Sanjeev Kapoor

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Tomato And Burnt Garlic Chutney  Recipe

Tomato And Burnt Garlic Chutney.

This is an exclusive website recipe.

Preparation Time : 6-10 minutes

Cooking time : 16-20 minutes

Servings :

Tomato And Burnt Garlic Chutney

Main Ingredients

Tomatoes , Garlic




Pickle Jams Chutneys

Level Of Cooking



  • 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.

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