North Indian Style Tomato Chutney Recipe. A super quick easy to cook tomato recipe in 20 minutes. Another of My Mom’s recipes that needs very few ingredients and tastes absolutely amazing. The best thing is it’s super easy, even beginners can make it.
Serve tamatar chutney as a side dish with Paratha, or toasted Buns, as a sauce with pakora, cheela or any savoury fritters.
This simple recipe that tastes delicious is the next in my 20 minutes recipe series and Indian basics. You know how much I love any recipe that helps me plan my Indian family meals.
And, after many of your heartening feedbacks about her simple and easy sabzi recipes with very few ingredients. So a small ingredient list and full-on flavour and taste makes it idea Indian recipe for beginner cooks. Let's make this tomato chutney or tamatar ki sabzi as my Mom calls it.
Other Recipes from This Series
Just like Aloo pyaz sabzi, this was another staple in her breakfast recipes. As children, we loved this tomato dish with paratha mostly at least once in a week. If it was Sunday a day reserved for late breakfast (9 AM was late in those days :D) It was served alongside butter-toasted soft buns called BUND not BUN.
Those were simple days and life was much simpler and pleasures were even smaller.
Enough trip down the memory lane lets come back to reality and talk about this tomato chutney recipe.
This is one of the best recipes for beginners and bachelors. I often make a double batch and enjoy it for various meals throughout the week. With laccha paratha or masala paratha as a breakfast, as a side dish for lunch or dinner or as an accompaniment for snacks like sandwiches or pakora.
This is also the base for another of my favourite dishes, the Tamatar wala paneer.
What makes it ideal for bachelor and beginner cooks is, it’s an easy dinner recipe for beginners, ideal food to make for lunch, easy side dish and an inexpensive dinner when you are not sure what to cook.
The secret for making the best dish is how you cook tomatoes and how much you cook tomatoes. That is the single most effective method to make any dish taste amazing even with minimal ingredients such as this recipe.
How to Make Tomato Chutney
Ingredients for Tomato Chutney
To make this tomato chutney AKA tamatar ki sabzi you need the following ingredients.
- Spices and Seasoning: Asafoetida, salt, red chilli powder
- For tempering/ Tadka: white Sesame seeds, nigella seeds/kalonji, whole red chillies
- Jaggery / brown sugar
Step by Step Method
Heat oil in a pan and add asafoetida. Then add freshly diced tomatoes. Mix the tomatoes well and saute them for 2-3 minutes. [photo 1,2]
Then sprinkle salt and red chilli powder. Mix everything well and then cover it with a lid. Cover and cook for 5 minutes. [photo 3,4,5]
Take off the lid and stir the tomatoes and keep cooking on slow till pulpy. Use the back of the spoon to mash them while cooking.
When the tomatoes are soft and pulpy, add slit green chillies and jaggery. Mix it well. [photo 6]
Cover and cook them for 2-3 minutes. Take off the lid and add a cup of water in it. [photo 1,2]
Mix well with a spoon and cook for few more minutes and turn off the heat.
Tomato sabzi or chutney is almost done. [photo 3,4]
In a tempering or making tadka, heat oil, add Kalonji seeds, sesame seeds, and red chillies. Switch off the heat as soon as seeds start to pop and red chilli starts to change colour. [photo 5]
Pour the tempering on the Tomato chutney. [photo 6]
Recipe Notes and Tips
Make sure to use fully ripe red tomatoes to make this chutney.
Tomatoes need to be cooked thoroughly and properly till rawness is gone.
I like this chutney towards the sour side so add less amount of jaggery which is enough to bring out the sweetness of tomatoes. You can add more jaggery if you like more prominent sweetness.
Another Tomato Recipes to Try
Tomato Chutney Recipe | Tamatar ki sabzi
- 2 tablespoon Oil
- 4 Tomatoes medium size
- ½ teaspoon Salt
- ½ teaspoon Red chilli powder
- 2 Green chilli
- 1 teaspoon Jaggery
- 1 cup Water
- 1 teaspoon nigella seeds Kalonji or black seeds
- 1 teaspoon white sesame seeds safed til
- 2 Red chilli dried, whole
- Heat oil in a pan and add asafoetida. Then add freshly diced tomatoes.
- Mix the tomatoes well and saute them for 2-3 minutes.
- Then add ½ teaspoon salt and ½ teaspoon red chilli powder. Mix everything well and then cover it with a lid.
- Cover and cook for 5 minutes.
- After 5 minutes, take off the lid and stir the tomatoes with the mixing spoon. With the back of the spoon mash the tomatoes.
- Keep stirring and mashing the tomatoes for 5 minutes.
- When the tomatoes are soft and pulpy, add 2 slit green chillies and 1 teaspoon jaggery.
- Mix the chillies, and jaggery well by mashing the tomatoes with it.
- Cover and cook them for 2-3 minutes. Then take off the lid and pour a cup of water in it.
- Mix well with a spoon and cover it again for another minute or two.
- Then allow the tomatoes to boil, keep mixing the tomatoes.
- Cook for another minute and turn off the heat.
- In a tempering, pan pours oil, 1 teaspoon Kalonji, 1 teaspoon sesame seeds, and 2 broken Red chillies. Mix it with a spoon and pour the tempering on the Tomato chutney.
- Make sure to use fully ripe red tomatoes to make this chutney.
- Tomatoes need to be cooked thoroughly and properly till rawness is gone.
- I like this chutney towards the sour side so add less amount of jaggery which is enough to bring out the sweetness of tomatoes. You can add more jaggery if you like more prominent sweetness.