Tomato Garlic Chutney: A 25-Year Family Recipe
A recipe perfected over two decades, our Tomato Chutney brings the bold, tangy flavours of Mithila straight from our Darbhanga kitchen to your table.
We have slow-cooked a memory and are now sharing it with you. This Tomato Garlic & Green Chili Chutney is a recipe that my sister Ranjana started making in the 90s. It's a taste that has traveled from Godda to Darbhanga, and now to your plate.
When my sister returned to Darbhanga, she asked, "Tumne ab tak tamatar ka kuch banaya nahi?" (You haven't made anything with tomatoes yet?). That's when we decided to work together and perfect her signature recipe. I was just waiting for you to return, I told her.
This is the story of my sister, Ranjana Ji. She first learned this recipe in the 90s while living in Godda, Jharkhand. She would often call me and say, "Kalpana, I made tomato chutney today, it reminds me of home." Now, we make it together for you.
About Our New Tomato Chutney: A Family Recipe
It is not factory-made, and you will notice the difference immediately. Because we use traditional grinding methods and sun-dry our ingredients, the chutney has a chunky, hearty texture that pairs perfectly with parathas or dal-chawal. We use pure mustard oil as a natural preservative, giving you that sharp, authentic pungency that machine-made pastes cannot replicate.
This is not a recipe we pulled from a book. It belongs to Ranjana, my sister. Back in the 90s, while living in Godda, she started making her own version of tomato garlic chutney. It became her way of staying connected to home. When she returned to Darbhanga last year, she asked me why we had not made it yet. We spent weeks in our kitchen refining that memory into the jar you see here.
We do not use high-speed machines as that would destroy the texture. Instead, we follow the traditional process. Fresh tomatoes, pungent garlic, and green chilies are hand-cut and slowly cooked in pure kachi ghani mustard oil. We let the sun do the work of drying, relying on salt and oil to preserve the flavour. You will find no vinegar, no sodium benzoate, and no artificial colours in our jars.
Because this is a handmade product, you will find a layer of mustard oil on top. This is essential for keeping the chutney safe without chemicals. It might feel spicy and sharp, just as authentic Bihari chutney should. If you enjoy a deep, savoury, and tangy punch with your morning aloo paratha or a simple lunch, this is for you. Keep it on your dining table, add a spoonful to plain dal-chawal to instantly lift the meal, or use it as a dip for snacks.
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