Tamatey ki Chutney - Hyderabadi Tomato Chutney
Fresh tomatoes, several aromatic spices, lemon juice and curry leaves. The combination of flavors layered in this dish is remarkable. A very versatile recipe that can be used in so many different ways! Although Tamatey ki Chutney is a very traditional Hyderabadi dish, it is simply fabulous in my fusion cooking as well!
Servings: 8
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!