Soy-Free Tamatar Ki Chatni
Brighten your meals with the irresistible flavors of Soy-Free Tamatar Ki Chatni, a tangy, spiced tomato chutney that delivers bold taste without soy-based ingredients. This easy-to-make recipe features ripe tomatoes simmered with aromatic cumin, mustard seeds, garlic, ginger, and green chili, perfectly balanced by the warmth of turmeric, red chili powder, and coriander. A splash of lemon juice and a touch of sugar enhance the chutney’s tangy-sweet profile, while fresh cilantro provides a vibrant finish. Ready in just 25 minutes, this versatile condiment pairs beautifully with steamed rice, flaky parathas, or as a zesty dip for snacks. Perfect for those seeking soy-free recipes, Tamatar Ki Chatni is a flavorful way to complement any meal!
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Recipe Information
Ingredients
- 4 medium Ripe tomatoes
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 4 cloves Garlic
- 1 inch piece Fresh ginger
- 1 small Green chili
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 2 teaspoons Sugar
- 2 tablespoons Cilantro leaves
- 1 tablespoon Lemon juice
Instructions
Wash the tomatoes and chop them roughly into small pieces. Set aside.
Peel the garlic cloves and ginger. Finely mince the garlic, ginger, and green chili. If desired, deseed the chili to reduce heat.
Heat vegetable oil in a pan over medium heat.
Add cumin seeds and mustard seeds to the hot oil and let them splutter for about 30 seconds.
Add the minced garlic, ginger, and green chili to the pan. Sauté for 1-2 minutes until fragrant.
Stir in the chopped tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes soften and begin to break down.
Add turmeric powder, red chili powder, coriander powder, and salt to the pan. Mix well to coat the tomatoes with the spices.
Continue cooking for another 5-7 minutes, mashing the tomatoes gently with a spatula, until the chutney thickens and the oil starts to separate.
Add the sugar and adjust salt to taste. Stir and cook for 1 more minute.
Remove the pan from heat and let the chutney cool slightly.
Stir in the lemon juice for a fresh and tangy flavor.
Garnish with chopped cilantro leaves and serve warm or at room temperature. This chutney can be paired with rice, parathas, or used as a dip.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2416 mg | 105% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 23.2 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1650 mg | 35% | |
*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.
