Tomato Chutney Recipe – Cashew & Jaggery Indian Relish

Last Updated on 2 months by Neha Deshmukh

Tomato Chutney Recipe – Cashew & Jaggery Indian Relish

Introduction

There’s just something so comforting about a vibrant, homemade chutney, isn’t there? This Tomato Chutney, with its sweet and tangy flavors, is a staple in my family. I first made this when I was trying to recreate my grandmother’s version – and after a few tries, I think I finally got it just right! It’s perfect with everything from parathas and idlis to even a simple bowl of rice and yogurt. You’ll absolutely love how easy it is to make, and the incredible flavor it adds to any meal.

Why You’ll Love This Recipe

This isn’t your average tomato chutney. The combination of sweet jaggery, crunchy cashews and raisins, and the unique aroma of asafoetida (hing) takes it to another level. It’s a delightful balance of flavors and textures that will keep you coming back for more. Plus, it’s surprisingly quick to whip up – ready in just about 15 minutes!

Ingredients

Here’s what you’ll need to make this delicious Tomato Chutney:

• 3 big tomatoes
• 1-2 tablespoon jaggery (adjust to taste)
• 1 green chili
• 1 teaspoon coriander powder
• 0.5 teaspoon red chili powder
• 0.5 teaspoon garam masala
• 0.25 teaspoon cumin seeds
• 0.25 teaspoon fennel seeds
• 1 tablespoon oil
• 1 pinch asafoetida (hing)
• 10-15 cashew nuts
• 1 tablespoon raisins
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients that really make this chutney special:

• Jaggery: This unrefined sugar adds a beautiful caramel-like sweetness that’s so much more complex than regular sugar. You can find it in most Indian grocery stores. If you can’t find jaggery, brown sugar is a decent substitute, but it won’t have quite the same depth of flavor.
• Asafoetida (Hing): Don’t be scared off by the smell! A tiny pinch of asafoetida adds a savory, umami flavor that’s essential in many Indian dishes. It aids digestion too! You can find it as a powder or a resin – powder is easier to use.
• Cashews & Raisins: The combination of crunchy cashews and chewy raisins adds a lovely texture contrast to the chutney. They also contribute to the overall sweetness and richness. Feel free to adjust the quantity to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and chop the tomatoes into small pieces. This helps them cook down quickly and evenly.
2. Heat the oil in a pan over medium heat. Add the cashew nuts and raisins and fry them separately until golden brown. Be careful not to burn them! Once fried, set them aside.
3. In the same pan, add the asafoetida, cumin seeds, and fennel seeds. Let them crackle for a few seconds – this releases their amazing aroma.
4. Now, add the chopped green chili and sauté for about 10 seconds.
5. Add the chopped tomatoes, coriander powder, red chili powder, garam masala, salt, jaggery, fried cashews, and raisins to the pan. Give everything a good mix.
6. Cover the pan and cook on medium heat for 8-10 minutes, stirring occasionally, until the tomatoes soften.
7. Once the tomatoes are cooked, lightly mash them with a spoon. Simmer for another 1-2 minutes.
8. Taste and adjust the jaggery according to the tartness of the tomatoes. Everyone has different preferences, so make it your own! Serve warm or store refrigerated for up to a week.

Expert Tips

• Don’t overcrowd the pan when frying the cashews and raisins. Fry them in batches if necessary to ensure they get nice and crispy.
• If you like a smoother chutney, you can blend it with an immersion blender after cooking.
• For a richer flavor, you can add a tablespoon of grated coconut while cooking the tomatoes.

Variations

• Spice Level Adjustment: If you like things spicy, add another green chili or increase the amount of red chili powder. My friend, Priya, always adds a pinch of cayenne pepper for an extra kick!
• Sweetness Level Adjustment: Adjust the amount of jaggery to your liking. Start with 1 tablespoon and add more as needed.
• Festival Adaptations: This chutney is a wonderful addition to any festive spread! During Diwali, I love serving it with mathris and namak pare. During Holi, it’s delicious with dahi bhalle.

Serving Suggestions

This Tomato Chutney is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With parathas (stuffed flatbreads)
• As a side with idlis and dosas
• Spread on sandwiches or wraps
• Served with rice and yogurt
• As a dipping sauce for pakoras (fritters)

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to a week. The flavors actually develop even more over time!

FAQs

• What is the best type of tomato to use for this chutney? Roma tomatoes or any ripe, flavorful tomato will work well. Avoid using very watery tomatoes.
• Can I make this chutney ahead of time? Absolutely! It actually tastes better the next day.
• How can I adjust the sweetness of the chutney? Simply add more or less jaggery to suit your taste.
• What is asafoetida and where can I find it? Asafoetida (hing) is a resin with a pungent aroma used for flavoring in Indian cuisine. You can find it in most Indian grocery stores.
• Can I use a different nut instead of cashews? Yes, you can! Almonds or peanuts would also work well, but they will have a slightly different flavor and texture.