Tamatar (Tomato) ki Meethi Chutney

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Tamatar ki Meethi Chutney — a tangy-sweet tomato chutney that pairs beautifully with chaat, samosas, pakoras, and as a spread for sandwiches. Quick to make and easy to store, this chutney balances bright tomato acidity with sweetness and warm spices.

2 weeks ago

Prep Time 10 min
Cook Time 25 min
Servings About 1 cup

Ingredients

450 g ripe tomatoes (about 3–4 medium), chopped

1 small onion, finely chopped (optional)

1 tsp grated ginger

1 clove garlic, minced (optional)

3–4 tbsp jaggery or brown sugar (adjust to taste)

1 tbsp white vinegar or 2 tsp lemon juice

1 green chilli, slit (optional)

1/2 tsp roasted cumin powder, 1/4–1/2 tsp red chilli powder, salt to taste

For tempering: 1 tsp oil, 1/2 tsp mustard seeds, pinch of asafoetida (hing), curry leaves (optional)

Nutrition Facts (per 2 tbsp)

Calories 40
Total Fat 0.5 g
Total Carbohydrate 9 g
Protein 0.6 g

*Approximate values; will vary by sugar/jaggery and cooking method.

Instructions

1 Heat 1 tbsp oil in a pan on medium heat. Add chopped onion (if using) and sauté until translucent.
2 Add grated ginger and minced garlic. Sauté for 30 seconds until fragrant.
3 Add chopped tomatoes and slit green chilli. Cook on medium heat until tomatoes break down (8–10 minutes).
4 Add jaggery or brown sugar, roasted cumin powder, red chilli powder, and salt. Stir and simmer on low heat until mixture thickens to a chutney consistency (about 8–10 minutes). Taste and adjust sweetness or salt.
5 Remove from heat and stir in vinegar or lemon juice. For a smooth chutney, let it cool slightly and blend briefly; or leave it chunky as preferred.
6 Optional tempering: Heat 1 tsp oil, add mustard seeds and a pinch of asafoetida; when mustard seeds crackle, add curry leaves and pour over the chutney.
7 Store in a sterilized jar in the refrigerator for up to 2 weeks. Use as a dip, spread, or with chaat/snacks.

Storage Tips

1 Keep in an airtight sterilized jar in the fridge for up to 2 weeks; use a clean, dry spoon each time.
2 To preserve longer, cook to a thicker jam-like consistency and ensure jars are hot-sterilized before filling.

Pro Tips

1 Use ripe, sweet tomatoes for best flavor — the natural sugar reduces the amount of added jaggery needed.
2 Adjust jaggery gradually — different jaggery brands have varying sweetness.
3 For a smokier note, roast tomatoes over direct flame briefly before chopping.
4 Make a sugar-free version using stevia or reduce jaggery; add a splash more lemon for balance.