This chutney recipe holds a special place in my heart, reminding me of family gatherings during the holidays. We used to enjoy this chutney with crispy parathas and tangy yogurt, a perfect combination of comfort and flavor. If you’re in the mood for something extra indulgent, drizzle some of this chutney over grilled meats or roasted vegetables!

Ingredients:

Tomatoes – 1 kg, chopped

Garlic – 8-10 cloves, chopped

Ginger – 2 inches, chopped

Onion – 1, chopped

Mustard Oil – 2-3 tbsp

Sugar – 200 g

Salt – 2 tsp (adjust according to taste)

Red Chili Powder – 1-1.5 tsp (adjust based on spice preference)

Garam Masala – 1 tsp

Cilantro – 1 tsp, chopped (optional for garnish)

Glacial Acetic Acid or Vinegar – 2 tsp

Raisins and Cashews – optional for garnish

 

Method:

1. Heat the mustard oil in a deep pan over medium heat. Once hot, add the chopped ginger and garlic. Sauté for 1-2 minutes until fragrant.
2. Add the chopped onions and cook until they turn translucent.
3. Add the chopped tomatoes and cook the mixture, stirring occasionally, until the tomatoes are soft and the water has mostly evaporated. This should take about 15-20 minutes.

 

4. Once the tomatoes are well-cooked and dry, stir in the sugar. Let it melt and combine with the mixture, cooking for another 5-7 minutes.
5. Now, add the red chili powder, garam masala, and salt. Mix everything together and let the chutney simmer for 2-3 minutes more.
6. Remove from heat and let it cool slightly.
7. Once cooled a bit, add the vinegar or glacial acetic acid to the chutney and stir well.
8. For added flavor and texture, you can sprinkle in raisins and cashews as a garnish.

 

9. Serve the chutney warm or store it in sterilized jars for later use. It pairs wonderfully with parathas, rice, or even as a side with snacks.

 

This chutney has a balance of sweet and tangy flavors, perfect for complementing Indian meals!

Nutritional Info (Approx. per serving):

Calories: ~120 kcal

Carbohydrates: ~30 g

Protein: ~1 g

Fat: ~4 g

Sugar: ~20 g