Chunky Tomato Chutney Recipe

Heat 1 tablespoon of vegetable oil in a pan. Once the oil is hot, add the 1 teaspoon cumin seeds and 1 teaspoon mustard seeds. As they start to splutter, add the 1/2 teaspoon fenugreek seeds, then the 2 green chillies and 2 dry red chillies. Let these sauté for 15–20 seconds, until fragrant.

Stir in the 1 teaspoon tamarind paste and 1 small jaggery. Mix well; the jaggery will slowly melt as it cooks.

Add the 2 1/2 cups tomatoes, 1/4 teaspoon ginger powder, 1/2 teaspoon coriander powder, 1/4 teaspoon salt, 2 tablespoons sugar, and 1 tablespoon brown sugar. Mix everything together and let it sauté for 2 minutes.

Pour in 1/2 cup of water. Let the tomatoes cook over medium heat until they are softened and all the liquid has been absorbed. The chutney should be thick and chunky.

Stir in the 2 tablespoons coriander leaves and let it cook for 1 more minute. Remove the pan from the heat and allow the chutney to cool completely before serving.