Tomato Khatta
A delightful sweet and tangy tomato relish from Odisha, simmered with jaggery and a fragrant five-spice tempering. This classic side dish, often served at feasts, pairs perfectly with rice, dal, and papad.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Tempering (Tadka)
- b.Heat mustard oil in a kadai or heavy-bottomed pan over medium heat.
- c.Once the oil is hot, add the dried red chilies and panch phoron. Allow the spices to crackle and become fragrant, which should take about 30-40 seconds.
- d.Add the curry leaves and sauté for another 10 seconds, being careful as they may splutter.
- 2
Step 2
- a.Sauté Aromatics and Tomatoes
- b.Add the finely chopped onion to the pan and cook until it turns soft and translucent, stirring occasionally (about 3-4 minutes).
- c.Add the grated ginger and sauté for one more minute until its raw aroma disappears.
- d.Now, add the chopped tomatoes, turmeric powder, red chili powder, and salt. Mix everything together well.
- 3
Step 3
- a.Cook the Tomato Base
- b.Cover the pan and cook the tomatoes on low to medium heat for 10-12 minutes.
- c.Stir every few minutes to prevent sticking. Use the back of your spoon to mash the tomatoes as they cook.
- d.Continue cooking until the tomatoes are completely soft, pulpy, and the oil begins to separate from the mixture.
- 4
Step 4
- a.Simmer and Sweeten the Khatta
- b.Add the grated jaggery, chopped dates (if using), and 1/2 cup of water to the pan.
- c.Stir continuously until the jaggery dissolves completely.
- d.Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 7-8 minutes, or until the khatta thickens to a glossy, jam-like consistency.
- 5
Step 5
- a.Finish and Serve
- b.Turn off the heat. If using, stir in the roasted cumin powder for an extra layer of flavor.
- c.Let the Tomato Khatta cool slightly; it will continue to thicken as it cools.
- d.Serve warm or at room temperature as a side dish with rice, dal, roti, or as a relish with snacks.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor and vibrant color, use ripe, red, and fleshy tomatoes.
- 2Using mustard oil provides a traditional, pungent flavor, but you can substitute it with any neutral vegetable oil.
- 3Panch phoron is the soul of this dish. It's a mix of cumin, mustard, fenugreek, nigella, and fennel seeds. Do not skip it for an authentic taste.
- 4Mash the tomatoes well during cooking to achieve a smooth, chutney-like texture.
- 5The consistency is key. It should be thick and glossy, not watery. Adjust simmering time if needed.
Adapt it for your goals.
Fruity Twist
Add 1/4 cup of chopped pineapple or raw mango along with the tomatoes for a different sweet and sour profile.
Add VegetablesAdd Vegetables
Incorporate small pieces of pumpkin or bottle gourd (lauki) along with the tomatoes for added texture and nutrition.
No Onion VersionNo Onion Version
For a sattvic or Jain-friendly version, simply omit the onion. The dish will still be delicious.
Spicier VersionSpicier Version
Add one or two slit green chilies along with the ginger for an extra kick of heat.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and supports heart health.
Aids Digestion
The spices used, such as ginger and the seeds in panch phoron (especially fennel and cumin), are known to aid digestion and prevent bloating.
Anti-inflammatory Properties
Ingredients like turmeric (containing curcumin) and ginger possess natural anti-inflammatory properties that can help reduce inflammation in the body.
Frequently asked questions
Tomato Khatta is a traditional sweet and sour tomato relish from the Indian state of Odisha. 'Khatta' means sour, and this dish perfectly balances the tanginess of tomatoes with the sweetness of jaggery and the aromatic complexity of panch phoron spices.