Indian cuisine is vast and very rich in flavors. It has many side dishes in the menu which play vital role. Chutneys are one of them. Chutney can be tucked away conveniently in the corner of the plate but has multiple roles to play. Chutneys can be made from fruits, vegetables, spices, etc. and therefore, they have multiple varieties to offer in the menu. People enjoy chutneys with sandwiches, paranthas, cutlets, pakodas, south indian dishes like idli, vada, dosa, etc. One such easy and commonly used ingredient is Tomato. Tomato chutney is the main part of south indian cuisine. This Sweet & Tangy Tomato Chutney recipe is full of flavors of tomatoes and tamarind. This recipe is inspired by a south indian friend and I have given it a unique twist.
Let’s get ready for yummy Sweet & Tangy Tomato Chutney.
PREPARATION TIME: 10 mins COOKING TIME: 45 mins
- Red riped tomatoes – 1 Kg finely chopped
- Asafoetida (Hing) – 1/2 teaspoon
- Fenugreek seeds (Methi dana) – 1/2 teaspoon
- Red dried chillies – 2-3 chillies
- Tamarind pulp – 2 teaspoon
- Salt to taste
- Sugar – 1 teaspoon
- Red Chilli Powder – 1/2 teaspoon
- Mustard seeds – 1 teaspoon
- Small Raisins – 1 teaspoon (You can also use Dates, it gives the chutney a unique sweetness)
- Mustard Oil – 4 tablespoon
Method to Cook:
First, take a pan and heat oil. Add mustard seeds, fenugreek seeds, broken dried red chillies, and raisins. When these start sputtering, add tomatoes. Saute for a while.
Add salt, red chilli powder, sugar and tamarind pulp.
Keep the flame low and saute the mixture well. Keep cooking it for a while till all the water of tomatoes evaporates. This will acquire a thick chutney like consistency in about 40-45 minutes. After the chutney is ready, you will notice the oil is left behind and hence, it helps in storing the chutney for long.
You can serve this chutney with idlis, dosa, uttapam or pakodas. Enjoy the sweet and tangy flavor!