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Introduction:
A simple yet delicious chutney is making waves across This Tomato Chutney recipe has become a viral sensation. The reason? Its taste is so irresistible that people claim they end up eating four rotis instead of two! this is the indian dish that every indian like to eat this dish
This chutney doesn’t need fancy ingredients. No vegetables, no gravy, not even complicated spices. Yet, the recipe delivers a flavour bomb that’s easy to make, needs just a few ingredients, and pairs perfectly with roti, rice, pulao, or even biryani. this is also good for the test
Let’s explore this step-by-step chutney recipe and understand why this humble chutney is winning hearts. that every one like to eat this dish
Why This Chutney is Trending?
- No vegetables, yet full of flavour this is also important
- Roasted garlic and tomato combo gives it a smoky, rustic touch
- Only a few ingredients needed or you can add as you need also
- Tastes like something straight out of a dhaba or a village kitchen
- Quick to prepare – ready in under 20 minutes
- Can be eaten with almost everything!
Ingredients
Let’s break down what you’ll need:
| Ingredient | Quantity |
|---|---|
| Tomatoes (red & ripe) | 500 grams |
| Garlic cloves | 15–16 cloves |
| Oil | 2 tablespoon |
| Salt (regular) | ½ teaspoon or as per taste |
| Black salt | ¼ teaspoon |
| Red chilli powder | ½ teaspoon |
| Lemon juice | 3 tablespoon |
| Green chillies | 2 (finely chopped) |
| Coriander leaves | As per taste |
| Onion | ½ medium (finely chopped) |
Step-by-Step Recipe:
Step 1: Tomato Prep
Start with 500 grams of tomatoes. Make sure they are fully ripe and red. Cut each tomato in two halves. or you can take more also
Heat a non-stick pan and add 2 tablespoon oil. Place the tomato halves in the pan with the cut side facing down. cutting is also important for the Chutney
Step 2: Add Garlic
Add 15–16 garlic cloves to the pan. If they are big, cut them into halves. Make sure the garlic touches the pan and not just lies on top of the tomatoes. This ensures proper roasting. this is also for the good test
Sprinkle ½ teaspoon salt over the tomatoes and garlic. or you can add as you need also
Step 3: Roast
Cover the pan and roast on medium-low flame for 2 minutes. After that, open the lid and flip the tomatoes. You’ll notice that the skin has started to soften and peel. this is also important step for the Chutney
Cook uncovered now, for another 2–3 minutes on medium flame so that the tomatoes get roasted properly from all sides. The smoky flavour comes from this process.
Step 4: Remove Skin & Separate
As the tomatoes become soft and peel easily, remove the tomato peels and transfer just the tomato pulp to a bowl. tyhis is also important for the ntroduction:
A simple yet delicious chutney is making waves across This Tomato Chutney recipe has become a viral sensation. The reason? Its taste is so irresistible that people claim they end up eating four rotis instead of two! this is the indian dish that every indian like to eat this dish
This chutney doesn’t need fancy ingredients. No vegetables, no gravy, not even complicated spices. Yet, the recipe delivers a flavour bomb that’s easy to make, needs just a few ingredients, and pairs perfectly with roti, rice, pulao, or even biryani. this is also good for the test
Let’s explore this step-by-step chutney recipe and understand why this humble chutney is winning hearts. that every one like to eat this dish
Why This Chutney is Trending?
- No vegetables, yet full of flavour this is also important
- Roasted garlic and tomato combo gives it a smoky, rustic touch
- Only a few ingredients needed or you can add as you need also
- Tastes like something straight out of a dhaba or a village kitchen
- Quick to prepare – ready in under 20 minutes
- Can be eaten with almost everything!
