Tamatar Chutney is sweet and spicy in taste. Tomatoes itself give little tangy taste. Addition of Green Chillies and Ginger makes it little spicy. Tamatar Chutney is generally served with Kachoris, Paranthas, Theple, Pakodas and Chaats as well. Tamatar Chutney can be either served hot or cold depending what you are serving it with.
Tamatar Chutney goes well with Paranthas, Theple, Pakodas and Kachoris. It is also used in Chaats. Tamatar Chutney tastes sweet and tangy.
- 4 pcs Red Tomatoes
- 1 tbsp Oil
- 1/4 tsp Asafoetida (Hing)
- 1 tsp Fennel Seeds (Sauf)
- 1/2 tsp Nigella (Kalonji)
- 1 pc Green Chilli (Hari mirch)
- 1 tsp Grated Ginger (Adrak)
- 1 tsp Salt (Namak)
- 2 tbsp Sugar (Chini)
- Corriander Leaves (Dhania patti)
Take washed tomatoes and cut each tomato into 4 pieces. Put tomato pieces in 2 glasses of water and boil it for 10 minutes on medium flame.
Once the boiled tomatoes cools to room temperature, peel off the tomato skin and mash it well with hands.
Take oil in a Kadai and put it on a gas stove at medium flame. Add hing, sauf, kalonji, green chilli and ginger to the oil.
Add mashed tomatoes, salt and sugar to the tadka prepared in step #3.
Let it boil for 5 to 10 minutes.
Garnish it with some finely chopped corriander leaves and serve with Paranthas.
Stepwise Procedure in Tamatar Chutney Recipe – How to make Tamatar Chutney?
- Take washed tomatoes and cut each into 4 pieces. Put all the tomato pieces into a vessel for boiling, add 2 glasses water and boil it so that we can peel off the skin easily.
- Let boiled tomatoes for Tamatar Chutney cool to room temperature. Peel off the skin and mash it with hands properly.
- Take oil in a Kadai and put it on gas stove on medium flame. Add hing, Kalonji, Sauf, Green Chillies and Ginger for tadka.
- Now add the pureed tomatoes to the tadka made in above step. Add 1 tsp salt and 2 tbsp sugar to this.
- Let it boil for 5-10 minutes. The tamatar chutney should be ready after this. You should taste it for salt and sugar, add more according to taste.
- The tamatar chutney is now ready. Take it out in a serving bowl and garnish it with finely chopped Coriander Leaves. Serve it with Paranthas, theple, Kachoris, Fritters etc.
Important point to note in Tamatar Chutney Recipe:
- We can boil tomatoes in Pressure Cooker as well.
- In the last step, you can add water more water to the chutney and let it cook for some time, if it is too thick.
- Don’t mash tomatoes immediately after boiling with hands, you might burn your hands. You can use a potato masher instead, or the bottom of a steel tumbler.
- Mash tomatoes properly so that there is no tomato lumps in it.