Tomato Chutney with Jaggery and Tamarind Recipe:
A sweet tomato chutney with a tangy and spicy flavour, and no sugar.
In line with my commitment yesterday (read about it here), I did manage to make the sweet version of my favourite Tomato Chutney too, so we had variations of both Sweet and Savoury (Tomato Chutney with Onion and Garlic) tomato chutney served with our holiday lunch yesterday. It goes without saying that this one too is mom’s recipe, however I am sure it has its origins in Bengal for the use of Khajur ka Gud (the date palm Jaggery) in recipes is a common trend with the Bengali cuisine. Out of the two variety of jaggery used in India , one made from sugarcane and the other from date palms, the later is healthier and is known for its many benefits ranging for high iron content, low sucrose to being good for digestion. Now if you think I like the recipe for the reasons of health, then you are simply mistaken for what I love is it’s slightly sweet, pungent taste and dark intense colour that comes form jaggery, a dash of extra tang from the tamarind and the sweet and mellow smoothness of the juicy tomatoes. It’s a perfect side to have with our meals, and goes pretty well with Puris, Parathas or Kachodis, I even love this tomato chutney with jaggery and tamrind as a spread over my loaf of bread.