Gur Tamatar ki mithi chutney
Because I was a fussy eater when I was younger, there were various experiments conducted by the grown ups around me to get me to eat. The one experiment that was a big success was my Nani’s Gur Tamatar Chutney and rotis. I still can’t get the memory of that taste out of my mind..tomatoes, jaggery, and the delicious pickle like pop of paanch phoron.
So this Diwali weekend, finding an abundance of tomatoes in my kitchen, I got swept up in a wave of nostalgia and tried to recreate that magical taste that had lingered on in my memory.
Gur Tamatar ki Mithi Chutney
150g Palm Jaggery ( you could use normal Jaggery)
¼ tsp Paanch Phoran
¼ tsp Red Chili powder
Salt to taste
Lots of patience
1 tbsp Mustard oil
Chop the tomatoes roughly or into tiny pieces if you have the patience. We like the roughly chopped texture and it suits our temperament. Heat the oil in a kadhai on a medium heat. Once the oil is hot add the Paanch Phoran and let it crackle.
Turn the flame down low and add the chopped tomatoes. Stir well and cover with a lid. Every couple of minutes lift the lid and stir the tomatoes. After about 10-15 minutes the juice released from the tomatoes will cover them. At this point, remove the lid and continue stirring and wait for the liquid to reduce.
When there is less than a quarter of the liquid remaining, add the salt and red chili powder. Stir and cook for about 5 minutes. When there is very little liquid remaining, stir in the crushed jaggery. Continue cooking on low heat for about 7-8 minutes. You can adjust the salt and chili level once it has cooled down.
This delicious chutney can be stored in a clean jar in the refrigerator for about 4-5 days.