Quick & Spicy Tamatar ki ChutneyUsing KPG Masale – Ready in Minutes!

Are you trying to find a quick, spicy, and really tasty side dish to add some flair to your regular meals? The answer is Tamatar ki Chutney, a traditional Indian condiment cherished for its spicy, acidic, and faintly smokey taste. And this simple tomato chutney becomes a powerful flavour explosion that can be prepared in a matter of minutes when KPG Masale is added!
This chutney is always a hit whether it's served with rice, pakoras, parathas, or just as a dip for snacks. The best part is that it only requires basic ingredients and is ideal for last-minute meal additions or hectic mornings.

What makes KPG Masale?

Every Indian cuisine gains authenticity and depth from the use of KPG Masale's premium, fragrant spices. When it comes to making this chutney, KPG's red chilli powder, cumin, mustard seeds, and hing (asafoetida) take care of all the work, turning regular tomatoes into a potent, fiery, and unique meal.

🥣 Ingredients:

Here’s what you’ll need:
• 4 medium-sized ripe tomatoes (chopped)
• 2 tablespoons oil (preferably mustard oil or vegetable oil)
• 1 teaspoon mustard seeds (rai) – KPG Masale
• 1/2 teaspoon cumin seeds (jeera) – KPG Masale
• A pinch of hing (asafoetida) – KPG Masale
• 2 dried red chilies (optional, for extra heat)
• 1 teaspoon ginger paste
• 2 garlic cloves (crushed)
• 1/2 teaspoon turmeric powder – KPG Masale
• 1 teaspoon red chilli powder – KPG Masale (adjust to taste)
• Salt to taste
• 1 teaspoon sugar (optional, balances the tang)
• Fresh coriander leaves for garnish

Method: Methodical

Step 1: First, warm the oil. Heat the oil in a pan over a medium temperature to begin. Add the mustard seeds once it is heated. Add dried red chiles, cumin seeds, and hing when they start to crackle. Give them a few seconds to sizzle till fragrant.
Step 2: Add Aromatics in Step Two Add the smashed garlic and ginger paste now. Sauté until the raw smell goes away, 30 to 40 seconds. Your chutney's base should now smell toasty and warm.
Step 3: Cook the tomatoes in step three. Stir thoroughly after adding the diced tomatoes to the pan. Simmer over medium-high heat for 5 to 7 minutes, or until the tomatoes are tender and beginning to break down.
Step 4: Add Some Flavor It's time to work the magic! Add salt, turmeric, and KPG red chilli powder. Stir well. To balance the flavor if the tomatoes are very sour, add a small amount of sugar.
Step 5: Blend in Step Five (Optional) Allow it to cool somewhat before blending it to the consistency you want if you like a smooth chutney. For a chunky texture, you may also use a spoon to crush it a little.
Step 6: Present and Garnish Serve hot or cold, garnished with fresh coriander leaves.
Serving Recommendations: The following foods go well with this fiery tamatar ki chutney:
Rotis or hot parathas
Dal and steamed rice.
Fried foods such as samosas or pakoras
Idli or dosa for a fiery North-South blend
Even as a filler for wraps or a sandwich spread!

💡 Tips & Variations:

• Add onions: Sauté some chopped onions before adding tomatoes for extra depth.
• Smoky flavor: Roast tomatoes over flame for a smoky chutney base.
• South Indian twist: Add curry leaves and a touch of tamarind.

Final Thoughts

There’s something comforting about a recipe that’s both simple and packed with flavor. With just a few ingredients and the powerful punch of KPG Masale, this Quick & Spicy Tamatar ki Chutney becomes more than just a side—it becomes the star of your plate. So next time your meal needs a quick fix of flavor, whip up this chutney in minutes. Your tastebuds (and your guests) will thank you!