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Tomato Chutney with Panch Phoran

Tomato Chutney with Panch Phoran

A sweet, yet spicy chutney that goes well with any type of curry or grilled meat. This tomato chutney keeps well in the fridge for a few weeks.


  • 5 Tbsp Tamarind
  • 1 lb ripe tomatoes
  • 2 tsp mustard oil or olive oil
  • 2 Tbsp Panch Phoran
  • 2 Fresh hot chilies, chopped
  • 1 cup sugar
  • 1 tsp salt
  • ½ cup dates, chopped and pitted or raisins


  1. 1

    Soak tamarind in ¼ cup hot water to extract pulp. Remove fibers and seeds.

  2. 2

    Skin tomatoes and chop into large pieces.

  3. 3

    Heat a pot on medium. Add oil and fry panch phoran until it sizzles. Add remaining ingredients. Simmer, uncovered, stirring on occasion, until you reach desired texture.