Tomato Jaggery Chutney
Tomato Jaggery Chutney is an easy cooked chutney with goes well with Rotis, Parathas , Chillas and even Dosas. Perfect enough to let go Ketchup!
Tomato Jaggery Chutney is my goto when I am craving for tomato ketchup along with Aloo Paratha. Does it taste the same? No…but it definitely better. Infact this is what my mother use to prepare for me whenever I had Aloo Parathas, considering I was very fond of Aloo Parathas :)
This Chutney goes well with Dal cheela or Dosa too and I love the chunky pieces of tomato with its skin. Incase you don’t like skin you can use blanched tomatoes instead, afterall everything has a solution. Tomatoes give a great base to the recipe of Tomato Jaggery Chutney and you can also add some raisins too for a nice bite in between your bites.
Ingredients
- 3 Chopped Tomatoes
- 1 tbsp Ginger
- 1/4 tsp Fennel Seeds
- 1/4 tsp Carom Seeds
- 1/4 tsp Onions Seeds
- 1/4 tsp Fenugreek Seeds
- 1/4 tsp Mustard Seeds
- 1/2 tbsp Tamarind Paste
- 2 tbsp Jaggery Powder
- 1 tsp Cumin Powder
- 1/4 tsp Chilli Powder
- 1 pinch Black Salt
- 1 tsp Mustard Oil
Instructions
- 1
Heat mustard oil and add ginger , cumin seeds, carom seeds, fenugreek seeds, onions seeds and mustard seeds and let it crackle.
- 2
Add chopped tomatoes with salt, cumin powder and chilli powder and cook on medium flame covered for 2-3 mins till they are soft.
- 3
Next add jaggery and tamarind and mix tomatoes well and keep cooking till all tomatoes are soft and mix well with jaggery and tamarind.
- 4
During winters when tomatoes are fresh, we get tangy ones too when using them for this chutney , tamarind isn't required.
- 5
Once its done mix it well with a laddle and let it cool and store in an air tight glass container for 5-6 days.
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