Tomato Garlic Chutney | Burnt & roasted tomato chutney
Tomato garlic chutney is a simple yet flavorful and tangy condiment that can be enjoyed with your favorite Indian meal.
Burnt and roasted tomato garlic chutney is a spicy, tangy, and sweet chutney that is an excellent accompaniment to idli and dosas. The roasted tomato chutney is made by roasting the tomatoes on the stovetop until they are burnt and then grinding them with other ingredients.
Tomato garlic chutney is a popular condiment in India. It is a chunky, spicy, and tangy sauce made with tomatoes and garlic. This chutney can be used as a dip for samosas or as an accompaniment to dal rice.
Burnt and roasted tomato chutney is a popular Indian condiment that originates from the southern part of India. The main ingredients are tomatoes, garlic cloves, dry red chili, tamarind, cumin seeds, and mustard seeds. Detailed ingredients and instructions are mentioned below.
Unlocking the Rich Flavors of Tomato Garlic Chutney
The Art of Balancing Ingredients
The key to making the best tomato-garlic chutney is finding a happy medium. Garlic's deep, savory flavor pairs wonderfully with the bright, acidic bite of ripe tomatoes. The trick is to get the proportions of these main tastes just right, with a supporting cast that plays well off of them.
Freshness Matters
To begin, select tomatoes that are at their peak of ripeness and sweetness. Your chutney's taste will be anchored by those ingredients. Use premium-quality garlic, which will provide both flavor and scent. Cumin and curry leaves are only two examples of aromatic herbs and spices that provide variety and depth to a dish.
- 3 Tomatoes (Medium)
- 30 Garlic Cloves
- 20 Deseeded Dry Red Chilies
- 1 tbsp Coriander Seeds
- 1 tsp Cumin Seeds
- 1/2 tsp Mustard Seeds
- 1 Tamarind (small piece)
- 1/4 cup Water (to soak chilies)
- 4 tbsp Oil
Roast 3 ripe tomatoes on the stove top with the help of a grill mesh or skewer. Cook until the skin turns black. Cook evenly on all sides. Remove from flame
Peel off the burnt skin of the tomatoes. Transfer to a grinding jar, slightly mash the tomatoes, and set aside.
Soak deseeded dry red chilies in water for 30 minutes and set aside.
To Heated Kadai add 2tbsp oil, when the oil gets heated add 30 cloves of garlic. Cook until the color changes to golden.
Once the garlic turns golden add 1 tbsp coriander seeds and ½ tsp cumin seeds. Saute for a few seconds then add soaked and strained dry red chilies. Cook on a medium flame for 2 minutes and remove from flame.