I have always been a person who loves experimenting when it comes to cooking. Even if something that I try turns out to be good in taste, I tend to look for ways of twisting the recipe with something that I haven’t tried before. The recipe that I’m sharing today only worked out right after being tried many times with different ways of cooking the tomatoes.
I originally used to prepare the dish using diced or pureed tomatoes before trying it with blanched tomatoes. What finally satisfied my taste buds is the relish I tried making with roasted tomatoes. Yes, I was ignorant to this way of cooking tomatoes until I watched someone roasting the tomatoes by directly exposing them to dry heat. Tomatoes, when roasted, helps their seeds to cook well thereby enhancing the flavor.
Here are the detailed instructions on how to make the Tomato Chutney.
Preparation Time: 30-45 minutes
Cooking Time: 25-30 minutes
6 large tomatoes
2 large onions (finely chopped)
8-10 garlic cloves (crushed)
¼ tsp crushed black pepper
1 tsp salt (or as per your taste)
1 tbsp oil/ghee
A pinch of asafoetida
½ tsp red chilli powder
For the Tomatoes:
Wash the tomatoes and pat them dry using a muslin cloth. Take a little amount of oil or ghee and gently apply it all over the tomatoes. Keep the tomatoes, one at a time, for roasting on an open flame of the stove. Keep turning it after every 2-3 minutes so that it gets evenly cooked. Remember to keep the tomatoes covered after roasting them in order to prevent the aroma from escaping. Let the tomatoes cool down for 15 minutes after which you need to peel the skin off the roasted tomatoes. Take a large bowl and puree the roasted tomatoes.
- Heat oil in a wok. (I use my wok but a heavy-bottomed pan would work as good).
- Add asafoetida and crushed garlic to the pan. Saute on high heat for a minute.
- Add onions and saute for 2-3 minutes. Add salt to help cook onions quickly and saute for another 3-4 minutes.
- Add the tomato puree prepared above and mix it well.
- Saute the tomatoes till the oil starts separating from the mixture.
- Now add red chilli powder and crushed black pepper. Stir the mixture well until it’s cooked properly.
- Keep the chutney covered while it cools down.
Garnishing: Garnish the chutney with coriander leaves and garlic cloves.
You can store it for a couple of days and it can be served with all types of breads.