Tamatar Czot

Name: Tamatar Czot
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 8 servings
Cuisine: kashmiri
Ingredients: 500 g tomato (ripe, washed and roughly chopped); 3 tbsp mustard oil; 1 tsp cumin seeds; 2 pcs dried red chili (whole, broken in half); 2 pcs black cardamom (whole, lightly crushed); 2 pcs clove (whole); 1 pinch asafoetida; 1 pinch red chili powder (kashmiri, for mild heat and color); 1 pinch turmeric powder; 1 pinch salt; 1.5 tbsp jaggery (grated or powdered); 2 tbsp water (for adjusting consistency); 1 pinch ginger powder; 0.5 tsp fennel powder

RATING

4.2/5(28)

TASTE SCORE

7/10

A vibrant, tangy tomato chutney from Kashmir that wakes up any meal with its deep, rich flavor. Ripe tomatoes slow-cooked with whole spices and a touch of jaggery until thick and jammy. The perfect companion to rice, roti, or a simple dal.

PREP

COOK

35m

SERVES

1 TBSP

72 cal

SERVINGS

METHOD · 6 STEPS

prep · ~3 min
Heat the mustard oil.
Pour mustard oil into a heavy-bottomed pan. Heat over medium-high until it reaches the smoking point and the pungent, raw smell disappears. The oil will turn slightly pale.
temper · ~1 min
Temper the whole spices.
1.Reduce the heat to low. Add cumin seeds and let them crackle for 10 seconds.
2.Add broken dried red chilies, black cardamom, and cloves. Sauté until fragrant, about 20 seconds.
3.Sprinkle in the asafoetida. Stir once and move quickly to the next step.
TIPKeep the heat low to avoid burning the whole spices, which would make the chutney bitter.
saute · ~12 min
Cook the tomatoes and spices.
1.Add the chopped tomatoes to the pan immediately. Stir well to coat them in the oil and spices.
2.Add red chili powder, turmeric powder, ginger powder, fennel powder, and salt. Mix everything thoroughly.
3.Cook on medium heat, stirring occasionally, until the tomatoes break down completely and become soft and pulpy, about 10-12 minutes.
TIPUse the back of your spoon to mash the tomatoes as they soften to speed up the process.
simmer · ~20 min
Simmer down to a thick chutney.
1.Add the grated jaggery and 2 tablespoons of water to the pan. Stir to dissolve the jaggery.
2.Reduce the heat to low. Let the mixture simmer gently, stirring occasionally to prevent sticking.
3.Cook for 15-20 minutes until most of the moisture evaporates. The oil will start to separate from the sides, and the chutney will look glossy and jam-like.
TIPThe chutney is ready when you can draw a spoon through it and the gap stays clear for a few seconds without water seeping in.
garnish
Finish and check for seasoning.
Turn off the heat. Taste the chutney and adjust with a little more salt if needed. Let it cool completely in the pan. The chutney will thicken further as it cools down.
serve
Transfer to a bowl and serve.
Scoop the cooled Tamatar Czot into a serving bowl. Serve it at room temperature as a tangy accompaniment to Kashmiri pulao, plain rice, or warm rotis.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use ripe, soft tomatoes for the best natural sweetness and jammy texture.
2
Heat mustard oil until it reaches its smoking point to mellow its pungency.
3
Keep the heat low while tempering spices to prevent bitterness.
4
Mash tomatoes with the back of a spoon as they cook to speed up breakdown.
5
Cook until the oil visibly separates from the chutney — that's the doneness cue.
6
Let the chutney cool completely in the pan; it thickens significantly as it cools.
7
Store in a clean, airtight jar in the refrigerator for up to two weeks.

RECIPE VARIATIONS

Adapt it for your goals.

No oil version

No-oil version

Skip the mustard oil and dry-roast the whole spices in the pan before adding tomatoes. Use a non-stick pan and 2-3 tablespoons of water to prevent sticking. This reduces fat significantly while keeping the core flavor.

Milder chutney

Reduce dried red chilies to 1 piece and omit the red chili powder for a gentle, child-friendly heat. Increase black cardamom to 3 pods for extra fragrance without spice.

Herbed variation

Stir in 2 tablespoons of finely chopped fresh mint or coriander leaves just before turning off the heat. This adds a bright, fresh contrast to the deep, cooked tomato flavor.

Garlic twist

Add 4-5 crushed garlic cloves along with the tomatoes for a more savory, pungent profile that pairs excellently with flatbreads.

HEALTH BENEFITS