Sweet and Sour Tomato Chutney
by Tarla Dalal
This zesty chutney is beaming with the balanced notes of effective but common spices like red chillies and mustard. Tomatoes team up well with onions and garlic to give a nice taste and pulpy mouth-feel.
The sweetness imparted by sugar is obvious in this unique chutney, but restrained enough to accentuate the tangy and spicy flavours.
Vinegar acts as a preservative and extends the shelf-life of the Sweet and Sour Tomato Chutney, while a squeeze of lemon imparts an invigorating sourness to it.
You can also try making other chutneys like Khajur Imli Ki Chutney or Malgapodi and Tomato Coconut Chutney
Sweet and Sour Tomato Chutney recipe - How to make Sweet and Sour Tomato Chutney
Preparation Time: Cooking Time: Total Time:
Makes 0.5 cup
1 1/2 cups chopped tomatoes
2 tbsp oil
1 bayleaf (tejpatta)
2 dry red chillies (pandi) , broken into pieces
1 tsp mustard seeds ( rai / sarson)
2 tbsp finely chopped onions
1 tsp chopped garlic (lehsun)
1/2 cup sugar
2 1/2 tbsp vinegar
1 tsp chilli powder
1 tbsp lemon juice
salt to taste
- Method
- Heat the oil in a deep non-stick pan, add the bayleaf, dried red chillies and mustard seeds and sauté on a medium flame for 1 minute.
- Add the onion and garlic and saute on a medium flame for 1 minute.
- Add the tomatoes, mix well and cover with a lid and cook on a medium flame for 7 minutes, while stirring occasionally.
- Add the sugar, vinegar, chilly powder, lemon juice and salt, mix well and cook on a medium flame for 7 minutes, while stirring occasionally.
- Store in an air-tight container in the refrigerator. Use as required.
| Energy | 103 cal |
| Protein | 0.4 g |
| Carbohydrates | 15.3 g |
| Fiber | 0.7 g |
| Fat | 4.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 155.9 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 11.1 mg |
| Folic Acid | 10.6 mcg |
| Calcium | 20.7 mg |
| Iron | 0.2 mg |
| Magnesium | 5 mg |
| Phosphorus | 8.8 mg |
| Sodium | 4.5 mg |
| Potassium | 64.7 mg |
| Zinc | 0 mg |
Have just read your directions. Am going to try it out right now and let you know. Can we add curry leaves to give it a southern flavor. Best always.
Tangy tomatoes with sugar tastes like tomato jam. When my mother makes subzis that I dont love, I eat this chutney and roti!
This is a lovely recipe, everyone in the family appreciated this.
I was anyways bored of making regular mango and chilli pickles and now I’ve found a treasure for my pickles collection which I can make and enjoy at any time of the year.