Dairy-Free Tamatar Ki Chatni
Bursting with bold South Indian-inspired flavors, this Dairy-Free Tamatar Ki Chatni is a vibrant tomato-based chutney that’s perfect for those seeking a plant-based twist. Featuring the rich tang of ripe tomatoes combined with the aromatic duo of mustard and cumin seeds, this recipe balances savory spices like turmeric and red chili powder with an optional hint of sweetness from sugar or jaggery. Fresh curry leaves, green chili, garlic, and ginger build layers of flavor, while a garnish of coriander adds freshness to every bite. This quick and easy chutney comes together in just 30 minutes, making it a versatile accompaniment for parathas, dosas, rice, or your favorite snacks. Whether as a dip, spread, or side dish, this dairy-free version of tamatar ki chatni is a must-try for chutney lovers!
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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
Directions
Step 1
Rinse the tomatoes thoroughly and chop them into small pieces. Set aside.
Step 2
Heat the vegetable oil in a medium-sized pan over medium heat.
Step 3
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.
Step 4
Add the curry leaves, finely chopped green chili, minced garlic, and grated ginger. Sauté for 1-2 minutes until the mixture becomes aromatic.
Step 5
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.
Step 6
Add the turmeric powder, red chili powder, and salt. Mix thoroughly.
Step 7
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.
Step 8
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.
Step 9
Turn off the heat and let the chutney cool slightly before garnishing with chopped fresh coriander leaves.
Step 10
Serve warm or at room temperature as a dip, a spread, or a side dish with parathas, dosas, rice, or snacks.
Nutrition Facts
| Serving size | (638.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 392.8 |
| Total Fat 29.3g | 0% |
| Saturated Fat 3.9g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 0mg | 0% |
| Sodium 2400.9mg | 0% |
| Total Carbohydrate 33.7g | 0% |
| Dietary Fiber 8.7g | 0% |
| Total Sugars 18.4g | |
| Protein 7.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 130.4mg | 0% |
| Iron 5.3mg | 0% |
| Potassium 1483.0mg | 0% |
Source of Calories