Vegan Tamatar Ki Chatni
Discover the bold and vibrant flavors of Vegan Tamatar Ki Chatni, a tangy, spiced tomato chutney that’s as versatile as it is delicious! Made with ripe tomatoes, aromatic curry leaves, mustard seeds, and a hint of sweetness from jaggery, this South Indian-inspired condiment pairs perfectly with rice, roti, or as a flavorful dip for snacks like samosas and pakoras. The recipe, which is naturally plant-based, uses coconut oil for a rich, authentic touch and combines warming spices like turmeric and red chili powder to create a mouthwatering balance of heat and zest. Ready in just 30 minutes, this easy-to-make chutney is a must-try for anyone looking to elevate their meals with bold, wholesome flavors. Perfect for vegan and gluten-free diets, Vegan Tamatar Ki Chatni is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 4 medium Ripe tomatoes
- 1 tablespoon Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 10 leaves Curry leaves
- 2 pieces Green chilies
- 3 pieces Garlic cloves
- 1 inch piece Ginger
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 teaspoon Jaggery (or brown sugar as a substitute)
- 2 tablespoons Fresh cilantro
- 0.25 cup Water
Instructions
Wash the tomatoes thoroughly and chop them into small pieces.
Peel and finely chop the garlic and ginger. Slit the green chilies lengthwise.
Heat coconut oil in a pan over medium heat.
Once the oil is hot, add mustard seeds and let them splutter. Then, add cumin seeds and curry leaves, stirring for a few seconds until aromatic.
Add the chopped garlic, ginger, and green chilies to the pan. Sauté for 1-2 minutes until the garlic turns golden brown.
Add the chopped tomatoes to the pan and mix well.
Stir in the turmeric powder, red chili powder, and salt. Mix everything thoroughly.
Cover the pan with a lid and cook the tomatoes on a low-medium flame for 10-12 minutes, stirring occasionally, until they become soft and mushy.
Add the jaggery (or brown sugar) and water to the pan. Cook for another 5 minutes, allowing the chutney to thicken.
Turn off the heat and let the chutney cool slightly.
Garnish with freshly chopped cilantro before serving.
Serve warm or at room temperature with rice, roti, or as a dip for snacks like samosas or pakoras.
Nutrition Facts
Calories |
306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2407 mg | 105% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 19.1 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1566 mg | 33% | |
*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.
