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Mom’s Tomato Chutney Recipe
Tangy, spicy, and sweet Tomato Chutney recipe from my mom. Easy, homestyle side dish to serve with chapati, dal-rice, or khichdi.
Servings: 6
Calories: 51kcal
Recipe Video
Ingredients
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- ⅛ teaspoon hing asafoetida
- 4 garlic cloves 1 tablespoon, finely diced
- 1 large yellow onion finely diced
- 2 teaspoons kosher salt
- ¼ teaspoon ground turmeric
- 1 to 2 teaspoons kashmiri red chili powder
- 4 to 5 ripe tomatoes about 1.5 lbs, diced
- 1 to 2 tablespoons jaggery
- ⅓ cup cilantro finely chopped
Instructions
- Heat oil in a pan over medium heat. Add mustard seeds. Once they start to pop, add hing and turmeric.
- Stir in garlic and fry for about 30 seconds until just aromatic, do not let it brown.
- Add onions and salt. Mix well, cover, and cook for 7–8 minutes on medium heat until onions are translucent.
- Add diced tomatoes, Kashmiri chili powder, and jaggery. Mix well. Cover and cook for 10 minutes until the tomatoes break down.
- Remove the lid and cook on high heat for 2 minutes to thicken the chutney. Turn off the heat.
- Sprinkle with chopped cilantro and serve warm.
Nutrition
Calories: 51kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 397mg | Potassium: 148mg | Fiber: 1g | Sugar: 4g | Vitamin A: 504IU | Vitamin C: 8mg | Calcium: 15mg | Iron: 0.4mg
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