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tamatar Archives - EvernewRecipes.com
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Hot Chilli Tomato Chutney Recipe

Hot Chilli Tomato Chutney Ingredients:

Hot Chilli Tomato Chutney Recipe
Hot Chilli Tomato Chutney Recipe
  • 2 – medium size firm tomatoes
  • 1/2 tsp – cumin seeds
  • 1/2 cup – soft jaggery/1/2cup powedered sugar
  • 1 tsp – chilli powder
  • 1 or 2 – bayleaves
  • 1 – small cinnamon stick
  • 3 to 4 – cashewnut, crushed
  • 1 tbsp – oil
  • 1/2 cup – water
  • 1 tsp – salt

How to make Hot Chilli Tomato Chutney:

  • Chop the tomatoes and keep it aside.
  • Heat oil in a pan and add cumin seeds, bay leaves and cinnamon stick and let it splutter.
  • Now add the chopped tomatoes, salt, chilli powder and saute it for some time.
  • Add water and jaggery/sugar and cook till the tomatoes become soft and the chutney becomes thick in consistency.
  • Take it from fire and add the crushed cashew and serve.

Tomato Pickle Recipe

Tomato Pickle Ingredients:

  • 1 kg firm red tomatoes washed and cubed
  • 6 tbsps sesame oil (you can substitute this with vegetable/canola/sunflower oil)
  • 2 golf-ball sized lumps of tamarind (remove seeds and soak in a little hot water to soften)
  • 8-10 green chillies (adjust these to your taste if this amount is too hot for you)
  • 2 tsps fenugreek seeds
  • 2 tsps cumin seeds
  • 2 tsps mustard seeds
  • 1/2 tsp asafetida
  • Salt to taste

How to make Tomato Pickle:

  • In a deep pan, heat 3 tbsps of sesame oil and add tomatoes. Fry until they are soft and then mash roughly.
  • Grind the tamarind and green chillies into a paste and add to the mashed tomato paste.
  • In another pan heat 3 tbsps of sesame oil and add the mustard seeds. When they splutter add the fenugreek seeds and fry. Now add the asafetida and remove from the fire.
  • Pour this hot mix onto the tomato-tamarind-green chilli paste and mix well.
  • Check and adjust seasoning.
  • Allow to cool and store in a glass bottle in the refrigerator.
  • Eat with plain rice or chapati or as an accompaniment with other dishes.

Kerala Tomato Pickle Recipe

Tomato Pickle Recipe Image
Kerala Tomato Pickle Recipe Image


  • 1 Kg Firm Red Tomatoes
  • 7 Tsp Sesame Oil
  • 8-10 Green Chilies
  • Small Lump of Tamarind
  • 2 Tsp Mustard Seeds
  • ½ Tsp Asafetida
  • Salt for Taste
  • 2 Tsp Fenugreek Seeds
  • 2 Tsp Cumin Seeds

How to make Kerala Tomato Pickle:

  • Cut the tomatoes into small pieces and fry in 4 tsp of sesame oil.
  • Grind tamarind and green chilies into a paste
  • Add this paste to the smashed tomatoes.
  • Fry mustard seeds in another pan with 3 tsp of sesame oil.
  • While they splutter, add fenugreek seeds and fry.
  • Later, add asafetida and remove from the fire.
  • Mix this hot mix with the tomato paste and add salt.
  • Allow it to cool, store it in a container and keep the container in the refrigerator.

Green Tomato Pickle Recipe

Green Tomato Pickle Recipe
Green Tomato Pickle Recipe Image


  • 2 gallons sliced green tomatoes
  • 12 onions, sliced
  • 2 tablespoons mustard seed
  • 2 tablespoons canning salt
  • 2 tablespoons whole peppercorns
  • 1 tablespoon whole allspice and cloves
  • 1 pint sugar
  • 1 quart white vinegar

How to make Green Tomato Pickle:

  • Combine spices with vinegar; bring to a rapid boil for 5 minutes.
  • Stir in sugar, stirring until dissolved.
  • Reduce heat to a simmer and stir in tomatoes and onions; simmer until nearly tender (about 5 minutes), remembering that vegetables will continue to cook for another 20 minutes or so while being processed and cooling off.
  • Ladle into clean hot jars leaving 1/4″ head-space.
  • Wipe rims of jars clean.
  • Adjust 2 piece caps.
  • Process in a boiling water bath for 10 minutes.

Tomato Raita Recipe

Tomato Raita Recipe Image
Tomato Raita Recipe Image


  • 1/2 kg Plain Yogurt
  • 250 grams Cucumber
  • 1 tbsp Mint leaves (minced)
  • 2 Tomatoes
  • 1 tbsp Green chilli (minced)
  • 1 tbsp Black cumin seed (roasted) .1 tbsp Black pepper powder
  • Salt to taste

How to make Tomato Raita:

  • Grate the peeled cucumbers and keep aside.
  • Cut tomatoes into small pieces and keep aside .
  • Beat the yogurt to get smooth consistency.
  • Add salt, black pepper powder, paste of green chillies and mint leaves.
  • Mix well.
  • Add grated cucumbers and diced tomatoes.
  • Mix well.
  • Sprinkle roasted cumin seeds on the top.
  • Tomato raita is ready to serve.
  • Enjoy!

Tomato Chutney Recipe


  • 1 kg Tomatoes (Tamatar)
  • 1 teaspoon Red chili pepper (Lal Mirchi)
  • 30 grams fresh Ginger (Adrak) (2 tsps long strips)
  • 2 cloves Garlic (Lasun), chopped
  • 60 grams Raisins (Kishmish) (4 tsps)
  • 2 teaspoons Salt (Namak)
  • 1 Onion (Pyaj)
  • 240 grams Sugar (Cheeni) (1 1/22 cup)
  • 3/4 teaspoon crushed big Cardamoms (Elaichi Moti)
  • 1 1/2 cups Vinegar (Sirka)
  • 10 blanched Almond (Badam)


  • Put the tomatoes in boiling water for 5 minutes.
  • Take out from the water, wipe and remove their skins and cut into small pieces.
  • Cut ginger into long, thin slices.
  • Put tomatoes, Red chili pepper , chopped garlic and ginger into a degchi and cook till tender.
  • Stir constantly until thick.
  • Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.
  • Remove from the fire, cool and keep in air tight jar.