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.
Note: Unlike yesterdays Tomato Chutney, this one is better made with the hybrid ‘Roma’ variety of tomatoes, for they are pulpier, have very few seeds are perfect red in colour.
Ingredients (Serves 2-4):
- 4 tomatoes, cored and sliced
- 2 whole dried red chilli
- ½ tsp fennel seeds
- ½ tsp cumin seeds
- 2 pinch of asafoetida
- ½ cup crushed jaggery
- 1 heaped tsp thick tamrind pulp
- 2 green cardamom, crushed
- 2 inch long cinnamon stick
- ½ tsp coriander seeds
- 2 cloves
- ½ tsp sugar
- 8-10 cashews, chopped
- 1 tbsp raisins
- 1 tbsp chopped dates
- 2 tbsp melted Ghee (clarified butter) or any non fragrant vegetable oil
- Dry roast the fennel seeds, crush coarsely using a mortar nad a pestle and keep aside.
- In a sauce pan heat the ghee with asafoetida, cumin, coriander seeds and broken red chillies. Then add the cardamom, cloves, cinnamon stick and fry until just fragrant.
- Add the pinch of sugar followed with the chopped tomatoes, and cook until it is a little tender. Then add tamarind paste and the crushed jaggery, cook until the sauce thickens aprox 8-10 mins on medium flame.
- Stir in the chopped nuts, raisins and dates and remove the sauce from the heat and allow cooling before storing in an air tight container. It can be kept in the fridge for a week in an airtight container.
Ds and Don’ts:
- You may process the tomatoes in the processor before adding the tamarind and jaggery for a smother spread.
- Also some or entire jaggery can be replaced with sugar to taste, adding sugar will give a lighter colour to the chutney.
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