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–+ servings
top view of tomato chutney in a bowl
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4.80 from 5 votes

Hyderabadi Tomato ka khatta

Tangy tomato chutney, cooked with mild spices, originating from Hyderabadi Cuisine and eaten with pulavs and rice. Known as "tamatar ka khatta" in Urdu/Hindi
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dips & Condiments
Cuisine: South Asian
Servings: 2 cups of chutney
Calories: 500kcal
Author: Wajiha

Ingredients

  • 1 kg fresh tomatoes or canned
  • 1½ teaspoon table Salt or to taste
  • 1/2 teaspoon Crushed red chili flakes
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Red chili powder
  • 1 medium onion chopped 60 gm
  • 6 big cloves of garlic
  • 1/3 cup vegatable oil

Whole spices

  • 1/2 teaspoon Nigella seeds Kalonji
  • 1/2 teaspoon cumin seeds Zeera
  • 1/2 teaspoon mustard seeds Rye
  • 4 whole red chilies Saabit laal mirch
  • 8 to 10 curry leaves

Instructions

  • Add onion and garlic in a food processor until finely chopped. Remove and set aside.
  • Add tomatoes in the food processor and process till it becomes finely chopped (salsa consistency). DO NOT ADD WATER.
  • In a saucepan or small pot, add oil and place on the stove at medium heat.
  • Add the chopped onion and garlic, along with all the whole spices. Saute till the onions and garlic become slightly golden.
  • Reduce the heat to low, and add all the remaining spices and salt, saute for 1 to 2 mins.
  • Now put all chopped tomatoes in the pot and increase the flame back to medium high. Once you see the tomatoes have heated up, put the lid on and let the tomatoes cook for 10 to 15 mins.
  • Once all the water from the tomatoes has evaporated, cook for another 5 mins until you see oil seperate on the sides.
  • Now add 1 cup water and cook for another 5 mins at medium to high flame or until you start seeing oil seperation again on the sides.
  • Serve warm or room temperature with rice or dishes of your choice.

Notes

  1. The chutney or Khatta can safely be consumed for 1 month to 45 days after it has been made, if refrigerated.
  2. You can also freeze the chutney for upto 4 months.
  3. Save the chutney in an airtight container in the fridge and simply leave outside to come down to room temperature before serving
  4. This chutney is served at room temperature so it doesn't need heating up prior to being served.

Nutrition

Serving: 1cup | Calories: 500kcal | Carbohydrates: 74g | Protein: 16g | Fat: 78g | Saturated Fat: 5g | Polyunsaturated Fat: 68g | Trans Fat: 1g | Sodium: 1273mg | Fiber: 18g | Sugar: 40g