This Tomato Chutney recipe from my mom is one of my all-time favorites. I always have a small jar of this handy in my refrigerator. It’s easy to prepare and lasts at least a couple of months in the fridge ( unless you’re one of those chutney guzzlers).
As with most cuisines across the world, tomatoes are extensively used in Indian cuisine across all regions. They are used in chutneys, dals, pickles, curries and also soups and snacks. In fact the recipes include both raw and ripe tomatoes.
This recipe needs nice ripe tomatoes, some green chillies and cilantro. The dry ingredients include mustard seeds, cumin seeds, fenugreek seeds, red chili powder, jaggery and salt. About a half teaspoon of tamarind paste is also added to bring in some extra sourness and flavor. You can do away with the tamarind paste if you don’t like your chutney too sour. Or you can simply reduce this to a quarter teaspoon instead of half.
Instead of powdered white cane sugar we use jaggery to bring in a touch of sweetness to the pickle. Jaggery is a concentrated product of date, cane juice, or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in color. Jaggery is a more complex form of carbohydrate than plain sugar – it is digested and absorbed gradually and releases energy over an extended period of time. Jaggery also brings its own unique flavor to the food.
Fenugreek seeds can make a recipe bitter if you don’t use them in the exact right quantities. Fenugreek is very flavorful and is probably the main ingredient you can taste here, in addition to tomatoes. I like extra chilies in every savory dish I eat so you can be sure that I would add more green chili peppers to my chutney than the quantities suggested here. 🙂
Tomatoes are an excellent source vitamin C, biotin, molybdenum and vitamin K. They are also a very good source of copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene). Great thing is that tomatoes do not lose their nutritional value when cooked. Cilantro and fenugreek seeds used in this recipe, further enhance the nutritional value.
Did you make this recipe? We’d LOVE to see your creations so click a photo and tag us on Instagram with the hashtag #healthyindian3 and please give a star (★) rating below. Follow us on Facebook, Twitter, Pinterest and Instagram for healthy, easy and delicious recipes.
- 1/2 Pound Tomato Large Pieces
- 1/8 Cup Cilantro Fine Cut
- 1 1/2 Teaspoons Mustard Seeds
- 1 1/2 Teaspoons Cumin Seeds
- 1/4 Teaspoon Fenugreek Seeds
- 1 Teaspoon Red Chili Powder
- 1 Teaspoon Sea Salt
- 1 Teaspoon Jaggery Powdered
- 1/2 Teaspoon Tamarind Paste
- 2 Tablespoons Olive Oil
- Cut tomatoes into large pieces. Finely mince cilantro leaves
- Set mustard seeds, cumin seeds, fenugreek seeds, red chili powder, jaggery, salt and tamarind aside in a bowl
- Saute mustard seeds, cumin seeds and fenugreek seeds in half a teaspoon of oil for a minute, transfer them to blender, add tamarind paste, salt, chili powder and jaggery and blend to a fine powder
- Add rest of the oil to the pan, add tomatoes and cook till they turn into a sauce. Add cilantro
- Continue stirring till everything blends and the chutney starts releasing oil from the edges of the pan. Add blended powder and mix well. Add more finely cut cilantro as a topping
- Mix well and let it cool. Transfer to a dry glass bottle (make sure the bottle is absolutely dry since any moisture can be conducive to mold)
- Seal tight and store it in refrigerator