Ingredients

• 4 large ripe tomatoes, finely chopped
• ¾ cup sugar or grated jaggery (adjust to taste)
• Salt to taste

• ½ tsp red chilli powder
• ½ tsp roasted cumin powder
• ¼ tsp ginger powder or 1 tsp grated ginger
• 1 tbsp lemon juice or vinegar

• 1 tsp oil
• ½ tsp mustard seeds
• 1 dried red chilli

Instructions

1. Prepare Tomatoes: Wash, chop tomatoes finely, and keep aside.
2. Cook Tomatoes: Add tomatoes to a pan and cook on medium flame until soft and pulpy.
3. Add Sweetener: Add sugar or jaggery and mix well until dissolved.
4. Add Spices: Add salt, red chilli powder, cumin powder, and ginger. Mix well.
5. Simmer: Cook on low flame, stirring occasionally, until chutney thickens and turns glossy.
6. Add Tang: Add lemon juice or vinegar and mix well.
7. Optional Tempering: Prepare tempering and add to chutney for extra flavour.
8. Serve: Cool slightly and serve with snacks or meals.

Why You’ll Love This Recipe

• Perfect balance of sweet and tangy
• Great with Indian snacks
• Longer shelf life than fresh chutneys
• Easy to customise sweetness
• No grinding required

Common Mistakes

• Using sour or unripe tomatoes
• Cooking on high flame
• Adding lemon too early
• Under-cooking the chutney

Variations

Khajur Mix: Add chopped dates for richer sweetness.
Spicy: Increase red chilli powder slightly.
No Tempering: Skip tempering for a lighter version.

Personal Note

Tamatar ki meethi chutney reminds me of festive snack platters at home. Its glossy texture and sweet-tangy taste always steal the spotlight among chutneys. I often make a small batch and enjoy it with pakoras or even parathas.