Follow these steps for perfect results
Sugar
Turmeric powder
Mustard seeds
Sunflower Oil
Salt
Curry leaves
finely chopped
Green Chillies
finely chopped
Ginger
grated
Red Chilli powder
Asafoetida (hing)
Tomatoes
finely chopped
Cumin seeds (Jeera)
Heat sunflower oil in a skillet on medium heat.
Add mustard seeds, cumin seeds, asafoetida, and curry leaves to the skillet and allow them to crackle.
Stir in the chopped tomatoes, green chilies, grated ginger, turmeric powder, red chili powder, and sugar.
Simmer with the pan covered for about 10 to 15 minutes, or until the tomatoes are tender, soft, and have released their juices.
Turn off the heat and serve the Sweet and Spicy Tomato Chutney at room temperature.
Serve the Sweet and Spicy Tomato Chutney along with Moong Dal Chillas for breakfast.
Expert advice for the best results
Adjust the amount of green chilies and red chili powder to suit your spice preference.
For a smoother chutney, blend it lightly after cooking.
The chutney can be stored in the refrigerator for up to a week.
Everything you need to know before you start
5 mins
Can be made 1-2 days in advance.
Serve in a small bowl alongside the main dish.
Serve with Indian breads like roti or paratha.
Serve with snacks like samosas or pakoras.
Serve as a side dish with rice and dal.
Spiced tea complements the chutney's flavors.
Discover the story behind this recipe
Commonly served as a condiment with meals and snacks.
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