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Tomato And Burnt Garlic Chutney

Tomato and burnt garlic 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.

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Tomato And Burnt Garlic Chutney

Main Ingredients Tomatoes, Garlic
Cuisine Indian
Course Pickles, Jams and Chutneys
Prep Time 6-10 minutes
Cook time 16-20 minutes
Serve 4
Taste Sweet and Sour
Level of Cooking Easy
Others Veg

Ingredients

  • 2 kilograms tomatoes
  • 20 cloves garlic sliced
  • 250 grams sugar
  • 1 teaspoon citric acid
  • 1 tablespoon oil
  • 3 medium onions
  • 20 grams butter
  • 4 tablespoons vinegar
  • Salt to taste 
  • 2 teaspoons cumin seeds roasted and crushed
  • 2 teaspoons onion seeds (kalonji)
  • 1 tablespoon red chilli powder (deghi mirch)

Method

  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.
  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.

Nutrition Info

Calories 1834
Carbohydrates 348.5
Protein 24.9
Fat 37.2
Other Fiber Iron- 22.4mg
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