This recipe for Tandoori Tomato Chutney is a viral sensation, combining roasted tomatoes, onion, garlic, and a blend of spices for a smoky and flavorful chutney. The roasting process adds depth to the flavors, and the tempering with sesame oil and aromatic spices takes it to the next level. Perfect as a condiment or side dish!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Roast the tomatoes, onion, and whole garlic until the surface turns slightly black over an open flame on wire gaze. .This will take around 5-7 minutes.
Dry roast the Kashmiri red chillies separately on open flame over wire gaze for a minute. Let all roasted ingredients cool down and remove the blackened peels.
Transfer the roasted ingredients into a mixie jar. Add coriander seeds, Bengal gram, asafoetida, and water.
Grind into a fine paste. Alternatively, you can use a mortar and pestle for grinding.
Heat a pan and add sesame oil. Add mustard seeds, dry chillies, fenugreek seeds, urad dal, green chillies, asafoetida, and curry leaves. Sauté for a minute.
Combine the tempering with the ground paste ,add a small piece of jaggery and mix well.
Once the oil separates, add some coriander leaves. Turn off the flame. Serve as a dip for parathas or dosa or as an pickle with rice.
Serve the chutney fresh for the best taste, but it can be refrigerated for up to 5-7 days.
Adjust the number of green chillies based on your spice tolerance.
Serve the chutney fresh for the best taste, but it can be refrigerated for up to 3 days.
Can I use regular red chillies instead of Kashmiri red chillies?
Yes, but Kashmiri red chillies are preferred for their mild heat and vibrant color.
Can I skip the tempering step?
Tempering adds a lot of flavor to the chutney, but you can skip it if you're short on time.
Can I use olive oil instead of sesame oil?
Sesame oil is recommended for its authentic flavor, but olive oil can be used as a substitute.
How do I store the chutney?
Store the chutney in an airtight container in the refrigerator for up to 5-7 days.
Can I make this chutney less spicy?
Reduce the number of green chillies and Kashmiri red chillies to make it less spicy.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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