When we had desi tomatoes growing in the kitchen garden during the winter season, this chutney was everyone’s breakfast favourite that was served with piping hot paranthas and homemade white butter. Kids loved it as this was our desi version of ketchup/sauce and till date we all love it.
Heat 1 tsp oil in a heavy bottom kadai (wok), add jeera and finely chopped onion. Sauté it till translucent.
Add chopped tomatoes and salt to taste. Cover with the lid and let it cook for 5 minutes on a low flame.
Add the rest of the ingredients after 5 minutes (sugar, crushed black pepper, vinegar, red chilli powder). Cover the lid and let it cook for 15 to 20 minutes on a low flame. Keep stirring.
Once the sugar melts, the chutney will turn somewhat liquidy. Continue cooking till it thickens. Remove from the heat and cool before serving.
Refrigerate in airtight jar
Do not overcook as it will thicken after cooling.
Use chopped and not pureed tomatoes as the sweet and tangy chutney tastes better when chunky.
Best served with paranthas, sandwiches, and as a dip.
