Sweet tomato chutney is a speciality of Uttar Pradesh. Its a versatile condiment /preserve, and can be used as an accompaniment with meals, as a sweet chutney/saunth for chat items, savoury snacks, with stuffed parathas and as a tangy spread for breads and sandwiches.
It can be stored for around a month at room temperature and approx.6 months in the refrigerator.
INGREDIENTS-
preparation time-5 min
cooking time-30 min
PROCEDURE-
1-*Can use 3 tsp lemon juice instead of citric acid
2-Use bright red tomatoes to get a bright colour.
Serving Suggestions - This chutney can be used as a dip or spread with almost any savoury snacks or breads.
It can be stored for around a month at room temperature and approx.6 months in the refrigerator.
INGREDIENTS-
preparation time-5 min
cooking time-30 min
- Tomatoes-1 kg
- Sugar- 1/2 kg
- Black cardamom-5
- Cloves-10
- Cumin seeds- 1 tsp
- Peppercorns-1.5 tsp
- Cinnamon stick-1/4 inch
- Chili powder- 3/4 tsp
- Citric acid/nimbu phool -1/4 tsp*
- Salt-1 tsp
- Dry dates-8
- Raisins-2 tbsp
- Sliced ginger-2 tbsp
PROCEDURE-
- Preparation-crush the seeds of black cardamom and remove the clove flower (because the tannin present in this part will effect the red colour of this chutney) and then grind all the whole spices to make a coarse powder.
- Soak dry dates in water for around 2 hours and then de-seed and make thin slices.
- Wash and pressure cook whole tomatoes with 1/2 glass of water for 2 whistles.
- Peel and mash the tomatoes,(it should be a chunky gravy, don't make a fine puree).
- Now take a heavy bottomed pan (I use my pressure cooker) and add the tomato pulp, and cook for 10 minutes.
- Now add sugar and chopped dates and cook for around 15 minutes on low heat.
- Add salt, raisins, chopped ginger, citric acid and all the powdered spices and ground whole spices and simmer for 5 minutes
- Take one spoon mixture in a plate and check -the water should not be separating from the pulp if it has been cooked completely
- Cook for a few more minutes if needed. Keep in mind that the mixture will thicken a bit more as it cools down to room temperature - so check the thickness accordingly.
- Store in a glass jar when it cools down completely.
1-*Can use 3 tsp lemon juice instead of citric acid
2-Use bright red tomatoes to get a bright colour.
Serving Suggestions - This chutney can be used as a dip or spread with almost any savoury snacks or breads.



22 comments:
hmmm!!! delicious!!!
Any substitute for citric acid,As i don't have it right now?
Delicious chutney aunty...
drooling here,mouthwatering flavors!!
Flavors Of Cuisines-"Mexican"
sweet chutney is new and love the color
aha..this is one of those popular recipes from UP. Every home has it's own peculiar recipe and all of them equally enticing. My husband loves it with aloo paratha :-)
Slurp, highly irresistible pickle.....awesome clicks..
Very tempting looking tomato chutney and looks very yummy too...
Loving the color.. Perfect spread for toasts
awesome recipe..i love your blog very much...very neat and fantastic photography..keep up the good work mam....
superb, looks yum
hey there, wow lovely recipe and pic :) can u pls tell me which kind of tomatoes suits best? the one used for sandwich or one which is sour and used for gravies???
@ Nargis you can use any tomato to make this butI prefer to use one which are slightly sour and used for gravies.
Awesome recipe and clicks
Lovely Chutney...Looks tempting
yummy chutney:)
Very tempting and catchy chutney.
This is so yummy. Come and participate in my event, there are 2 giveaways as well.
http://merrytummy.blogspot.co.uk/2013/01/event-hosting-and-2-giveways-walk.html
what a beautiful colour.
looks like there is a typo for sugar measurement.
@anonymous-no dear there is no mistake in sugar measurment it's a preserve so need this amount and taste awesome
Tried this chutney yesterday...came out perfect...My family loved it.
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