Radha's Cooking

Panch Phoran Tamatar Chutney

Chutneys · · Written By Radha Viswanathan

(Indian Five Spice Tomato Chutney)

20 years ago we lived in Bareilly, Uttar Pradesh - where I first learnt of Panch Phoran and made this chutney. I hope you enjoy this chutney :)

Panch Phoran Tamatar Chutney

Time

Preparation Time: 30 minutes

Cook Time: 90 minutes

Ingredients

  • 2kg Tomato (diced)

  • 1 tsp (2g) Jeera (Cumin seeds)

  • 0.5 tsp (1g) Mustard Seeds

  • 2 tsp (4g) Saunf (Fennel seeds)

  • 0.5 tsp (1g) Kalonji (Nigella seeds)

  • 0.5 tsp (2g) Methi (Fenugreek Seeds)

  • 4 tsp (14g) Red Chilli Powder

  • 5.5 tsp (21g) Brown Sugar

  • A pinch of Turmeric Powder

  • 0.3 cups (65g) Oil

  • 2 tsp (14g) Salt or as per taste

Approximate Nutritional Information
(per 100g serving)

  • Energy: 146 kcal

  • Carbohydrates: 13 g

  • Protein: 1.6 g

  • Fat: 10.2 g

Yield

681 g

Storage Instructions

With Refrigeration: Up to 15 days

Method

  • Wash and dice tomatoes

Wash Tomatoes
Wash Tomatoes
Take a tomato
Take a tomato
Remove the top and bottom and cut the rest in half
Remove the top and bottom and cut the rest in half
Dice the tomato
Dice the tomato
Dice the rice of the tomatoes
Dice the rice of the tomatoes

  • Take the tomatoes in a large grinding vessel and add Red Chilli Powder, Salt and Brown Sugar and grind to a fine paste

Take tomatoes in a grinder
Take tomatoes in a grinder
Add Red Chilli Powder, Salt, and Brown Sugar
Add Red Chilli Powder, Salt, and Brown Sugar
Grind to a fine paste
Grind to a fine paste

  • Take oil in a Wok or Kadhai, and heat it on high flame until it starts to smoke - then add Jeera, Mustard Seeds, Saunf, Kalonji, and Methi with a pinch of Turmeric powder and fry for a minute

Heat oil in a pan
Heat oil in a pan
Take the five spices
Take the five spices
Add the 5 spices to the oil with a pinch of turmeric powder
Add the 5 spices to the oil with a pinch of turmeric powder

  • Reduce heat and add the Tomato paste to the Kadhai and stir the contents very well

Add the tomato paste
Add the tomato paste
Stir the contents very well
Stir the contents very well

  • Cover the Kadhai with a lid and increase flame to high and let it reduce for 85-90 minutes - stirring thoroughly every 10 minutes

Cover with lid
Cover with lid
Stir every 10 minutes
Stir every 10 minutes

  • Turn off the heat and extract into container - Panch Phoran Tamatar Chutney is now ready. Enjoy with Paratha, Puri, Dosa or Roti

Panch Phoran Tamatar Chutney
Panch Phoran Tamatar Chutney

panch · phoran · five spice · tomato · chutney · jeera · cumin · mustard · saunf · fennel · kalonji · nigella seeds · methi · fenugreek · salt · brown sugar · oil · turmeric

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