Sweet and Tangy Tomato Chutney
Serves: 6-8 people
Ingredients
- Oil – 2 tbsp
- Bay leaf – 1
- Cloves – 2
- Salt – 1 tsp
- Sugar – 1 tsp
- Raisins – 10–15
- Green cardamom – 2
- Cinnamon – 1 small stick
- Kalonji (nigella seeds) – 1 tsp
- Amchur powder – ½ tsp
- Green chilli – 1 (finely chopped)
- Red chilli powder – ½ tsp
- Whole red chilli – 1 (broken)
- Cashews – 3–4 (broken)
- Dates – 2 (finely chopped)
- Almonds – 4–5 (peeled and sliced)
- Tomatoes – 8 (5 grated and 3 chopped)
Method
- Grate 5 tomatoes and chop the remaining 3 tomatoes into medium-sized pieces.
- Heat oil in a pan over medium heat.
- Add bay leaf, cloves, green cardamom, and cinnamon. Sauté for a few seconds until fragrant.
- Add kalonji and green chilli. Mix well.
- Add the grated and chopped tomatoes. Cook until the tomatoes become soft and the oil starts separating, stirring occasionally.
- Add salt, red chilli powder, amchur powder, sugar, almonds, cashews, raisins, and dates. Mix well.
- Cover and cook until the chutney thickens to the desired consistency.
- Serve warm or at room temperature.
Serving Suggestions
- Serve with rice, paratha, puri, or bhatura.
- Can also be served as a sweet and tangy side dish with snacks.
- Best enjoyed slightly warm or chilled.
Tips
- Cook on medium flame for the best flavor and texture.
- Adjust sugar and amchur powder to balance the sweet and tangy taste.
- Stir occasionally to prevent the chutney from sticking to the pan.
- Store in an airtight container in the refrigerator for up to 2–3 days.