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टमाटर-प्याज़ की चटनी | Tamater-Pyaz ki Chatni

Name: टमाटर-प्याज़ की चटनी | Tamater-Pyaz ki Chatni
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Punjabi
Ingredients: 1 medium tomato, halved — टमाटर; 1 small red onion, cut into chunks — लाल प्याज़; 1 green chilli (whole) — हरी मिर्च; a handful of marwa / Thai basil leaves (nazpos in Punjab) — मरवा / नाज़पोस; a handful of pudina (fresh mint leaves) — पुदीना; 1 tsp amchur (dry mango powder) — आमचूर; ½ tsp red chilli flakes — लाल मिर्च के गुच्छे; 1 tsp desi shakkar (raw granular cane sugar) — देसी शक्कर; salt to taste — नमक; 1 tsp olive oil (added at the very end) — ऑलिव ऑयल

Hand-pounded in the kundi, fresh and fiery — Maa's no-cook chutney

⏱️ Prep Time: 10 min ⏰ Total Time: 10 min 🍽️ Servings: 2 ⭐ Easy 📊 45 cal/serving

Punjabi Condiments & Chutneys

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Oil Usage

🟢 1 tsp Olive oil Low-Oil

Ingredients

2 srv

Main

1 medium tomato, halved — टमाटर
1 small red onion, cut into chunks — लाल प्याज़
1 green chilli (whole) — हरी मिर्च
a handful of marwa / Thai basil leaves (nazpos in Punjab) — मरवा / नाज़पोस
a handful of pudina (fresh mint leaves) — पुदीना
1 tsp amchur (dry mango powder) — आमचूर
½ tsp red chilli flakes — लाल मिर्च के गुच्छे
1 tsp desi shakkar (raw granular cane sugar) — देसी शक्कर
salt to taste — नमक
1 tsp olive oil (added at the very end) — ऑलिव ऑयल

Instructions

Wash all the vegetables and herbs thoroughly. Place the tomato halves, onion chunks, and green chilli into the kundi (stone mortar).

💡 Tip: Use a heavy stone kundi if you have one — the weight of the granite pestle does all the work and gives the chutney its distinct hand-pounded character. A blender makes it too watery.

Add the marwa, pudina, amchur, red chilli flakes, desi shakkar, and salt into the kundi with the vegetables.

💡 Tip: Marwa (Thai basil / nazpos) is the secret flavour here — it gives a floral, slightly peppery fragrance you won't get from mint alone. Don't substitute it.

Pound everything together with the pestle until you get a coarse, chunky chutney — not too smooth. The texture should still have small visible bits. Finally, drizzle in the olive oil and give it one last mix.

💡 Tip: Stop pounding while there is still some texture left — the chutney should be chunky, not a paste. The olive oil goes in at the very end, not before.

📊 Nutrition Facts

Per serving (servings 2)

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About This Recipe

A bold, no-cook chutney made in minutes — ripe tomato, red onion, green chilli, pudina, and marwa (Thai basil / nazpos) all pounded together in a stone kundi with amchur, desi shakkar, and a final drizzle of olive oil. Fresh, fiery, and fragrant.