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Burnt Tomato Chutney

tastydelightz by tastydelightz
December 28, 2016
in 30 minutes or less, All recipes, Chutney varieties
75
Burnt Tomato Chutney

Ingredients:

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

Method:

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.

IMG_7186-300x225 Burnt Tomato Chutney

Cover the pan with a lid and cook in a medium flame till the tomatoes burn a little.

IMG_7187-300x225 Burnt Tomato Chutney

Flip all the tomatoes and keep cooking till the other side burns a little. Do not cover with the lid this time.

IMG_7188-300x225 Burnt Tomato Chutney

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.

IMG_7189-300x225 Burnt Tomato Chutney

In the same oil, add mustard. When it start crackling, add cumin seed and allow it to splatter.

IMG_7191-300x225 Burnt Tomato Chutney

Add garlic. Let the garlic turn pinkish and semi crispy. Add onion and stir for a couple of minutes.

Add salt and sugar.

IMG_7192-300x225 Burnt Tomato Chutney

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.

 

Related

Tags: chutneysouth indiantomato
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