Tamatar Ki Meethi Chutney -Sweet Tomato chutney- Best side dish For stuffed Parathas and snacks
Tamatar ki meethi 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 .Traditionally it is mashed with yours fingers , don’t grind it with the mixer and make a smooth puree .For the authentic taste as it should be chunky and pulpy in texture. You can coarsely grind it with a hand blender though. You can substitute sugar with jaggary if you wish.This chutney can be easily stored in the refrigerator for a week.
Tamatar ki Meethi Chutney - U.P Style, For Parathas and Snacks
- 500 gms Tomato / Tamatar 5 medium size
- 2 Green Chillies / Hari Mirch chopped
- 1.5 tsp Ginger / Adrak finely chopped
- 4.5 tbsp Sugar / Chini
- 1 tsp Red Chilli powder / Laal mirch powder
- pinch Turmeric Powder / Haldi Powder
- to taste Salt / Namak
- 3 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
- 1.5 tbsp Clarified Butter / Desi Ghee
- 3/4 tsp Cumin Seeds / Sabut Jeera
- 1 pinch Asafoetida / Hing powder
- Wash tomatoes ,remove the eye and make a small slit in the shape of a small plus sign at the bottom .
- In a pressure cooker add the tomatoes and 1 cup water and pressure cook for 1-2 whistles and let it cool down completely.
- Or boil in an open pan till tomatoes become soft.(no need to throw the water ,we will add this in the chutney)
- When the tomatoes come to room temperature then peel off the skin.
- Now mash the boiled tomatoes with your fingers(as it is done traditionally) ,or use a blender and grind coarsely. Don't make a smooth puree , we need a chunky pulp.
- Take the mashed tomatoes, sugar, chopped green chilies, ginger, salt,turmeric and chili powder and the water in which we have boiled the tomatoes.(you can also add a pinch of black salt if you like )
- Now boil on medium heat for 3-4 minutes.
- Switch off the flame and add chopped coriander.
- 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)
- Keep it covered for a minute and then serve.
- Taste best with stuffed parathas, aloo kachori or any snack of your choice