Tomato Jaggery Chutney is my goto when I am craving for tomato ketchup along with Aloo Paratha. Does it taste the same? No…but it definitely better. Infact this is what my mother use to prepare for me whenever I had Aloo Parathas, considering I was very fond of Aloo Parathas 🙂
This Chutney goes well with Dal cheela or Dosa too and I love the chunky pieces of tomato with its skin. Incase you don’t like skin you can use blanched tomatoes instead, afterall everything has a solution. Tomatoes give a great base to the recipe of Tomato Jaggery Chutney and you can also add some raisins too for a nice bite in between your bites.
Tomato Jaggery Chutney
Ingredients
- 3 Chopped Tomatoes
- 1 tbsp Ginger
- 1/4 tsp Fennel Seeds
- 1/4 tsp Carom Seeds
- 1/4 tsp Onions Seeds
- 1/4 tsp Fenugreek Seeds
- 1/4 tsp Mustard Seeds
- 1/2 tbsp Tamarind Paste
- 2 tbsp Jaggery Powder
- 1 tsp Cumin Powder
- 1/4 tsp Chilli Powder
- 1 pinch Black Salt
- 1 tsp Mustard Oil
Instructions
Heat mustard oil and add ginger , cumin seeds, carom seeds, fenugreek seeds, onions seeds and mustard seeds and let it crackle.
Add chopped tomatoes with salt, cumin powder and chilli powder and cook on medium flame covered for 2-3 mins till they are soft.
Next add jaggery and tamarind and mix tomatoes well and keep cooking till all tomatoes are soft and mix well with jaggery and tamarind.
During winters when tomatoes are fresh, we get tangy ones too when using them for this chutney , tamarind isn't required.
Once its done mix it well with a laddle and let it cool and store in an air tight glass container for 5-6 days.