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