Dairy-Free Tamatar Ki Chatni
Discover the bold and vibrant flavors of Dairy-Free Tamatar Ki Chatni, a tangy and spicy tomato chutney that's a perfect addition to any meal. This Indian-inspired recipe features juicy ripe tomatoes simmered with aromatic spices like mustard seeds, cumin, curry leaves, and turmeric, creating an irresistible blend of spice and freshness. With hints of green chili, garlic, and ginger, this chutney is bursting with layers of flavor and can be sweetened with a touch of jaggery or sugar for a delightful twist. Ready in just 30 minutes, it’s completely dairy-free, making it suitable for vegan and lactose-free diets. Serve this versatile chutney alongside parathas, dosas, steamed rice, or even as a dipping sauce for snacks—it's sure to elevate every bite!
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Recipe Information
Ingredients
- 4 medium-sized Fresh ripe tomatoes
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 8 leaves Curry leaves
- 1 medium (finely chopped) Green chili
- 2 cloves (minced) Garlic cloves
- 1 inch (grated) Ginger
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon (adjust to taste) Salt
- 1 teaspoon (optional) Sugar or jaggery
- 2 tablespoons (chopped for garnish) Fresh coriander leaves
- 0.25 cup Water
Instructions
Rinse the tomatoes thoroughly and chop them into small pieces. Set aside.
Heat the vegetable oil in a medium-sized pan over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter. Then add the cumin seeds and stir for a few seconds until fragrant.
Add the curry leaves, finely chopped green chili, minced garlic, and grated ginger. Sauté for 1-2 minutes until the mixture becomes aromatic.
Add the chopped tomatoes to the pan and stir well. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and start to break down.
Add the turmeric powder, red chili powder, and salt. Mix thoroughly.
Pour in 1/4 cup of water and cook the mixture for another 7-8 minutes, stirring occasionally, until it reaches a chutney-like consistency.
If you prefer a slightly sweet chutney, stir in the sugar or jaggery at this stage and cook for an additional 1-2 minutes until it dissolves.
Turn off the heat and let the chutney cool slightly before garnishing with chopped fresh coriander leaves.
Serve warm or at room temperature as a dip, a spread, or a side dish with parathas, dosas, rice, or snacks.
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1976 mg | 86% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 17.7 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1360 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
