Tomatoes – 8 Nos (Vertically halved)
Oil – 1 tbsp + 1 tsp
Red Chilli – 4 Nos
Mustard (Rai) – ½ tsp
Cumin Seed (Jeera) – ½ tsp
Garlic – 2 tbsp (Finely chopped)
Onion – 1 No (Finely chopped)
Chilli Powder – ¾ tsp
Sugar – ½ tsp
Salt – to taste
Heat 1 tsp of oil in a pan. Spread it evenly in the pan. Sprinkle a little salt evenly above the oil
Arrange the tomatoes in the pan.
Cover the pan with a lid and cook in a medium flame till the tomatoes burn a little.
Flip all the tomatoes and keep cooking till the other side burns a little. Do not cover with the lid this time.
Allow it to cool and remove to a bowl. Peel the skin and discard the skin.
Crush the tomatoes coarsely.
Heat 1 tbsp. of oil. Break the chilies and roast it in the oil till it becomes brown. Remove and allow to cool. Crush into coarse powder.
In the same oil, add mustard. When it start crackling, add cumin seed and allow it to splatter.
Add garlic. Let the garlic turn pinkish and semi crispy. Add onion and stir for a couple of minutes.
Add salt and sugar.
Keep stirring occasionally. Let the onion turn pink.
Then add the crushed tomatoes, red chilies and chili powder.
Cook for 5 to 6 minutes.
Burnt Tomato Chutney is ready for serving with Idli, Dosa, and Roti and even with Rice.
Options: Reduce the quantity of Red Chilli if the Chilli is of very high spicy variety. Red Chilli Powder is used to give color to the Chutney. It can be avoided if the Chutney has to be less spicy.