Sweet Spicy Tomato Chutney (Instant Tomato Chutney) Video

Quick, easy, and delicious Sweet Spicy Tomato Chutney Recipe using fresh tomatoes, Indian spices, and gur (jaggery). Perfect to serve with Indian snacks, grilled meats, burger or sandwiches. This chutney stores for a month and is vegan+glutenfree

Sweet Spicy Tomato Chutney Recipe

Come summers and most of the Indian homes would be making this Sweet Spicy Tomato Chutney or Sweet Spicy Mango Chutney in quantities that can store the whole season or at least a month or two.

In India, summer is the time to make chutney, pickles, relishes, etc and just like any home, all summer long my mom makes them.

These recipes are passed on from generations and the only variation we do is the number of ingredients we use, the taste remains the same 🙂

This chutney is also popularly known as ‘Khatti Meethi Tamatar Chutney’ or Instant Tomato Chutney (as you can eat it right after it’s made) in India.

Sweet Spicy Tomato Chutney Ingredients:

• 1/2 Kg Fresh Tomatoes – (6-8 pieces)
• 1/2 Cup Jaggery – you can use brown sugar or any other kind of sugar or sugar substitute
• 2 Tbsp Sugar
• 2 Tbsp Vegetable Oil
• 2 Tsp White Vinegar (for longer storage)

Whole Spices:

• 1/2 Tbsp Kalonji (Onion Seeds)
• 1 Tbsp Moti Saunf (Fennel seeds)
• 3-4 Dry Red Chilies (optional)
• 2 Tej Patta (Dry Bay Leaf)

Powdered Spices:

• 1/2 Tsp Haldi (Turmeric Powder)
• 1 Tsp Lal Mirch (Red Chilli Powder) – check notes
• 1 Tbsp Cumin Powder
• 1 Tsp Salt – add to taste

What Else Can Be Added in Spices:

I donot like too spicy or tangy chutney, hence this combination above is perfect for a sweet-spicy version that we get in stores or restaurants.

However, if you like to make it tangier or spicier you can add more red chili powder and dry mango powder (amchur).

Traditional chutneys call for ‘Methi Dana’ (Fenugreek seeds) but as they are slightly bitter in taste, I donot use them. If you like them, you can add 1 Tbsp of that along with whole spices.

You can also use ‘Dates / Khajur’ instead of sugar for sweetness.

For many of us it feels like a dream but as per mom and my aunts, this was a summer tradition in our home, where ladies (my grandmothers, their friends, women from the same neighborhood) all gathered at our ancestral house verandah to make pickles/chutneys together.

They would each take responsibility for 1 particular task like roasting the spices, measuring the ingredients, chopping the ingredients, mixing, cooking, and so on.

This was a fun time for all of them as they chit-chatted their way through and within a few hours, you get a couple of kgs of pickles/chutneys. 

Then the ladies would distribute it among themselves and carry on with their day’s work. All this sounded so much fun and wish I could experience this.

But here I’m in our Delhi kitchen making this recipe with mom and her expert guidance. 

How to Make Sweet Spicy Tomato Chutney:

The process is really simple (you’d be amazed as to why you didn’t try it before rather than buying those expensive store-bought ones) 😉

1. You start by sauteeing the spices (whole + powdered).
2. Then add chopped tomatoes, grated ginger, and sauteeing them for few minutes.
3. Then you add the jaggery, sugar, and any other spices that you may want to add more (like chili, cumin powder or amchur) and saute everything on medium flame.
4. Soon the tomatoes would mix in the spices and start to turn into this mushy mix (leaving water around).
5. Slow the flame and let this cook for 2-3 more minutes till it thickens a little.
6. Turn off the heat (do a taste test) and transfer to serving/storing bowl.

Tomato Chutney Process

Protips for Perfect Chutney:

You DONOT Add Water in tomato chutney as the tomatoes on cooking release water and that’s enough to cook them.

You Always ADD some kin of Preservative (White Vinegar/Citric Acid) to chutney to store them for longer.

