Tamatar ki Chatni Recipe
Tamatar ki Chatni
Tomato Chutney
Submitted By: Taz
Ingredients:
1 ½ lbs Roma Tomatoes (Tamatar) - sliced
1 clove Fresh Garlic (Leh-sun) - grated into a paste
½ inch piece Fresh Ginger (Adrak) - grated into a paste
1-4 Fresh Green Chiles (Hari Mirch) - seeded and sliced lengthways; amount to taste
2 Bay Leaves (Tej Patta)
2 Tbs Fresh Coriander Leaves (Dhania Patta) - finely chopped
2 Tbs Jaggery [grated] (Gur) - can substitute Granulated Sugar (Chini)
1 tsp Cumin Seed (Jeera)
1 tsp Black Mustard Seed (Rai)
½ tsp Kashmiri Chile Powder (Kashmiri Mirch) - can substitute Paprika (Deghi Mirch)
½ tsp Turmeric Powder (Haldi)
½ tsp Fresh Ground Black Pepper (Kali Mirch)
⅛ tsp Asafoetida Powder (Hing)
Kosher Salt (Namak) to taste
2 Tbs Oil (Tel) - can use vegetable, canola, grape seed, rapeseed, safflower, or sunflower oil
Preparation:
- Heat oil until shimmering in a medium pan over medium-high heat
- Once oil is hot, add cumin seed, mustard seed, and asafoetida - Sauté until mustard seeds pop (apx 45 seconds) - Add garlic, ginger, green chiles, and 1 tsp kosher salt - Sauté until raw garlic smell is gone (apx 1 minute)
- Add bay leaves, Kashmiri chile powder/paprika, turmeric powder, and ground black pepper - Thoroughly combine and continue to sauté for 30 seconds
- Add tomatoes and bring to a boil - Add sugar and thoroughly combine
- Reduce to a simmer, cover, and allow to simmer 6-7 minutes (stirring regularly) until tomatoes are very soft but not falling apart
- Add coriander leaves and thoroughly combine - Remove from heat and let sit covered for 5 minutes
- Adjust seasoning as required - Ready to serve
Can be served at room temperature or chilled alongside almost any Indian meal but particularly wonderful served alongside stuffed paratha, or with steamed basmati rice
Can be stored refrigerated in an airtight container for up to 3 weeks
