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:
- 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.
Kashmiri Tomato Chutney
Ingredients
Method
- 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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This Kashmiri tomato chutney looks incredible . Kashmir is a paradise on earth. Need to explore Kashmiri cuisine. Thanks for sharing this fabulous recipe.
That is one delicious looking chunky chutney. With all the spices and flavour of curry leaves am sure Kashmiri Tomato Chutney makes an accompaniment to any dish.
The clove, fennel n cardamom must make this a delicious treat.
Kashmiri tomato chutney looks lipsmackingly delicious and flavorful. Roasted and ground Cloves cinnamon cardamom fennel seeds with cumin curry leaves tadka must be given a different flavor and taste. Can’t wait to try it.
Wow this is one delicious chutney. Love the addition of cloves, cinnamon cardamom, fennel. This is different from what I add. Love it.
This Kashmir Tomato chutney looks absolutely delicious and very flavourful. Would love to dig into it right away.
So many different ways to make tomato chutney. This kashmiri tomato chutney looks so flavorful and delicious. Would love to enjoy with Roti.
This chunky tomato chutney from the Kashmiri Cuisine sounds absolutely flavorful and aromatic with all those spices going in. Would love giving it a try.
This chutney seems to be very tasty. Can it be preserved or must it be eaten within few days? Thanks for an answer!
Thank you Claudia for the visit. Glad you liked it. This chutney cannot be preserved. It stays good for a day or two if refrigerated. It is best to prepare in small quantities.
Thanks for your reply!
I prepared it today and it was very good, thank you for the recipe! I had rice with it, would have liked to try to make Idli or dorsa with it, but it is very difficult or even impossible to get the ingredients in a rural German region.
Thankyou so much Claudia for the feedback. Glad you liked it.
The kashmiri tomato chutney looks so flavorful and delicious. I would love to make sometime surely….