BIGGEST TIP – DONOT EVER USE WET Spoon / DIRTY Spoon in chutney bowl as this will spoil it instantly and result in fungus.

(Phew I had done this so many time earlier that I learned the hard way, but you donot have to).

Serving the Chutney:

1. This chutney goes perfectly with Indian Snacks, Dosa’s, Savory Crepes.
2. It also Can be added as a layer in Burger/Sandwiches.
3. Served with Steamed Rice/Quinoa
4. Serve with any Indian Thali (veg/non-veg/any region).
5. Served with Parathas (stuffed or plain) / Pooris, etc

Tried Our Recipe – AWESOME!!!

Now Quickly SNAP A PICTURE & TAG :

#easycookingwithmolly +  @easycookingwithmolly on Instagram –>

Connect with Me Here:  Facebook / Pinterest / Instagram 

:: You May Also Like ::

Best Indian Sweet Mango Chutney Recipe (Chunda)

Indian Apple Ginger Chutney (12 Minutes) Video Recipe

Instant Indian Red Chili Pickle | Lal Mirch ka Achar

Continue to Content

Yield: 1 Large Bowl (10 people)

Sweet Spicy Tomato Chutney (Instant Tomato Chutney)

Print

Quick, easy, and delicious Sweet Spicy Tomato Chutney Recipe using fresh tomatoes, Indian spices, and gur (jaggery). This chutney stores for a month and is vegan+glutenfree

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1/2 Kg Fresh Tomatoes - (6-8 pieces)
• 1/2 Cup Jaggery - you can use brown sugar or any other kind of sugar or sugar substitute
• 2 Tbsp Sugar
• 2 Tbsp Vegetable Oil
• 2 Tbsp White Vinegar (optional) - check notes

Whole Spices:

• 1/2 Tbsp Onion Seeds (kalonji)
• 1 Tbsp Fennel seeds (Moti Saunf)
• 3-4 Dry Red Chilies (optional)
• 2 Dry Bay Leaf (Tej Patta)

Powdered Spices:

• Pinch of Asafetida (hing)
• 1/2 Tsp Turmeric Powder (Haldi)
• 1 Tsp Red Chilli Powder (Lal Mirch) - check notes
• 1/4 Tbsp Ginger Powder
• 1 Tbsp Cumin Powder
• 1 Tsp Salt - add to taste

Instructions

(If the jaggery too hard, then grate it using the grater and keep aside.)

1. Wash the tomatoes and dry them completely.
2. Chop each tomato into 6 pieces and keep aside.
3. Heat oil in a pan over medium heat.
4. Add kalonji (onion seed), saunf (fennel), dry red chili, tejpatta (bay leaf), and give it a quick stir.
5. Now, add all the powdered spices and stir again.
6. Finally, add the chopped tomatoes and saute everything for a minute.
7. Lower the temperature and cover and let the tomatoes cook halfway through with all the spices for 3-4 minutes (stir every minute).
8. Once, the tomatoes are slightly cooked, add the grated jaggery, sugar, and cook on low heat for 5-6 minutes (stirring every minute).
9. At this point, do a taste test and see if the spices, sugar, and salt are as per your need or customize accordingly.
10. Finally, give the tomato chutney a quick stir and turn off the heat.
11. Transfer the chutney to a clean, dry jar or serving dish.
12. Let the chutney cool for a few minutes and it will thicken up too.
13. Serve the chutney with your fav savory dishes or store in the fridge in an airtight jar (once completely cooled).

Notes

Jaggery - you can use sugar or sugar substitute to make this chutney.

Sugar - adding sugar gives it a nice gloss and shiny texture.

White Vinegar - it's added to preserve the chutney for a longer duration.

Nutrition Information:

Yield:

8

Serving Size:

8
Amount Per Serving: Calories: 110Total Fat: 10gSaturated Fat: 5gUnsaturated Fat: 5gCholesterol: 0mgSodium: 80mgCarbohydrates: 20gFiber: 5gSugar: 20gProtein: 1g