Indian Sweet Tomato Chutney

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"This is a sweet tomato chutney recipe, prepared commonly in eastern part of India. It can be served both hot and cold and can be refrigerated to be used for 2-3 weeks. The chutney can be served with Indian breads, plain rice or as a dipper for any kind of spicy fritter. Or just use your imagination to pair it with just about anything."
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4 servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  1. Heat the cooking oil in a pan and add the cummin seeds, bay leaves, red chilli to the heated oil.
  2. Once the cummin seeds start to sputter, add the cut tomatoes and the ginger piece.
  3. Allow the tomatoes to cook till all the water in the tomatoes cooks away. Add the Jaggery and the Dates at this point.
  4. Once the Jaggery melts, cook for another 4-5 mins on medium heat or till the chutney thickens slightly and everything blends together.
  5. Add black salt at the end.
  6. Remove the ginger piece from the chutney before serving.