Home Search Contact Us




This pickled chutney goes great with Dosai, Idlies, Parothas etc. It is easy to make and will last for atleast three to four months . (if your neighbours and children have not raided the fridge)


Firm Ripe Tomatoes 1 kg
Tamarind 100 gms
Chilli Powder 3tbsps
Turmeric powder 1/2 spoon
Dhania Powder 4 spoons
Jeera Powder 1 spoon
Black pepper powder 1/2 spoon
Clove powder 1/4 spoon
Cinnamon Powder 1 spoon
Asfoetida 1 spoon
Sugar 150 gms
Oil 100 ml
Mustard 2 spoons
Salt to taste



Select ripe red but firm tomatoes . wash and wipe dry. Cut them in half horizontally and with a scoop or fingers, remove the seed and extra juice from them. Now cut them in small 1 cm pieces. Set aside.  Make thick extract of Tamarind after soaking in water for 1 hour. Remove all fibres and scum and filter in a sieve. Take care not to leave any stones or grit. Set aside.  Take a steel kadai or a non stick pan, take Gingly/Groundnut oil and put mustard on low flame. When mustard starts to crackle, add Tomatoes and a spoonful of salt and raise the heat to medium.  Briskly stirr fry till tomatoes turn into pulp and oil starts leaving. Now add Tamarind extract and give the same treatment.  When almost all water evoparates, The fried Tamarind and Tomato pulp would be of Idly maavu consistancy.  Add sugar till you reach a sweet and sour taste to your liking. but all the while keep on turning the mass of tomato pulp.  Now add all the masala powders and turn briskly on low flame. Take care that it does not stick at bottom. Now taste for salt and add the required quantity. Fry for maximum two minutes. By now the chutney would have thickened.  Remove it and let it cool . When cold, fill up in a clean glass jar.  Take care that there is enough oil. If less, add a bit on top and keep the chutney with enough oil.  This would taste better than your tomato sauce or catchup. Try once and let me know.  VARIATION You may crush 8 to 10 cloves of Garlic and 2 " piece of ginger grated and sauted in oil. Add it after cooled to the above.  But if you are adding garlic, omit Asfoetida . 

ENJOY!!!! And I would love to have your feed back please.  


Back to Pickles

Thanks to all the ForumHubbers for making this happen