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.
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.
1. Heat 2 tbsp oil. Add 1 tsp onion seeds (kaluanji) and cook for 1 minute.
2. 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).
3. Add 4 chopped tomatoes. Cook on high flames for 2-3 minutes.
4. Add 3 chunks of jaggery.
5. Add ½ cup sugar. Mix well.
6. Cover with a lid and let it cook on high flame till sugar and jaggery dissolves.
7. Once the sugar dissolves add 2 tbsp tamarind pulp and salt to taste.
8. 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).
9. Discard bay leaves. And taste the seasoning. Adjust the same if required.
10. Serve with bathua paratha or palak paratha. Bon appétit.
PREP TIME 05 minutes
COOK TIME 15 minutes
TOTAL TIME 20 minutes
1. Heat 2 tbsp oil. Add 1 tsp onion seeds (kaluanji) and cook for 1 minute.
2. 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).
3. Add 4 chopped tomatoes. Cook on high flames for 2-3 minutes.
4. Add 3 chunks of jaggery.
5. Add ½ cup sugar. Mix well.
6. Cover with a lid and let it cook on high flame till sugar and jaggery dissolves.
7. 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).
8. Discard bay leaves. And taste the seasoning. Adjust the same if required.
9. Serve with bathua paratha or palak paratha. Bon appétit.
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