Khatta Meetha Tomato Chutney

10602756_650857855010791_2003812941_nToday’s lunch- steamed rice(with Dry fruits ,Soya nuggets and sweet corn), tomato chutney, Crispy karela fry, Egg masala and Paneer capsicum stir fry

Recipe for khatta meetha tomato chutney


Tomatoes – 5 (Big sized)

Mustard Oil – 1 tbsp

Panch Phoron – 1 tsp

Whole Red Chilli – 1

Ginger – 1 tsp (grated)

Jaggery – 2 tbsp

Sugar – 1 tbsp

Salt – 1 tsp

Water – 1 cup

Kismis – 2 tbsp


Cut 5 big ripe tomatoes into small pieces(bigger pieces will do better).

Heat  mustard oil in a pan.

Put 1 tsp panch phoron, after the crackling stops , add red chilly and ginger.

Then add the tomatoes and continue to cook in low heat till tomatoes are well cooked.

Then add the jaggery, sugar and salt.

Add one cup water and kismis.

Continue to stir till all the tomatoes melts completly.

Check consistency.Add water if needed.

You can cover the pan while cooking to finish up fast.

Remove from heat and relish with your meal.

You can store this tomato chutney in an airtight box and keep inside freedge.



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