Sweet and sour tomato chutney also called as tamatar ki khatti meethi chutney is a very simple recipe to make. This is a quick 20 minutes recipe made with panch phoron (a mix of jeera, saunf, kalonji, rye and methi seeds) along with other dry spices, ginger, salt and sugar.
Tomatoes are available in plenty all round the year and you can make this tangy chutney whenever you want. Tamatar Chutney is best served with any stuffed paratha. Try it out with Makai Mooli ki Roti also. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #blissofcooking on Instagram.
Yield: 2 cups
Prep time: 5 minutes
Total time: 20 minutes
Ingredients for Sweet and sour tomato chutney
250 grams ripe tomato diced
1 tablespoon ginger chopped
1 tablespoon coriander chopped
1/2 teaspoon turmeric
1 tablespoon oil
1 teaspoon panch phoran seeds (mix of black mustard/rye, fenugreek/methi, fennel/saunf, nigella/kalonji and cumin/jeera)
1 bay leaf
1/4 teaspoon asafoetida
1 teaspoon coriander powder
1/2 teaspoon chilli powder
1 tablespoon sugar
1 dry red chilly
Salt to taste
Directions for tamatar ki khatti meethi chutney
- Heat the oil in a pot. Add the panch phoran, bay leaf and wait till the mustard pops.
- Now add the asafoetida and ginger.
- Stir in the chopped tomato and cook for a couple of minutes.
- Add all the dry spices, salt and sugar, cook covered on low heat till all the tomatoes are mushy and a thick consistency is achieved.
- Garnish with coriander.
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