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.
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
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
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
