3 तरह की टमाटर चटनी Red & Green Tomato Chutney

Ek nahin, 2 nahin, 3 Tomato chutney recipes in today's Paakshala. So whether you like it North Indian Style or South Indian tomato chutney, or even Green Tomato chutney, all 3 recipes are here :)

45 minutes
3 तरह की टमाटर चटनी  Red & Green Tomato Chutney Recipe - Ranveer Brar


For Roasting Tomato

6-8 raw Green Tomatoes – cut in 4 pieces (कच्चे हरे टमाटर)

1 tbsp Mustard Oil (सरसों का तेल)

For First Tempering

2 tbsp Mustard Oil (सरसों का तेल)

1 tsp Cumin Seeds (जीरा)

¼ tsp Asafoetida (हिंग)

1 dry Red Chilli (सूखी लाल मिर्च)

Roasted Tomatoes (भुने हुए टमाटर)

3-4 tbsp Jaggery (गुड)

Water (पानी)

1 heaped tbsp Tamarind Pulp (इमली का गूदा)

½ tsp Black Pepper Powder (काली मिर्च का पाउडर)

1 inch Ginger – chopped (अदरक)

Salt to taste (नमक स्वादानुसार)

2-3 tbsp roasted Peanuts (भुनी हुई मूंगफली)

For Second Tempering

2 tbsp Mustard Oil (सरसों का तेल)

½ tsp Fennel Seeds (सौंफ)

¼ tsp Fenugreek Seeds (मेथी दाना)

½ tsp Sesame Seeds (तिल)

For Garnish

1 raw Green Tomato (कच्चे हरे टमाटर)

1 tbsp Sugar (चीनी)

Water (पानी)


For Roasting Tomato

  • Heat a pan on high heat until super hot then add the raw green tomatoes, mustard oil and roast them until charred.
  • Remove and keep aside for further use.

For Hara Tamatar Ki Chutney

  • In a kadai heat mustard oil and add cumin seeds, asafoetida dry red chilli, roasted tomatoes, jaggery, water, tamarind pulp, black pepper powder, ginger, salt and mix everything together then cover and cook it for 12-15 minutes on low heat.
  • Remove the lid and blend it using a hand blender, now cover and let it cook until the oil starts separating and also keep on stirring in between. Switch off the flames.
  • Now in another pan heat mustard oil, then add cumin seeds, sesame seeds, fenugreek seeds and let them crackle then add it to the chutney and also roasted peanuts then mix everything properly and keep aside to cool down. Store in an airtight container in the fridge.

Optional :- For Garnish

  • In a small pan and tomato wedges, sugar, water then cover and cook until soft.
  • Remove and place them as a garnish on the chutney.

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