Wow, where do I start when it comes to this very unique, tasty and a blast for your taste buds type of delicacy. Aaah, the beloved Tamatey ki Chutney. Some version of this dish is found, by default, in the fridge of most Hyderabadis. It’s usually made in batches and sometimes even stored in the freezer, or in several different Tupperware boxes stashed away so we don’t run out (I’m not exaggerating)! Yes, it is that important of a dish. And with my interest in fusion cooking, this so very traditional Tamatey ki Chutney comes quite handy! I have used it in tomato sauces for pasta dishes and lasagnas, as a dipping sauce for Samosas and Tacos alike, as a sauce smeared over a cheese omelette and a must-have when Khichdi/Keema is for brunch (lentil rice and minced meat-both these recipes to be posted soon)! The possibilities are endless.
I recall one time when I made Tamatey ki Chutney (and I have a few different versions for this recipe), and although it simmered for two hours, as required for the flavors to develop and the chutney to properly thicken, my dad tasted it and said, “you need to cook it a little more, it is still a little watery and the oil has not completely separated.” Yes Abu. Talk about spoiled taste buds (thank you Ami). So I simmered it for another hour. My dad was right. The end result was lip-smacking delicious!
Tamatey ki Chutney – Hyderabadi Tomato Chutney
Ingredients
- 8 fairly ripe tomatoes *I mix Early Girl and Roma (or really any other type)
- 1 small yellow onion *thinly sliced
- 1 tbsp fresh garlic paste
- 1 tbsp fresh ginger paste
- 1 tsp small mustard seeds
- 1 tsp cumin seeds *Zeera
- 1/2 tsp fenugreek seeds *Methi
- 8-10 curry leaves *Kadi Patha
- 1 tsp Kashmiri Lal Mirch
- 1/2 tsp turmeric powder *Haldi
- 1.5 tsp coriander powder
- 1/2 tsp cumin powder
- 1 freshly squeezed lemon
- 2 green chilis *stemmed and slit
- 1 tsp Kosher salt *or to taste
- 1/2 tsp coconut sugar
- 1/2 cup fried onions *crushed
Instructions
- Chop all the fresh tomatoes into small pieces and set aside. In a large saucepan or Dutch oven, heat 2 tbsp grapeseed oil on medium heat. Once oil is heated, first add the sliced onions and saute for 5-7 minutes until translucent. Now add the mustard, cumin and fenugreek seeds and saute for 2-3 minutes. Add the ginger and garlic pastes and mix well. Continue to cook on medium heat until oil separates (3-4 minutes). Now add the spices (Kashmiri Lal Mirch, turmeric, coriander and cumin powders). Add 1-2 tsp water, mix well and cook for 4-5 minutes. Add the Kosher salt and curry leaves, mix well, saute for 1-2 minutes and now add all the chopped tomatoes. Mix well. Once tomato mixture reaches a boil, add the green chilis, turn heat to low, cover and simmer for 2.5 hours (mix in between as needed).
- Remove cover, add about 2 tsp more grapeseed oil. Mix well. Add juice of one freshly squeezed lemon and the coconut sugar. Add the crushed, fried onions. Mix well. Keeping cover ajar so as to avoid splashing, turn heat to medium and continue to cook for an additional 20-25 minutes until all water evaporates and oil separates (take caution not to burn). Mix as needed.
- Tamatey ki Chutney is now ready to serve (with Khichdi, Parathas, as a chutney with snacks, in Fusion pasta/lasagna recipes, with omelettes, and in so many other ways)! Nosh Farma'aiye! Enjoy!