How to make Tomato And Burnt Garlic Chutney -

Tomato And Burnt Garlic Chutney. This chutney has a strong garlic flavor and goes very well with idli or dosa etc. This chutney makes an important part of meal in India with the combination of Tomato, red chilli and burnt garlic chutney gives a delicious taste.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Indian

Course : Pickles, Jams and Chutneys

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 Chile Con Queso Chutney Tomato Chutney Tamarind Leaves Chutney-Cook Smart

Tomato And Burnt Garlic Chutney

Tomato And Burnt Garlic Chutney Recipe Card


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!

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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.