Ingredients
- Ripe tomatoes – 4 medium (chopped)
- Date palm jaggery – 2 to 3 tablespoons (grated or crumbled)
- Mustard seeds – ½ teaspoon
- Dry red chili – 1 to 2 (broken)
- Fresh green chili – 1 (optional, slit)
- Ginger – ½ inch piece (finely chopped or grated)
- Turmeric powder – ¼ teaspoon
- Red chili powder – ½ teaspoon (adjust to taste)
- Salt – to taste
- Oil – 1 tablespoon (preferably mustard oil or any cooking oil)
- A pinch of fenugreek seeds (optional)
- A few curry leaves (optional)
Instructions
1️⃣ Heat oil:
In a small pan or kadhai, heat the oil over medium flame.
2️⃣ Temper the spices:
Add mustard seeds. Let them crackle. Add dry red chili, fenugreek seeds (if using), and curry leaves. Sauté for a few seconds.
3️⃣ Add aromatics:
Add the chopped ginger and green chili (if using). Sauté for a minute until aromatic.
4️⃣ Cook tomatoes:
Add chopped tomatoes, turmeric powder, red chili powder, and salt. Mix well. Cook uncovered on medium flame until the tomatoes turn soft and mushy. Stir occasionally to avoid burning.
5️⃣ Add jaggery:
Once the tomatoes are fully cooked and the oil starts to separate slightly, add the grated date palm jaggery. Mix well and cook for another 3–5 minutes until the jaggery melts and blends with the chutney.
6️⃣ Adjust consistency:
If the chutney looks too thick, add a splash of water and cook for another minute.
7️⃣ Finish:
Taste and adjust salt or sweetness as needed. Turn off the heat and let it cool slightly.
8️⃣ Serve:
Your Tomato Chutney with Date Palm Jaggery is ready! Serve warm or chilled with rice, roti, dosa, or as a spread for sandwiches.
Tips
✅ You can store it in an airtight jar in the refrigerator for up to a week.
✅ Adjust jaggery to your taste — more for extra sweetness!
✅ For extra flavor, add a pinch of roasted cumin powder at the end.
