Tomato Ki Meethi Chutney Recipe
Tomato Ki Meethi Chutney is a sweet and tangy Indian condiment made with ripe tomatoes, jaggery, and aromatic spices. This easy homemade chutney pairs perfectly with snacks, breakfast dishes, and main meals.
Ingredients
- 6 medium ripe tomatoes (chopped)
- 1 cup jaggery (grated)
- 1 tbsp ginger (optional) finely chopped
- 1 tbsp red chili powder
- 1 tbsp cumin powder roasted
- 1/2 tbsp black salt
- 1/2 tbsp regular salt according to taste
- 1 tbsp musturd oil
- 1/2 tbsp panchphoran (mustard,methi,sauff,kalonoji,ajwain seeds)
- A pinch of asafoetida (hing)
- 6-8 curry leaves (optional)
Instructions
Preparing the Ingredients
Wash the tomatoes properly and chop them into small pieces.
Grate the jaggery to ensure easy melting and distribution in the chutney.
Finely chop the ginger and set it aside.
Gather all the spices and keep them within reach.
- Heat the oil in a pan or kadai at a moderate temperature.
- Add panchphorn and let them splutter.
- Add a pinch of asafoetida and curry leaves to the pan.
- Immediately add the chopped ginger and sauté for a minute.
- Add the tomatoes and sauté until well mixed.
- Cook the tomatoes on medium heat until they turn soft and mushy, stirring occasionally.
- Once the tomatoes are cooked, add grated jaggery and mix well.
- Add red chili powder, roasted cumin powder, black salt, and regular salt to the pan.
- Continue cooking the chutney on low heat until it thickens to the desired consistency.
- Once the chutney reaches the desired consistency, take it off the heat and allow it to cool.
- Transfer the chutney to a clean, sterilized jar for storage.
Notes
- Adjust sweetness by increasing or decreasing jaggery.
- Add tamarind pulp for extra tanginess if desired.
- Chutney thickens further after cooling.