Tamatar ki Chutney recipe with step by step pictures
What is tomato chutney or tamatar ki chutney?
It is sweet chutney with the tangy kick of tamarind, heat of chilli flakes and earthiness of jaggery (gur) and onion seeds (kalonji). It has a mix of flavours; it is sweet, spicy, tangy, and savory. Tamatar ki chutney recipe is a quick and easy one and the chutney can be served with any parathas. The combination of savory parathas with sweet chutney works wonderful.
Let’s talk about the ingredients for tomato chutney recipe
Tomatoes: You can use any variety of tomatoes that is available because it is a chutney which has the combination of sweetness and tanginess so sweeter or tangier tomatoes both do justice to this tamatar ki chuntey recipe. Just make sure that you use ripe tomatoes otherwise there would be chunks of tomatoes that might not cook properly.
For flavouring: Onion seeds have been added. They work wonderful with this tasty tomato chutney recipe. Apart from that tamarind pulp and jaggery have been added. The best part about this recipe is you need not go by the ratio of the ingredients mentioned herein; you can adjust the same as per your liking. This tomato chuntey recipe gives more of a sweet chutney. Adjust the ingredients for a tangier or spicier version.
Tamatar ki Chutney Recipe
|Preparation time||5 minutes|
|Cooking time||15 minutes|
|Total time||20 minutes|
|Serves/Makes||2 cups chutney|
Ingredients required for Tomato Chutney Recipe
2 tbsp oil
3 bay leaves (tej patta)
3 whole dried red chillies (sookhi lal mirch, sabut)
4 medium sized or 500 g tomatoes, chopped
1/2 cup or 100 g sugar
3 tbsp sized chunks or 50 g jaggery (gur)
1 tsp onion seeds (kalonji)
2 tbsp tamarind (imli) pulp
Salt to taste
How to make tamatar chutney/tamatar ki chuntey
- Heat 2 tbsp oil. Add 1 tsp onion seeds (kaluanji) and cook for 1 minute.
- Add 3 bay leaves (tej patta) and 3 whole dried red chillies (sabut sookhi lal mirch). (Yes, I am not adding 3 of each as am making half of the recipe).
- Add 4 chopped tomatoes. Cook on high flames for 2-3 minutes.
- Add 3 chunks of jaggery.
- Add ½ cup sugar. Mix well.
- Cover with a lid and let it cook on high flame till sugar and jaggery dissolves.
- Once the sugar dissolves add 2 tbsp tamarind pulp and salt to taste.
- Thereafter cover and cook on medium flame for 5-7 minutes or till tomatoes are cooked. (In this recipe tomato will remain chunky. However for smooth version just mash the tomatoes properly at this stage).
- Discard bay leaves. And taste the seasoning. Adjust the same if required.
- Serve with bathua paratha or palak paratha. Bon appétit.
- Adjust the flavours as per your liking.
- Instead of whole red chillies you can use red chilli flakes.
- Instead of table salt you can use black salt.