Burnt tomato chutney recipe
Learn how to make a delicious burnt tomato chutney, also known as charred tomato chutney, with this easy-to-follow recipe that includes step-by-step pictures and a helpful video. This flavorful chutney is prepared by charring tomatoes, green chilies, and garlic. You have the option to include garlic or replace it with cumin powder. Serve this delectable burnt tomato chutney with rice, chapati, or roti.In this recipe, I've used coconut oil, but feel free to substitute it with sesame oil or any other oil of your preference. If the burnt tomato chutney turns out too sour, you can add a small amount of jaggery to balance the taste.This sutta tomato chutney or charred tomato gojju can be prepared quickly with minimal ingredients. Make sure to use ripe tomatoes for the best flavor. Adjust the salt and jaggery levels according to your taste preferences.
Ingredients
- 2 2 well ripened tomatoes
- 2-3 green chillies
- 3-4 cloves of garlic
- Salt as per your taste
- Some coriander leaves
- 1 tsp oil
- Little jaggery if the tomatoes are sour
Instructions
- Take tomatoes, green chillies and garlic. Make a "+" line on the tomatoes for better cooking.
- To begin with start charring the tomatoes over the flame using a roasting net. You can even pierce a stick through the tomato and roast.
- Keep flipping the tomatoes often until they are completely roasted and soft.
- Next roast the green chillies.
- Roast the garlic cloves as well.
- Peel the tomatoes once the excess heat is reduced.
- Peel the garlic as well.
- Roughly chop them and mash them. You can use a hand masher or a food processor or a chopped or a mixer grinder.
- I have used mixer grinder and used the pulse mode. Make sure you don't grind it into a fine paste.
- Transfer the chutney into a bowl. Add in salt as per your taste.
- Add in coriander leaves.
- Add in a tsp of oil.
- Mix everything well and serve it with either rice or chapati or roti.
Tried this recipe?Let us know how it was!