Vegan Tamatar Ki Chatni

Elevate your condiment game with this irresistibly flavorful Vegan Tamatar Ki Chatni, a must-try Indian tomato chutney recipe bursting with bold, aromatic spices. Made with ripe, juicy tomatoes, this plant-based delight is enriched with the earthy goodness of coconut oil, the pop of mustard and cumin seeds, and the vibrant flavors of fresh curry leaves, green chilies, garlic, and ginger. A hint of jaggery adds a touch of sweetness, perfectly balancing the tanginess of the tomatoes and the gentle heat from turmeric and red chili powder. Naturally vegan and gluten-free, this versatile chutney is quick and easy to prepare in just 30 minutes, making it the ideal accompaniment to rice, roti, or crispy snacks like samosas and pakoras. Garnished with fresh cilantro for a burst of freshness, this chutney is a true celebration of Indian spices and a delicious addition to your plant-based recipe collection.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

Wash the tomatoes thoroughly and chop them into small pieces.

Step 2

Peel and finely chop the garlic and ginger. Slit the green chilies lengthwise.

Step 3

Heat coconut oil in a pan over medium heat.

Step 4

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.

Step 5

Add the chopped garlic, ginger, and green chilies to the pan. Sauté for 1-2 minutes until the garlic turns golden brown.

Step 6

Add the chopped tomatoes to the pan and mix well.

Step 7

Stir in the turmeric powder, red chili powder, and salt. Mix everything thoroughly.

Step 8

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.

Step 9

Add the jaggery (or brown sugar) and water to the pan. Cook for another 5 minutes, allowing the chutney to thicken.

Step 10

Turn off the heat and let the chutney cool slightly.

Step 11

Garnish with freshly chopped cilantro before serving.

Step 12

Serve warm or at room temperature with rice, roti, or as a dip for snacks like samosas or pakoras.

Nutrition Facts

Serving size	(648.4g)

Amount per serving	% Daily Value*
Calories	306.3

Total Fat 17.2g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 2406.6mg	0%
Total Carbohydrate 36.1g	0%
Dietary Fiber 9.3g	0%
Total Sugars 19.1g
Protein 7.8g	0%

Vitamin D 0IU	0%
Calcium 147.4mg	0%
Iron 6.3mg	0%
Potassium 1566.1mg	0%

*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.

Source of Calories

Fat: 46.9%

Protein: 9.4%

Carbs: 43.7%