Tomato Chutney (Tamatar ki Chutney)

Chutneys can be made from almost any combination of vegetables, fruits, herbs and spices. Chutneys are usually grouped into sweet or hot forms; both forms usually contain spices, including chili, but differ by their main flavors.

Tomato Chutney is one of my favorites. Today I am going to share a recipe that I learnt from my mom. This recipe is a special preparation from Eastern India where people enjoy Aloo Parathas (or most other Indian breads) with this Chutney. Tomato Chutney can also be served with Rice, or as a dip for various pakodas and Samosa.

Red Ripe Tomatoes

Panch Phoran

And you know whats amazing? Tamatar ki Chutney( as it is called in India) can be refrigerated for 2 weeks.

 Ingredients

• Tomatoes – 500 gms ( Color : Red, and ripe. )
• Dates – 10-12 deseeded and cut in half
• Raisins – 1-2tbsp
• Cashews – 1-2 tbsp
• Sugar – 125gms OR 1cup crushed jaggery
• Panch phoran* – 1tsp (teaspoons)
• Dried red chillies – 2
• Salt – ½tsp
• Mustard oil – 2tsp

*(Panch phoran ingredients: Panch phoran consists of fenugreek seed- 1½ tsp, nigella seed – 1tbsp, cumin seed – 1tbsp, black mustard seed – 1tbsp and fennel seed – 1tbsp. Some cooks prefer to use a smaller proportion of fenugreek seeds, which have a mildly bitter taste)

Note: some of the ingredients can be replaced, for example the Raisins can be replaced with Dates.

Method

1. Wash the tomatoes and chop roughly.
2. Heat the oil in a heavy wok. When the oil is hot, add panch phoran and dried red chilli.
3. Once it starts splattering add tomatoes, cashewnuts, raisins and salt and mix well. Cover and cook until the tomatoes turn soft and mushy.
4. keep stirring every few minutes.
5. Now add the Sugar (or Jaggery) and mix well.
6. Cook it for another 10-15 minutes. Check the seasoning, (add sugar if required).
7. Stir the mix till it thickens and appears red.
8. Your tomato chutney is ready now.

Serving and Garnishing

• Chill it before serving
• Can be refrigerated for 2-3 weeks.
• You can also serve it hot.
• tastes specially good with Parathas or Roti.

Let me know how was it. If you have any queries please do not hesitate in contacting me.

Tomato Chutney (Tamatar ki Chutney)

FoodFlavor.In

Chutneys are usually grouped into sweet or hot forms; both forms usually contain spices, including chili, but differ by their main flavors.This recipe is a special preparation from Eastern India where people enjoy Aloo Parathas (or most other Indian breads) with this Chutney.

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Servings 3

Ingredients

  

• Tomatoes – 500 gms Color : Red, and ripe.
• Dates – 10-12 deseeded and cut in half
• Raisins – 1-2tbsp
• Cashews – 1-2 tbsp
• Sugar – 125gms OR 1cup crushed jaggery
• Panch phoran* – 1tsp teaspoons
• Dried red chillies - 2
• Salt – ½tsp
• Mustard oil – 2tsp
• * Panch phoran ingredients: Panch phoran consists of fenugreek seed- 1½ tsp, nigella seed - 1tbsp, cumin seed - 1tbsp, black mustard seed - 1tbsp and fennel seed - 1tbsp. Some cooks prefer to use a smaller proportion of fenugreek seeds, which have a mildly bitter taste
• Note: some of the ingredients can be replaced for example the Raisins can be replaced with Dates.

Instructions

 

• Wash the tomatoes and chop roughly.
• Heat the oil in a heavy wok. When the oil is hot, add panch phoran and dried red chilli.
• Once it starts splattering add tomatoes, cashewnuts, raisins and salt and mix well. Cover and cook until the tomatoes turn soft and mushy.
• keep stirring every few minutes.
• Now add the Sugar (or Jaggery) and mix well.
• Cook it for another 10-15 minutes. Check the seasoning, (add sugar if required).
• Stir the mix till it thickens and appears red.
• Your tomato chutney is ready now.

Notes

Serving

Chill it before serving
Can be refrigerated for 2-3 weeks.
Tastes specially good with Parathas or Roti.