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. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 19 Apr 2018 in Recipes Course

New Update

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 list for Tomato And Burnt Garlic Chutney

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
to taste Salt
2 teaspoons Cumin seeds roasted and crushed
2 teaspoons Onion seeds (kalonji)
1 tablespoon Red chilli powder (deghi mirch)

Method

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.
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

#Butter #Citric acid #Cumin seeds #Garlic #Oil #Onion seeds (kalonji) #Onions #Red chilli powder (deghi mirch) #Salt #Sugar #Tomatoes #Vinegar