Tuesday, December 7, 2010

tamatar ki mithi chutney ..........

There are a few foods you relate to your childhood . While growing up , Tamatar ki mithi chutney was a winter delicacy as the tomatoes available in the winters were the juiciest kind packed with flavors . The desi ( does that mean heirloom for you ) tomatoes are the kind that are easily squished into your palms when pressed , not like the hard shell plastic like tomatoes bred for longer shelf life available in the supermarkets these days...

This tanatar ki chutney is the UP version as much as i know , because i have tasted the bengali version of this chutney which is a thick jam like preparation and includes dates and aam papad . There is another tamatar ki chutney which is made for large family gatherings at my home which includes dried dates and some nuts and seeds ( lotus seeds and melon seeds ) , but this one is a simple saucy curry like chutny mostly served with paratha meals in winters .

tomatoes 500 gm
whole dry red chillies 4-5 nos.
mustard seeds 1/4 tsp
fennel seeds 1 tsp
fenugreek seeds 1/2 tsp
nigella seeds 1/4 tsp
finely chopped ginger 2 tsp
jaggery 200 gm
salt  1/4 tsp
mustard oil 2 tsp


Chop the tomatoes roughly in large chunks ....no need to fine chop. Break the whole dry red chillies in two three pieces and keep aside.

Heat the oil and throw in all the seeds and the broken red chillies ... wait till they get aromatic and turn brownish ( take care not to burn them ) add the chopped ginger , wait till they sweat and add the chopped tomatoes at once.

Add water ( about 500-600 ml ) and salt and cook covered for 8-10 minutes . The tomatoes should get mushy .

Add the crushed jaggery and cook to make a syrupy saucy chutney ... the color will darken a bit making the chutney a bright red saucy deliciousness ....

Dip your fingers in it and lick it ....slurp it  .... or dunk your parathas into it ......... yummy is the word...
Spread it on your bread or have it as a dessert for a change , tell me if you like it .

The chutny has amazing flavors.....The heat of red chillies mingles very sharply with the deep earthy sweetness of jaggery ........ fennel and ginger are the main spicy flavors while the other things are kept very subtle in my version . Accentuated fenugreek is great too if you like the methi flavor... Salt is there just to balance the sweetness .... a mouth watering delicacy and if you love tomatoes and chutneys and have a sweet tooth too  this is for you....


  1. i make this.. :) btw, i had nimona the other day.. but it felt too strong and pungent, nothing like the grt recipe you have shared

  2. Hi Gauri ... did you follow my recipe for nimona ?? It should not be pungent at all . Let me know the recipe you follow n i will tell you what could have happened.

  3. Loved reading your post here. Whilst reading I was actually hallucinating the flavour of this yummy chutney. :)

  4. I do it exactly the same sans jaggery. This one should be even better,because I can totally bet on the jaggery taste,so next time I have to make this with jaggery:)

  5. Very interesting chutney, yumm!

  6. Love this tamatar ki mithi chutney, goes so well with pooris, bread spread or even khichdi :)

  7. love this flavorful and versatile chutney!

  8. this one reminds me of my mother,..;-)

  9. simple and nice one Sangeetha..

  10. oh yum!! i make something like this too... nice with parathas.

  11. this one is my all time fav, so many fond memories associated with this :) simply love it, oh how i remember having hot stuffed parathas with tamatar ki chutney in those winter chilly mornings...or aloo matar tikkis and chutney, something to die for......... :)

  12. This fire-roasted chutney looks intensely delicious.

  13. Am copying this recipe Sangeeta and making it today!:-)

  14. @ Shri..seeing this , i want to make it right now too :)