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Kashmiri Tomato Chutney is flavoursome with a hint of spices, it is versatile to use with chapati, idli or dosa.

I was browsing through my diary and I found this recipe scribbled in the middle of the book. Recently, we visited Kashmir and it was a wonderful trip. We witnessed snow fall in Gulmarg and it was amazingly beautiful experience. The drastic climate change  one has to bear if we are visiting different parts of the world.

Seeing the recipe, I thought I must try it now. It was tasty. I served with thalipeeth. It is ideal to serve with chapati or phulka. I liked the way the flavours complemented so well, taste of the spices was minimal without harming the tanginess of tomato. I will be making it again.

Why should you make this chutney ?

• it is vegan
• it is gluten-free
• it is made with easy to make ingredients in the kitchen
• it is ready in a few minutes
• it makes a good accompaniment

kashmiri tomato chutney

Ingredients:

• 2 clove
• 1 cardamom
• 1 teaspoon fennel
• 1 inch cinnamon
• 2 teaspoon oil
• 1/2 teaspoon mustard
• 1 teaspoon cumin
• 1/4 teaspoon turmeric powder
• a few curry leaves
• 3 green chilli
• 1 onion
• 8 tomato
• salt
• chilli powder

Method:

1. Cut the onion and tomato into small pieces.
2. Dry roast cinnamon, cardamom, clove and fennel on a low flame until you get a good aroma. Keep them aside, grind to a powder when cool.
3. Take oil in a pan, add mustard seed, once it splutter throw in cumin, turmeric powder and the curry leaves. Put the chilli pieces, saute and add the onion.
4. Once it is golden in colour, put the ground spice powder. Add chilli powder, mix and now put the tomatoes. Put salt and allow to cook. Let it be mushy.
5. Spicy tomato chutney is ready. One can grind it if needed.

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Kashmiri Tomato Chutney

Kashmiri tomato chutney is flavoursome with a hint of spices. It is ideal to pair with chapati, idli, dosa or even paratha.

Course Breakfast, lunch ideas

Cuisine Indian, Kashmiri

Keyword chutney variety, how to make kashmiri tomato chutney, kashmiri chutney

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Author Jayashree

Ingredients

• 2 clove
• 1 cardamom
• 1 teaspoon fennel
• 1 inch cinnamon
• 2 teaspoon oil
• 1/2 teaspoon mustard
• 1 teaspoon cumin
• 1/4 teaspoon turmeric powder
• a few curry leaves
• 3 green chilli
• 1 onion
• 8 to mato
• salt
• chilli powder

Instructions

• Cut the onion and tomato into small pieces.
• Dry roast cinnamon, cardamom, clove and fennel on a low flame until you get a good aroma. Keep them aside, grind to a powder when cool.
• Take oil in a pan, add mustard seed, once it splutter throw in cumin, turmeric powder and the curry leaves. Put the chilli pieces, saute and add the onion.
• Once it is golden in colour, put the ground spice powder. Add chilli powder, mix and now put the tomatoes. Put salt and allow to cook. Let it be mushy.
• Spicy tomato chutney is ready. One can grind it if needed.

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Kashmiri Tomato Chutney

More chutney varieties:

If you love using sorrel leaves in your cooking, give a try to this sorrel leaf chutney. Have you tried using peels in making a chutney? Are you avoiding kitchen wastes ? Some peels make tasty side dishes. Check out the orange peel chutney and ridge gourd chutney. If you are making a sandwich, this green chutney is all that you need.

If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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