 votes

Spicy and Sweet Tomato Chutney Recipe

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.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 10 people

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)
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.

Video

YouTube video

Notes

You can easily double or triple the recipe.

Nutrition

Calories: 72kcal, Carbohydrates: 11g, Fat: 2g, Saturated Fat: 2g, Sodium: 37mg, Potassium: 123mg, Sugar: 10g, Vitamin A: 495IU, Vitamin C: 7.9mg, Calcium: 8mg, Iron: 0.4mg
Like this recipe? Rate and comment below!
4 from 4 votes (3 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments