Tamate ki Chutney
A vibrant and tangy tomato chutney, cooked with aromatic spices until rich and flavorful. This simple North Indian condiment is the perfect companion for snacks like samosas and parathas, adding a burst of flavor to any meal.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the tempering (Tadka).
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat.
- c.Once the oil is hot, add the mustard seeds and let them splutter for about 30 seconds.
- d.Add the cumin seeds and hing. Sauté for another 15-20 seconds until the cumin seeds sizzle and become fragrant. Be careful not to burn them.
- 2
Step 2
- a.Sauté the aromatics.
- b.Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.
- c.Add the minced garlic, grated ginger, and slit green chili. Continue to sauté for another 1-2 minutes until the raw smell disappears and the mixture is aromatic.
- 3
Step 3
- a.Cook the tomatoes and spices.
- b.Add the finely chopped tomatoes to the pan along with turmeric powder, red chili powder, and salt.
- c.Stir everything together until well combined.
- 4
Step 4
- a.Simmer the chutney until thickened.
- b.Cover the pan and reduce the heat to low. Let the chutney simmer for 10-15 minutes.
- c.Stir occasionally, mashing the tomatoes with the back of your spoon to help them break down.
- d.Cook until the tomatoes are completely soft and mushy, and you see oil starting to separate from the sides of the mixture.
- 5
Step 5
- a.Finish and garnish the chutney.
- b.Uncover the pan, add the sugar, and mix well. Cook for another 1-2 minutes until the sugar dissolves completely.
- c.Turn off the heat and stir in the freshly chopped coriander leaves.
- d.Let the chutney cool to room temperature before serving. The flavors will meld and deepen as it cools.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe, red tomatoes for the best color and a naturally sweet, tangy flavor.
- 2For a smoother texture, you can blend the chutney after it has cooled down.
- 3If the chutney is too tangy, add a little more sugar. If it's too sweet, a squeeze of lemon juice can balance it.
- 4For a smokier flavor, roast the tomatoes over an open flame until the skin is charred, then peel and chop them before cooking.
- 5This chutney stores well in an airtight container in the refrigerator for up to one week.
Adapt it for your goals.
Sweeter Version
For a sweet and sour chutney, increase the sugar to 1-2 tablespoons or use an equal amount of jaggery (gur). You can also add a tablespoon of raisins.
South Indian StyleSouth Indian Style
Modify the tempering by adding 1/2 tsp of urad dal, 1/2 tsp of chana dal, and a sprig of curry leaves along with the mustard seeds.
Spicy & GarlickySpicy & Garlicky
Increase the amount of garlic to 5-6 cloves and add an extra green chili or a pinch of garam masala at the end for more heat and warmth.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and may reduce the risk of chronic diseases.
Anti-inflammatory Properties
Spices like turmeric (containing curcumin) and ginger have natural anti-inflammatory effects that can help reduce inflammation in the body.
Boosts Immunity
Garlic and onions contain compounds with antimicrobial properties, while tomatoes provide Vitamin C, all of which contribute to a stronger immune system.
Good for Heart Health
The lycopene in tomatoes, along with potassium, can help manage blood pressure and cholesterol levels, contributing to better cardiovascular health.
Frequently asked questions
One serving of Tamate ki Chutney (approximately 1/4 cup) contains about 90-100 calories, primarily from the oil and natural sugars in the tomatoes and onions.