Tamatar Ki Chutney

Ingredients:

• 2 lbs Ripe Tomatoes, roughly chopped – Roma or plum tomatoes work best for their firmness.
• 1 Large Onion, roughly chopped
• 4-6 Green Chilies, roughly chopped (adjust to your spice preference – remove seeds for less heat)
• 8-10 Cloves Garlic, peeled
• 2 tbsp Ginger, grated
• ½ cup Jaggery or Brown Sugar (adjust to taste – jaggery adds a nice depth of flavor)
• Juice of 1 Lemon or Lime
• 2 tbsp Vegetable Oil or Ghee
• 1 tsp Black Peppercorns
• Salt to taste

Optional additions:

• 1/4 cup Coriander Seeds – for extra flavour.
• 1/2 tsp Cumin seeds – adds a warm note.

Instructions:

1. Heat Oil & Spices: Heat the oil or ghee in a heavy-bottomed pan over medium heat. Add the black peppercorns and let them splutter for about 30 seconds. Add the cumin and coriander seeds (if using) and sauté for another 30 seconds until fragrant.

2. Sauté Onion & Garlic: Add the chopped onion and sauté until translucent – about 5-7 minutes, stirring frequently. Then add the grated ginger and chopped garlic and sauté for another minute until fragrant.

3. Add Tomatoes & Chilies: Add the roughly chopped tomatoes and green chilies to the pan. Stir well to combine.

4. Cook Until Thickened: Cover the pan and let the mixture simmer over low heat for 20-30 minutes, or until the tomatoes are completely broken down and the chutney has thickened considerably. Stir occasionally to prevent sticking. The longer you cook it, the thicker it will become.

5. Add Sweetener & Lemon Juice: Once the chutney is thick, add the jaggery (or brown sugar) and lemon juice. Stir until the sweetener is completely dissolved. Taste and adjust salt if needed.

6. Cool & Store: Let the chutney cool completely before transferring it to an airtight container. Store in the refrigerator for up to 2-3 weeks.

Tips & Variations:

• Tomato Type: Roma or plum tomatoes hold their shape better during cooking, resulting in a smoother chutney.
• Spice Level: Adjust the number of green chilies based on your preference.
• Consistency: If you prefer a smoother chutney, you can blend it using an immersion blender after cooking. However, I recommend leaving some texture for a more rustic feel.