Tamatar Ki Meethi Chutney- U.P Style , Sweet Tomato Chutney

Sweet Tomato chutney- Best side dish For stuffed Parathas

Tamatar ki chutney is made in so many versions and each state and house hold have their own favourite recipes of making chutney.Though tomato chutney is made through out the year in different ways but this tamatar ki chutney is specially made during winters as it is the best combination with stuffed parathas . I always make this chutney when ever I make stuffed parathas specially with Aloo Methi paratha and Gobhi Paratha.

This tamatar ki chutney is a specialty from U.P . My grandmother, Mother and My Mother In Law ,they all makes this chutney  in the same way. I learned this from my mother like all the other traditions recipes of Uttar Pradesh,she is my favourite cookery teacher

. I cant even think of pairing any other tomato chutney with stuffed parathas as this is my childhood favourite and now my children loves it too.This tamatar ki chutney is quite simple to make but tastes awesome.

Choose good quality and red ripe tomatoes to make the chutney , then you have to boil the tomatoes to remove the skin and then it is mashed with yours fingers , don’t grind it with the mixer as it should be chunky and pulpy in texture. You can substitute sugar with jaggary if you wish.This chutney can be easily stored in the refrigerator for a week.

If You want to try other recipe of tomato chutney then try this – Tangy Tomato Chutney,and this Rustic Bhuney Tamatar Ki Chutney these chutnies also taste great with parathas.

tamatar ki meethi chutney- U.P sTYLE Sweet Tomato chutney - best with stuffed parathas !

• CourseSide dish
• CuisineUttar Pradesh Cuisine

Servings Prep Time

5person 10minutes

Cook Time

10minutes

Servings Prep Time 5person 10minutes

Cook Time 10minutes

Ingredients

• 500gms Tomato / Tamatar5 medium size
• 2tsp Green chilies/hari mirchchopped
• 1.5tsp Ginger / Adrakfinely chopped
• 4.5tbsp Sugar / Chini
• 1tsp Red chili powder
• pinch Turmeric Powder / Haldi Powder
• salt to taste
• 3tbsp Fresh Coriander / Cilantro / Hara Dhaniyachopped

Tempering Ingredients-

• 1tbsp Clarified Butter / Desi Ghee
• 3/4tsp Cumin/jeera
• pinch Asafoetida/hing

Instructions

1. Wash tomatoes and make a small slit in the shape of a small plus sign at the bottom .
2. In a pressure cooker add the tomatoes and 3/4 cup water and pressure cook for a whistles and after 2-3 minutes release the pressure.
3. Or boil in an open pan till tomatoes become soft.
4. When the tomatoes come to room temperature then peel off the skin.
5. Now mash them with your fingers ,no need to use a blender as we need a chunky pulp.
6. Take the mashed tomatoes,sugar, chopped green chilies, ginger, salt,turmeric and chili powder and the water in which we have boiled the tomatoes.
7. Now boil on medium heat for 3-4 minutes.
8. Switch off the flame and add chopped coriander.
9. Tempering- heat ghee in a small pan and add the cumin seeds ,when it start crackling add asafoetida and pour it over the chutney and mix. (You can use cooking oil instead of ghee if you wish but I prefer to use ghee)
10. Keep it covered for a minute and then serve.

Recipe Notes

Serving suggestions- serve with stuffed parathas or any snack of your choice.

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