टमाटर की ऐसी चटपटी चटनी एकबार बनाये और महीनों तक खायें

Ingredients

• 5 pieces Tomatoes (Medium, firm, sliced thin (about 750 g total))
• 2 tablespoons Refined Oil (Normal refined oil for first tempering)
• 2 tablespoons Refined Oil (For cooking the tomatoes)
• 2 tablespoons Refined Oil (For final tempering)
• 2 tablespoons Whole Coriander Seeds (Fresh, toasted lightly)
• 1 tablespoon Whole Cumin Seeds (Fresh)
• 0.5 tablespoons Mustard Seeds (For first tempering)
• 0.25 tablespoons Fenugreek Seeds (For first tempering)
• 15 pieces Whole Red Chilies (Dried, adjust for heat)
• 0.5 teaspoon Turmeric Powder (Adds color and earthiness)
• 1 teaspoon Salt (Adjust to taste)
• 1 large piece Tamarind (Imli) (Approximately 30 g, no need to soak)
• 1 teaspoon Mustard Seeds (For final tempering)
• 1 teaspoon Cumin Seeds (For final tempering)
• 1 teaspoon Raw Chickpea Dal (Bengal Gram) (Whole, adds crunch)
• 1 teaspoon Raw Urad Dal (Whole, adds crunch)
• 0.25 teaspoon Asafoetida (Hing) (Adds depth, use sparingly)
• 12 pieces Garlic Cloves (Finely chopped, keep slightly whole for texture)
• 10 pieces Curry Leaves (Fresh, adds aroma)
• 4 pieces Whole Red Chilies (For final tempering, adds color and heat)

Instructions

1. Slice Tomatoes

   Wash the tomatoes and cut them into thin, long slices.

   Time: PT5M

2. First Tempering of Whole Spices

   Heat 2 Tbsp oil in the kadhai over medium‑low flame. Add 2 Tbsp whole coriander, 1 Tbsp whole cumin, 0.5 Tbsp mustard seeds and 0.25 Tbsp fenugreek seeds. Fry for 10‑15 seconds, then add 14‑15 whole red chilies and fry 1‑2 minutes until the chilies turn a light red.

   Time: PT3M

   Temperature: Medium‑low

3. Cool and Transfer Spices

   Transfer the fried spices to a grinder jar and set aside to cool.

   Time: PT2M

4. Cook Tomatoes with Tamarind

   In the same kadhai, heat another 2 Tbsp oil. Add the sliced tomatoes, 0.5 tsp turmeric, 1 tsp salt and the large piece of tamarind. Cover with a lid and cook 2‑3 minutes until the tomatoes soften and the tamarind dissolves. No water is added.

   Time: PT5M

   Temperature: Medium

5. Grind First Tempered Spices

   Once the tomatoes have softened, let the mixture cool slightly. Add the cooked tomato mixture to the grinder jar with the previously fried whole spices. Grind coarsely.

   Time: PT3M

6. Second Tempering (Tadka) and Final Cooking

   Return the ground paste to the kadhai. Heat 2 Tbsp oil on high flame. Add 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp raw chickpea dal, 1 tsp raw urad dal and 0.25 tsp asafoetida; fry a few seconds until fragrant and the dals turn golden. Add 12 chopped garlic cloves, 10 curry leaves and 4 whole red chilies; fry briefly. Then add the ground paste and stir continuously, cooking 4‑5 minutes until the color deepens and the oil separates from the mixture.

   Time: PT7M

   Temperature: High

7. Cool and Store

   Turn off the heat, let the chutney cool to room temperature, then transfer it to a sterilized jar. Seal tightly.

   Time: PT5M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

12 g

Fat

3 g

Fiber

2 g

Ingredient Substitutions

• Instead of Tomatoes: Canned tomatoes (drained)
• Instead of Refined Oil: Canola oil, Sunflower oil
• Instead of Refined Oil: Canola oil, Sunflower oil
• Instead of Refined Oil: Canola oil, Sunflower oil
• Instead of Whole Coriander Seeds: Coriander powder (use half the amount)
• Instead of Whole Cumin Seeds: Ground cumin (use 1 tsp)
• Instead of Mustard Seeds: Yellow mustard seeds
• Instead of Fenugreek Seeds: Kasuri methi (dry leaves) – use 1 tsp
• Instead of Whole Red Chilies: Kashmiri red chilies (less hot)
• Instead of Turmeric Powder: Fresh turmeric (grated) – 1 tsp
• Instead of Salt: Sea salt, Kosher salt
• Instead of Tamarind (Imli): Tamarind paste – 1 tsp
• Instead of Mustard Seeds: Yellow mustard seeds
• Instead of Cumin Seeds: Ground cumin – ½ tsp
• Instead of Raw Chickpea Dal (Bengal Gram): Split chickpeas – ½ tsp
• Instead of Raw Urad Dal: Split urad dal – ½ tsp
• Instead of Asafoetida (Hing): Garlic powder – ¼ tsp
• Instead of Garlic Cloves: Garlic paste – 1 tsp
• Instead of Curry Leaves: Dried curry leaves – ½ tsp
• Instead of Whole Red Chilies: Dried Kashmiri chilies

Equipment Needed

• Knife
• Cutting Board
• Measuring Spoons
• Kadhai (Deep Frying Pan)
• Lid for Kadhai
• Grinder / Blender
• Spoon / Ladle
• Storage Jar

Critical Steps — Do Not Skip

• Frying whole spices without burning
• Cooking tomatoes without adding water
• Grinding the spices and tomatoes together while still warm
• Final cooking until oil separates

Chef Tips from the Video

• For an extra tang, add a small piece of raw mango along with tamarind.
• If you prefer a smoother texture, grind the paste longer after adding the tomatoes.

Troubleshooting

Storage

Refrigerator: Store in a clean, airtight jar for up to 4 days in the refrigerator.

Freezer: Freeze in portion‑sized containers for up to 2 months.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• The chutney improves in flavor after a few hours. Store in the refrigerator and use within 4 days.
• Portion and freeze for longer storage; thaw in the refrigerator before use.

Frequently Asked Questions