Tomato Chutney Recipe

Tomato Chutney | Tomatar ki chutney || How to Make Tomato Chutney with Step-by-step Photos and Video

This post is old; I just modified it by adding a video and some changes to better understand the recipe.

Tomato Chutney is a very delicious, spicy, tangy relish side dish recipe. an easy and quick recipe that is prepared from a few ingredients, which include tomatoes, onion, coriander, and green chilies, along with mustard/olive oil. There are wide varieties available in many other cuisines to make this desi chutney; however This chutney is my family's version.
                            
                                                         

My Latest Video: Tomato Chutney:

A bit different method to make than other tomato chutney, usually tomatoes are boiled in water and then blended with other ingredients, but here I just roast the tomato peel and mash them, then add 2 spices with some veggies, a quick and easy recipe that takes hardly 20 minutes to be prepared 

This chutney goes well with dal chawal and khichdi. I used mustard oil in the chutney. If you don't like you can use olive oil instead of mustard. It can also be used/eaten for up to 3 days by keeping it in the fridge 

You Might Like this:

Spring garlic chutney

Dahi chutney

Green raita chutney

Green chili chutney

Quick red-green chutneys

                                             

If you have tried this Tomato Chutney, then don’t forget to rate the recipe. You can also follow me on social media

Facebook

Instagram

Pinterest

Youtube

   

                                                           

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

            

To prepare this recipe,e first we will roast tomatoeinon a skillet/wok, place the tomatoes in a hot wok/skillet, and roast on high heat first. 

 

Note, usean iron or any other type of utensil for roasting other than a non-stick pan/wok. You will see tomatoes have started to release their water,r then flip all the tomatoes.

Now reduce the heat to low-medium and allow to cook until the water dries up.

                        

Transfer all the roasted tomatoes to another bowl, peel and mash them. 

                    

Take all ingredients 

            

And allthe veggies were kept aside.

                

Now add spices to the puree, and stir to mix well.

                       

Then add chopped veggies to the tomato puree, and stir to combine well.l

                  

Then, pour mustard oil and stir to combine well further. The chutney is done.

                               

Now ready to serve tasty tomato chutney with khichdi and dal chawal (rice)

                                     

 

Imli Ki Laal Chutney Recipe ( Tamarind Chutney)

                                                                             

 Imli Ki Laal Chutney |Sweet and Sour Tamarind Sauce Recipe with Step-by-Step Photos and Video. Imli ki laal chutney, also known as sweet and sour tamarind chutney, is a versatile condiment that complements various snacks, including dahi bhalla, chana chaat, dahi boondi chaat, pakoras, and samosas. Its unique flavor profile comes from a harmonious balance of sweetness, tanginess, and spice, making it an essential component for many chaats.

To create a delicious chutney, several roasted ground spices are added to amplify the flavors. This tamarind sauce can also elevate the taste of kachoris and golgappas. A well-prepared tamarind chutney is essential for creating enjoyable chaats that leave a lasting impression on your taste buds.

For convenience, this chutney can be stored in a glass jar and refrigerated for up to a couple of months, allowing for quick chaat preparation whenever desired. To achieve the right consistency, you can dilute the tamarind chutney with a small amount of hot water when needed.

Key Ingredients: Tamarind: The primary ingredient, available in three forms: - Tamarind block with seeds - Tamarind block without seeds - Tamarind paste (ready-to-use option).

For a detailed recipe, watch my video where I explain the steps one by one.

My Latest Imli Ki Laal Chutney Video:

The blocks require extraction for the tamarind concentrate, while the paste offers immediate usability.

Sweetener:

The sweetness is achieved using jaggery or date paste. Alternatives include: - Regular white sugar - Brown sugar or molasses - Coconut sugar - Artificial sweeteners (like stevia) - Honey.

Salt and Spices:

Flavor comes from roasted cumin, coriander, dry red chilies, and fennel seeds, often referred to as the Dahi Bara spice mix. A custom spice mix can be made or purchased in pre-mixed form.

Optional Ingredients:

Asafoetida (hing) and dry ginger powder (saunth) can enhance the flavor profile. A pinch of asafoetida and ½ teaspoon of ginger powder can be added for an extra depth of flavor.

You might like this:

Garlic chili chutney

Anar Dana Pudina Chutney

Imli Ki Chutney

Dahi Chutney  

Have you tried Sweet And Sour Chutney? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

Facebook 

Instagram

Pinterest

Youtube

Like Our Videos? Then, follow and subscribe to us on YouTube to receive the latest Recipe Video updates.

                                                                        

Preparation Steps:

Soak and Prepare Tamarind:

Soak the tamarind for two hours. After soaking, remove all seeds and strain to discard threads and impurities. This will yield tamarind pulp; add water to achieve a runny consistency.

Roast Spices: In a pan, roast coriander, cumin, fennel seeds, and dry red chilies over low heat until fragrant. Once cooled, grind to a fine powder.

Cook Tamarind Sauce:

In the same pan, combine the tamarind pulp and bring it to a boil. Skim off any scum that forms on top.

Gradually add the roasted spice powder, ginger powder, and salt, mixing thoroughly.

Add Sweeteners and Color: Incorporate sugar and paprika powder, the latter serving to deepen the red hue of the chutney. Stir continuously until the mixture begins to thicken.

Red food coloring can be added for a brighter appearance if desired.

Cool and Store: When the chutney coats the back of a spoon and leaves a line when stirred, remove it from the heat.

Let it cool fully before transferring to a glass jar or bottle for storage.

Serving Suggestions: Imli ki laal chutney pairs wonderfully with a variety of snacks such as dahi bhala, gol gappa, chana chaat, fruit chaat, and samosa pakora. Enjoy this delightful condiment to enhance your culinary creations!

Imli Ki Chutney Recipe (sweet and Sour)

Sweet And Sour Tamarind Sauce | Imli Ki Chutney | How to Make Imli Chutney with step-by-step photos and video

 

Imli Ki Chutney is a thick, flavored, and sweet and sour sauce of tamarind, an easy and quick recipe that can be served with all types of fried food, bun kabab, and stuffed paratha. This is traditional in Pakistani/Indian kitchens. Here I will share two types of sauces, sweet and sour, with a bit of difference.       

                                            

You can store them for a month or weeks, and you can also make bun kabab chutney and green chutney from this tamarind sauce. Thus, you will need yogurt, mint, and coriander leaves. Just add an instant sauce ready for bun kabab, and green sauce, so let's begin. 

If you have tried this Imli Chutney, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook

Instagram

Pinterest

Youtube

                                                    

                            

Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                                           

My Latest Imli Ki Chutney Video:

Firstly, soak tamarind in the hot water overnight, strain the tamarind water, and extract the seeds from the pulp. Now transfer to the saucepan.

                              

Place on flame, then add all ingredients to the saucepan, stir to mix well on medium flame, bring it to a boil, and keep stirring until the sauce thickens.

                                   

Then remove it from the flame and let it cool down completely. Now, it can be preserved in a glass container for up to one month. 

Note: Don’t use any plastic or metal jars for preserving the sauce

Imli Chutney is ready to serve with pakora, samosa, fried fish, roll, and kabab.

                  

Firstly, soak tamarind in hot water overnight. Strain the tamarind water and extract the seeds from the tamarind pulp and dry palm dates.

Now transfer both ingredients to the saucepan, place on the flame, then add all spices to the pulp.

                

Stir to combine well on a medium flame, bring it to a boil, and keep stirring until the sauce thickens.

Then remove it from the flame and let it cool down completely. Now transfer it to the glass container. 

Sweet tamarind sauce is ready to serve with chana chaat, laddu path.