How to make Tomato And Burnt Garlic Chutney - Tomato And Burnt Garlic Chutney.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tomatoes (टमाटर), Garlic (लहसुन)

Cuisine : Indian

Course : Pickles, Jams and Chutneys

Tomato And Burnt Garlic Chutney Recipe Card

Tomato And Burnt Garlic Chutney

Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

For more recipes related to Tomato And Burnt Garlic Chutney checkout Oven Roasted Tomato Chutney, Tomato Chutney, C, Tamatar Ki Chutney . You can also find more Pickles, Jams and Chutneys recipes like Salsa Fresca, Aalch Chutin , Instant Mango Pickle, Mutton Pickle.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet and Sour

Ingredients for Tomato And Burnt Garlic Chutney Recipe

  • Tomatoes 2 kilograms

  • Garlic sliced 20 cloves

  • Sugar 250 grams

  • Citric acid 1 teaspoon

  • Oil 1 tablespoon

  • Onions 3 medium

  • Butter 20 grams

  • Vinegar 4 tablespoons

  • Salt to taste

  • Cumin seeds roasted and crushed 2 teaspoons

  • Onion seeds (kalonji) 2 teaspoons

  • Red chilli powder (deghi mirch) 1 tablespoon


Step 1

Blanch tomatoes in boiling water for two minutes and drain. Peel and chop roughly. Combine sugar and citric acid with two cups of water in a pan. Cook, uncovered, on low heat for ten minutes. Add the tomatoes and cook further till thick. Add vinegar and continue to cook for five minutes. Heat oil and sauté onions till translucent. Remove into a bowl and set aside.

Step 2

In the same pan add butter and sauté garlic till light brown and crisp in texture. Set aside. Add sautéed onions, fried garlic, salt, crushed roasted cumin seeds, onion seeds and red chilli powder to the cooked tomatoes. Mix well. Cool and store in sterilized bottles.