Prepare to tantalize your taste buds with a mind-blowing Indian condiment that will transform your meals from ordinary to extraordinary! This Sweet and Spicy Tomato Chutney is not just a recipe—it's a flavor explosion that combines the perfect balance of tangy, sweet, and fiery notes. Whether you're a spice enthusiast or a curious foodie looking to elevate your culinary skills, this chutney promises to be your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 2 cups
Ingredients
- 4 ripe tomatoes, chopped
- 1 onion, finely chopped
- 2 tablespoons jaggery (or brown sugar)
- 1 tablespoon vinegar
- 1 teaspoon mustard seeds
- 1/2 teaspoon chili powder
- Salt to taste
- Oil for tempering
Instructions
- Start by gathering all your ingredients: 4 ripe tomatoes, 1 onion, jaggery (or brown sugar), vinegar, mustard seeds, chili powder, salt, and oil for tempering.
- Wash the tomatoes thoroughly under running water. Remove the stems and chop them into small pieces. Set aside.
- Peel and finely chop the onion. Ensure that the pieces are small for even cooking and better incorporation into the chutney.
- In a pan, heat about 2 tablespoons of oil over medium heat. Once the oil is hot, add 1 teaspoon of mustard seeds and let them splutter. This should take about 30 seconds.
- After the mustard seeds have spluttered, add the finely chopped onions to the pan. Sauté the onions until they become translucent and slightly golden, which should take about 5-7 minutes.
- Next, add the chopped tomatoes to the pan. Stir well to combine with the sautéed onions.
- Sprinkle in 1/2 teaspoon of chili powder and salt to taste. Mix everything together and let it cook for about 5 minutes, allowing the tomatoes to soften and release their juices.
- Once the tomatoes have cooked down, add 2 tablespoons of jaggery (or brown sugar) and 1 tablespoon of vinegar. Stir well to combine all the ingredients.
- Continue to cook the mixture on low heat for another 10-15 minutes, stirring occasionally. The chutney should thicken and develop a rich, sweet, and spicy flavor.
- Once the chutney has reached your desired consistency, remove it from the heat and let it cool slightly.
- Transfer the chutney to a clean jar or container. Allow it to cool completely before sealing it. This chutney can be served immediately or stored in the refrigerator for up to two weeks.
Tips
- Choose ripe, juicy tomatoes for the most intense flavor profile.
- Use jaggery for an authentic taste, but brown sugar works perfectly as a substitute.
- Control the heat by adjusting the chili powder—less for mild, more for adventurous palates.
- Ensure your mustard seeds splutter properly to release their full aromatic potential.
- Stir frequently during the final reduction to prevent burning and achieve the perfect consistency.
- Let the chutney cool completely before storing to enhance its flavor melding.
- Store in a clean, airtight container in the refrigerator to maintain freshness for up to two weeks.
- Experiment with serving it alongside grilled meats, as a sandwich spread, or with traditional Indian dishes.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
