Tamate ji Chutney
A classic Sindhi condiment, this tangy and savory tomato chutney is slow-cooked with aromatic spices. It's the perfect accompaniment to Sindhi koki, sai bhaji, or any Indian meal, adding a burst of flavor.
For 4 servings
7 steps. 25 minutes total.
- 1
Heat oil in a heavy-bottomed pan or kadai over medium heat
- a.Once hot, add the mustard seeds and cumin seeds. Allow them to crackle for about 30 seconds until they become aromatic.
- 2
Step 2
- a.Add the finely chopped onion and sauté for 3-4 minutes until it turns soft and translucent.
- 3
Stir in the minced garlic, grated ginger, and chopped green chilies
- a.Sauté for another minute until the raw aroma disappears.
- 4
Step 4
- a.Add the finely chopped tomatoes to the pan, followed by the turmeric powder, red chili powder, coriander powder, sugar, and salt. Mix everything together thoroughly.
- 5
Cook the mixture on medium heat for 5-7 minutes, stirring occasionally
- a.Use the back of your spoon to gently mash the tomatoes as they soften and become pulpy.
- 6
Step 6
- a.Pour in the water, reduce the heat to low, cover the pan, and let the chutney simmer for 10-12 minutes. Stir every few minutes to prevent sticking. The chutney is ready when it has thickened considerably and you see oil separating from the sides.
- 7
Turn off the heat and stir in the freshly chopped coriander leaves
- a.Let the chutney cool down slightly before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe, red tomatoes for the best flavor and color. They provide a natural sweetness that balances the tanginess.
- 2Slow-cooking the chutney on low heat is key to developing deep, melded flavors.
- 3For a deeper flavor, you can add a pinch of asafoetida (hing) with the mustard and cumin seeds.
- 4A small piece of jaggery can be used instead of sugar for a more earthy sweetness.
- 5Ensure the oil separates from the chutney at the end; this is a sign that it's cooked perfectly and will have a longer shelf life.
- 6This chutney tastes even better the next day as the flavors have more time to mature.
Adapt it for your goals.
Sweet and Sour
Increase the sugar to 2 teaspoons and add 1 teaspoon of tamarind paste along with the tomatoes for a classic sweet and sour profile.
GarlickyGarlicky
Double the amount of garlic and add a few crushed garlic cloves towards the end of cooking for a pungent, robust garlic flavor.
SmokySmoky
Roast the tomatoes over an open flame until the skin is charred before chopping them. This will impart a delicious smoky flavor to the chutney.
Why this is on our healthy list.
Rich in Antioxidants
Cooked tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and supports heart health.
Anti-inflammatory Properties
Ingredients like ginger, garlic, and turmeric contain compounds that have natural anti-inflammatory effects, which can help reduce inflammation in the body.
Aids Digestion
Cumin seeds and ginger are known to stimulate digestive enzymes, promoting better digestion and preventing issues like bloating and indigestion.
Frequently asked questions
One serving (about 1/4 cup) contains approximately 85-95 calories, primarily from the oil and natural sugars in the tomatoes and onion.