Tomato Chutney Recipe

One of the famous traditional Indian recipes that is made with beautiful red tomatoes is the tomato chutney recipe, which balances the entire meal. This recipe is made regularly in some Bengali homes and also on special occasions, weddings, etc. This simplest recipe is the Bengali-style tomato chutney recipe is served on various auspicious occasions and also in puja time. Here in this recipe, I have added dates, raisins, and mango pulp candy to this recipe. Any other dry fruits or cashews can also be added which is optional. Here I have used ripe tomatoes to make this recipe and it takes nearly about 30minutes to complete this cooking process. The riper tomatoes will give more red color and taste better.

Tomato Chutney Recipe

Cooking Time:- 20mins

Preparation Time:- 10mins

Ingredients

1)10-12 medium-sized tomatoes chopped.

2) 1 teaspoon of panch phoron(cumin seeds, fennel seeds, fenugreek seeds, onion seeds, mustard seeds)

3) Cashews are optional

4) ¼ cup dates chopped

5) ¼ cup sugar

6) 1 red chilli ( dried)

7) 1 tablespoon of mustard oil

8) 1 teaspoon of salt

9) ¼ cup of raisins

10) ½ of mango pulp candy (amshotto)

11) 1 teaspoon of turmeric powder

12) 1 lemon

13)1/2 teaspoon onion powder

14) ½ teaspoon coriander powder

Procedures to prepare tomato chutney recipe:-

Step 1) Ripe tomatoes:- Take 10-12 medium-sized tomatoes finely chop them and rinse them thoroughly. See that the tomatoes are ripe enough to provide a better flavor.

Step 2) Panchphoron:- combination of fennel seeds, cumin seeds, fenugreek seeds, mustard seeds, and onion seeds. This panchphoron is combined and it aside with dried red chilli.

Step 3) Heat the oil in the pan:- Heat the mustard oil and pour the panchphoron and red chili. Once it gets fried, give the ripe tomatoes and stir it.

Step 4) Add sugar and turn it into puree:- Then stir the tomatoes in the pan and make it puree, add some salt and sugar to it as required.

Step 5) Dry fruits:- Add the dry fruits like dates finely chopped, mango pulp candy, and raisins, and squeeze the lemon into the tomato puree in the pan.

Step 6) Semi-thick consistency:- Stir the tomato chutney continuously and make it a semi-thick consistency. Do not stop stirring it as it can get burnt from below due to the presence of sugar.

Step 7) Turmeric powder:- Add the turmeric powder and stir it constantly and you can feel its perfect texture.

Step 8) Roasted cumin and coriander powder:- On a tawa, take the cumin and coriander powder and roast and fry it until the smell is involved.

Step 9) Spread the masala:- Spread the cumin, and coriander masala powder over the tomato chutney recipe. After it becomes semi thick and then keep it aside until it becomes cool.

Step 10) Serving:- Put the entire chutney in a bowl and let it come to its normal temperature. Serve this tomato chutney with every meal or even on any special occasions etc.

Alternative variations or different ways to prepare tomato chutney:-

* If you want to make the tomato chutney recipe a bit more spices you can add garlic, curry leaves, and coconut which is best served with dosa, and idli on the South Indian platter.

* Preparation of tomato chutney can also be done with the addition of various fruits as per the choice.

* Another onion tomato chutney can also be prepared which is very popular in south Indian states like Tamil Nadu, Karnataka, etc.

* Tomato peanut chutney can also be made which is also most popular with south Indian dishes.

Serving suggestions:-

The tomato chutney is best served at last with khichudi, dhokar dalna, labra tarkari, and even steamed rice. At the Bengali wedding ceremony, the tomato chutney is served at last with papad which adds contrasting tastes like sweet, crispy, salty. This lip-smacking tomato chutney recipe is also very famous for normal rice. This yummy and tasty recipe is liked by all my family members as it enhances their taste for having food. Last but not least I also search for this craving tomato chutney after completing my meals.

Tips for making better and tasty tomato chutney recipe:-

1) If you want to make your tomato chutney a little spicy, add the garlic.

2) Use ripe red tomatoes and also slightly sour which will give an additional taste.

3) Suga, salt, and sour measurement must be balanced to bring the perfect taste.

4) Adding coconut, mint leaves, and coriander leaves is optional.

Thus, this tomato chutney recipe is my favorite option after any meal and I try to prepare it and refrigerate it for one week and use it throughout. For even dosa, idli, and south Indian dishes I prepare garlic tomato chutney, and spicy tomato chutney recipe to serve with.

FAQs

1) Can I store this tomato chutney?

Ans. Yes, you can store this recipe for one month and have it as required.

2) Can I use jaggery instead of sugar?

Ans. Yes, of course, you can add jaggery instead of sugar which is a good option for health.

3) Can I blend the tomatoes instead of giving them directly to the pan?

Ans. Yes, you can blend the tomatoes in a blender and make a smooth puree out of it.

4) Can I use any other oil instead of mustard oil for tempering the chutney?

Ans. Yes, you can use any other oil like olive oil, white oil, etc. But while preparing a Bengali-style tomato chutney recipe, the use of mustard oil is best due to its aroma and flover.

* You can read another amazing blogs

Basanti Pulao / Basanti Pulao Recipe

Luchi Recipe

***Thank you***