An interesting variation of the Indian dip, Sweet Tomato Chutney is a sweet, spicy, and tangy sauce that has a wonderful mix of red tomatoes, spices et al. Here is how to make it.
It is not possible to savor a royal feast every day leave alone making it on a daily basis!
But being a big-time believer in the power of good, healthy and decadent meals, I always try and make at least one-two accompaniments with the simple meals of roti, sabzi, dal, chawal that we relish every day. Isn’t it a good idea?
That’s the reason why you would always find Chaas, Raita, Salads, Pickles, or Chutneys being served at my home – be it for us or for our guests.
Out of all of these sides, my preferred one is chutney!
Mint Coriander Chutney is one of our favourites at home and is always stored in my refrigerator, but there are days when we crave for a sweet chutney on the side.
And those are days when I make this Sweet Tomato Chutney or Tamatar Ki Meethi Chutney which often gets made owing to its simple process and usage of the most common ingredients.
If you love to serve Chutney along with your meals just like I do, here are some more Chutneys for you – Tomato Chutney, Rajasthani Garlic Chutney, Guava Chutney, Amla Chutney, and Green Chutney.
Do give this incredibly easy chutney, which needs only a few everyday ingredients to be prepared.
What is Sweet Tomato Chutney?
Chutney, as most of us know, is a sauce or a dip that is usually prepared using tomatoes, coriander, coconut, yogurt, mint, and many other ingredients.
An interesting variation of this Indian dip, 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 takes just a few minutes of stirring and it comes together in no time.
Although this chutney is sweet with the addition of jaggery, a little bit of salt is added to balance the flavors.
Ingredients
Along with tomatoes, this chutney uses basic ingredients such as jaggery, oil, hing, cumin seeds, mustard seeds, kalonji, methi seeds, green chillies, ginger, salt, and red chilli powder.
Choose bright red ripest tomatoes to make this chutney.
Some people make this chutney with sugar but I prefer the taste of jaggery.
Green chillies and red chilli powder add that hint of spiciness along with sweet and salty flavors.
Serving Suggestions
Tamatar ki Meethi Chutney for my kid is a desi version of ketchup, ha!
He lovingly eats it with Sandwiches or Potato and 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 Cheela, a popular North Indian breakfast recipe.
Bengali Style Tamatar Chutney?
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.
Add salt, sugar, and water and cook for another 2-3 minutes.
How to make it with Dates?
You can add 1/2 cup chopped seedless dates along with tomato and reduce the amount of jaggery a bit.
This variation of tomato chutney tastes delicious too.
Storage Suggestions
You can store this chutney in refrigerator for about a week in an airtight container.
Step by Step Recipe
Heat vegetable oil in a pan.
Once the oil is hot, add hing, jeera, mustard seeds, kalonji, methi seeds and green chilli and let them crackle for a few seconds.
Add ginger, chopped tomato, salt and red chilli powder and cook for 10-12 minutes.
Add jaggery and cook for another 4-5 minutes until the chutney thickens and become dark in colour.
Store the chutney in refrigerator for up to a week.
Sweet Tomato Chutney Recipe
Ingredients
- 500 g Tomato
- 2 tbsp Vegetable Oil
- 1/4 tsp Hing
- 1/2 tsp Cumin Seeds
- 1/2 tsp Mustard Seeds
- 1/4 tsp Kalonji seeds
- 1/4 tsp Methi Seeds
- 2-3 Green Chilli (Chopped)
- 1 tsp Ginger (Grated)
- Salt to taste
- 1 tsp Red Chilli Powder
- 100 g Jaggery (Crumbled)
Instructions
- Wash the tomatoes and chop them roughly.
- Heat vegetable oil in a karahi / pan.
- Once the oil is hot, add hing, zeera, mustard seeds, kalonji, methi seeds and green chilli and let them crackle for a few seconds.
- Add ginger, chopped tomato, salt and red chilli powder and cook for 10-12 minutes.
- Add jaggery and cook for another 4-5 minutes until the chutney thickens and become dark in colour.
- Store the chutney in refrigerator for upto a week.
Did you make this recipe? Let me know!