Ingredients
Let’s break down what you’ll need:
| Ingredient | Quantity |
|---|---|
| Tomatoes (red & ripe) | 500 grams |
| Garlic cloves | 15–16 cloves |
| Oil | 2 tablespoon |
| Salt (regular) | ½ teaspoon or as per taste |
| Black salt | ¼ teaspoon |
| Red chilli powder | ½ teaspoon |
| Lemon juice | 3 tablespoon |
| Green chillies | 2 (finely chopped) |
| Coriander leaves | As per taste |
| Onion | ½ medium (finely chopped) |
Step 1: Tomato Prep
Start with 500 grams of tomatoes. Make sure they are fully ripe and red. Cut each tomato in two halves. or you can take more also
Heat a non-stick pan and add 2 tablespoon oil. Place the tomato halves in the pan with the cut side facing down. cutting is also important for the Chutney
Step 2: Add Garlic
Add 15–16 garlic cloves to the pan. If they are big, cut them into halves. Make sure the garlic touches the pan and not just lies on top of the tomatoes. This ensures proper roasting. this is also for the good test or you can add as you need also
Sprinkle ½ teaspoon salt over the tomatoes and garlic. or you can add as you need also this will give you good test while eating
Step 3: Roast
Cover the pan and roast on medium-low flame for 2 minutes. After that, open the lid and flip the tomatoes. You’ll notice that the skin has started to soften and peel. this is also important step for the Chutney
Cook uncovered now, for another 2–3 minutes on medium flame so that the tomatoes get roasted properly from all sides. The smoky flavour comes from this process.
Step 4: Remove Skin & Separate
As the tomatoes become soft and peel easily, remove the tomato peels and transfer just the tomato pulp to a bowl. this is also important
Do not remove the garlic. Let it roast a little more until it turns golden brown. Stir the garlic gently on low flame for an extra minute.
Then add the garlic to the bowl with the tomatoes.
Step 5: Mash it Up
Use a masher or spoon to mash the tomatoes and garlic together. There’s no need for a mixer grinder. Hand mashing gives it a better rustic texture. this step is use full for the test of Chutney
Step 6: Add Spices & Flavours
Now add the following to the mashed mix:
- ¼ tsp black salt or you can add as you need also
- ½ tsp regular salt
- ½ tsp red chilli powder
- 3 tbsp lemon juice
- 2 chopped green chillies
- Chopped coriander leaves
- ½ medium chopped onion this is the main thing in the Chutney
Mix everything well.
Final Result
You now have a beautiful, flavour-loaded chutney ready to eat! It’s spicy, tangy, garlicky, and deeply satisfying. You can enjoy it with:
- Fresh hot roti
- Pulao
- Plain rice
- Even as a side with biryani or paratha
Pro Tips to Make It Better
- Always use ripe red tomatoes for a sweet-tangy base.
- Garlic should be roasted until golden for maximum flavour.
- Don’t skip lemon juice – it balances the salt and heat.
- Avoid grinding. Hand-mashing keeps the texture authentic.
- Want extra heat? Add a pinch of black pepper.
Why You’ll Love This Recipe
This chutney hits all the right spots:
- Minimal ingredients, maximum flavour
- Can be stored for 1–2 days in fridge
- Works great as a spread too
- Makes simple meals more interesting
Nutrition Value (Approximate Per Serving)
| Nutrient | Value |
|---|---|
| Calories | ~55 kcal |
| Protein | ~1g |
| Fat | ~3g |
| Carbs | ~6g |
| Fibre | ~1.5g |
This chutney is low-calorie, vegan, and gluten-free, making it perfect for all diets.
Storage Tip
Keep leftover chutney in an airtight container in the fridge. Use it within 1–2 days for the best taste.
Do not remove the garlic. Let it roast a little more until it turns golden brown. Stir the garlic gently on low flame for an extra minute.
Then add the garlic to the bowl with the tomatoes.
Step 5: Mash it Up
Use a masher or spoon to mash the tomatoes and garlic together. There’s no need for a mixer grinder. Hand mashing gives it a better rustic texture.
Step 6: Add Spices & Flavours
Now add the following to the mashed mix:
- ¼ tsp black salt
- ½ tsp regular salt
- ½ tsp red chilli powder
- 3 tbsp lemon juice
- 2 chopped green chillies
- Chopped coriander leaves
- ½ medium chopped onion
Mix everything well.
Final Result
You now have a beautiful, flavour-loaded chutney ready to eat! It’s spicy, tangy, garlicky, and deeply satisfying. You can enjoy it with:
- Fresh hot roti
- Pulao
- Plain rice
- Even as a side with biryani or paratha