Tamatar ki Chutney (Tomato Chutney)
 
 
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Ingredients
  • 1 tbsp oil
  • 350 grams tomatoes, chopped
  • pinch of asafoetida
  • 2½ tsps panch poran
  • 1 tsp sounth (dried ginger powder)
  • 3 fresh green chilies
  • 2 dried red chilies
  • 30 gms jaggery
  • salt to taste
Instructions
  1. In a non-stick pan, heat the oil gently on medium heat. After a minute add the asafoetida and let cook for around 30 seconds. Then add the panch poran spices and the sounth (dried ginger powder). Cook for a minute while stirring so the spices get fragrant. Reduce the heat to low and add the green and red chilies and after a minute or two add the tomatoes. Simmer for 10-12 minutes, stirring once in a while.
  2. Once the tomatoes are completely mush, add the jaggery and stir again to mix well. Cook on low heat for another few minutes and finally season with salt.
  3. Allow to completely cool and transfer to a clean jar.
  4. Refrigerate for upto ten days.
Notes
Reduce the amount of chilies according to how spicy you want it.
If your chutney still turns out to spicy, add some more jaggery or sugar.
Recipe by Box of Spice at https://boxofspice.com/2018/10/tamatar-ki-chutney-tomato-chutney/