Tamate ji Chutney
A simple Kumaoni tomato chutney with smoky roasted tomatoes, garlic, green chili, and fresh coriander. It is bright, spicy, and tangy, making a lovely side for rotis, parathas, and everyday hill meals.
For 8 servings
- roast · ~8 min
Roast the tomatoes, garlic, and green chili.
1.Place the tomatoes, garlic cloves, and green chili on a hot tawa or open flame.2.Roast, turning often, until the tomatoes are blistered and soft and the garlic and chili are lightly charred.3.Take them off the heat and let them cool just enough to handle.TIPA little charring gives this chutney its earthy hill-style flavor. - roast · ~1 min
Dry roast the cumin seeds.
Warm the cumin seeds in a small dry pan over low heat until fragrant, about 30 to 40 seconds. Let them cool.
- prep
Peel and roughly chop the roasted ingredients.
Slip off any loose burnt tomato skin if needed, then roughly chop the roasted tomatoes, garlic, and chili for easier grinding.
- mix · ~2 min
Grind the chutney.
1.Add the roasted tomatoes, garlic, green chili, roasted cumin seeds, coriander leaves, salt, and lemon juice to a mortar or small grinder.2.Crush or pulse to a coarse chutney.3.Keep the texture slightly rustic instead of making it fully smooth.TIPTraditional Tamate ji Chutney tastes best when it stays a little coarse. - serve
Serve the chutney fresh.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the tomatoes until the skins blacken in spots and the centers feel collapsed; that softness makes the chutney naturally pulpy.
- 2Peel off only the loose burnt tomato skin, not all of it, so you keep some smoky flavor without a bitter taste.
- 3Let the dry-roasted cumin cool before grinding so it stays aromatic and does not turn dull or steamy.
- 4Pulse just enough to keep a coarse, spoonable texture; over-grinding can make the chutney watery.
- 5If the tomatoes release too much juice, drain a spoonful before grinding to keep the chutney from becoming thin.
- 6Add lemon juice at the end and taste after salt, since the tomatoes' tartness changes once they are roasted.
- 7This chutney is best fresh, but it keeps well in the fridge for about 1 to 2 days in a clean airtight jar.
Adapt it for your goals.
Spicier
Add an extra roasted green chili or keep the seeds for a sharper, more fiery chutney to pair with plain rotis.
milderMilder
Use just one chili and remove its seeds before roasting for a gentler version that still keeps the smoky tomato character.
sil batta styleSil-batta style
Crush everything on a mortar stone instead of a mixer for a more rustic texture and traditional Kumaoni feel.
no lemonNo-lemon
Skip the lemon if your tomatoes are already tangy; this gives a softer, more tomato-forward chutney.
Why this is on our healthy list.
Tomato-Rich Side
Roasted tomatoes bring plant compounds and natural tanginess, making this chutney a light, vegetable-based accompaniment.
Herb and Spice Boost
Coriander, cumin, garlic, and green chili add flavor without needing much fat, helping the chutney stay vibrant and simple.
Low-Fat Condiment
Because it relies on roasting and grinding instead of frying, this chutney adds bold taste to a meal with very little oil.
Frequently asked questions
Yes. Roast the tomatoes, garlic, and chilies on a hot tawa or skillet until blistered and lightly charred; you will still get good smoky flavor.
