Sweet & Spicy Tomato Chutney Recipe
This Sweet & Spicy Tomato Chutney is a flavorful Indian relish made with ripe red tomatoes, aromatic spices, and a perfect balance of sweetness and heat. Cooked slowly to develop deep flavors, this chutney pairs wonderfully with various Indian meals, providing a tangy and mildly spicy complement that can elevate any dish.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Approximately 1 cup
- Category: Condiment
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Spices and Oil
- 1 tablespoon peanut oil
- 1/4 teaspoon ginger (grated or finely chopped)
- small piece cinnamon (about 1 inch)
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon cumin powder
- 1 teaspoon Kashmiri chilli powder
- pinch of fenugreek powder
Main Ingredients
- 3 ripe red tomatoes
- required salt (about 1/2 teaspoon, adjust to taste)
- 3 tablespoons jaggery
Instructions
- Heat Oil and Temper Spices: Add 1 tablespoon peanut oil to a wide pan and heat on medium flame. Once hot, add the cinnamon piece and 1/4 teaspoon cumin seeds, stirring them well to release their aroma.
- Add Ginger: Add 1/4 teaspoon of grated or finely chopped ginger to the pan and mix thoroughly to blend the flavors.
- Add Tomatoes: Chop or roughly dice the 3 ripe red tomatoes and add them to the pan. Stir well to combine with the spices.
- Cook Tomatoes: Cook the tomatoes on a low to medium flame for 10-12 minutes until the raw smell disappears and tomatoes become mushy. Mash the tomatoes with a spoon as they cook to reach your desired texture.
- Add Ground Spices and Salt: Sprinkle 1/4 teaspoon cumin powder, required salt (about 1/2 teaspoon), and 1 teaspoon Kashmiri chilli powder. Mix well and cook for 2-3 minutes until the raw spice smell fades.
- Add Sweetener and Fenugreek: Add 3 tablespoons jaggery and a pinch of fenugreek powder. Stir continuously and cook for another 4-5 minutes until the chutney thickens slightly and changes color.
Notes
- For optimal flavor, choose ripe red tomatoes—avoid sour or canned tomatoes for the best taste.
- Cook the tomatoes on low-medium flame to fully soften and eliminate raw taste; undercooked tomatoes will result in a raw flavor in the chutney.
- Optional additions include onion and garlic, which can be added according to your taste preferences.
- Kashmiri chilli powder adds a mild heat and a beautiful deep red color—if substituting with regular chilli powder, adjust the quantity to your preferred spice level.
- This chutney is primarily sweet with a hint of spice; adjust spices and jaggery according to your taste and the tomatoes’ natural sourness.
- Jaggery is used here as a healthier alternative to sugar, but brown sugar, coconut sugar, or other sweeteners can be substituted.
- No water is added in this recipe to maintain thickness, but you may add water if you prefer a thinner consistency for thakkali inipu pachadi style.
- The chutney can be stored refrigerated for up to one week.
