VIRAL TOMATO CHUTNEY RECIPE

Ingredients

• 500 g Tomatoes (ripe, washed and quartered)
• 4 pieces Garlic Cloves (peeled)
• 1 tsp Red Chili Powder (adjust to taste)
• 1 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 1 pinch Asafoetida (Hing)
• 2 tbsp Oil (mustard oil or any neutral oil)
• 1 tsp Salt
• 1 tsp Sugar (optional, balances acidity)
• 1 tsp Lemon Juice (freshly squeezed)
• 2 tbsp Fresh Coriander Leaves (chopped for garnish)

Instructions

1. Prepare Tomatoes

   Wash the tomatoes thoroughly, pat dry, and cut each into quarters.

   Time: PT5M

2. Roast Tomatoes on Tawa

   Heat the tawa over medium‑high flame. Place the tomato quarters cut‑side down and roast, turning occasionally, until the skins are charred and the flesh is soft, about 10‑12 minutes.

   Time: PT12M

3. Temper Spices

   In the same tawa add 2 tbsp oil, let it heat, then add mustard seeds. When they start popping, add cumin seeds, a pinch of asafoetida, and the peeled garlic cloves. Sauté for about 1 minute until garlic turns golden.

   Time: PT2M

4. Blend the Chutney

   Transfer the roasted tomatoes, tempered spices, garlic, red chili powder, salt, and sugar to a blender. Blend until smooth, adding a splash of water if needed.

   Time: PT5M

5. Simmer the Chutney

   Return the blended mixture to the tawa, bring to a gentle boil, then simmer for 5 minutes, stirring occasionally, to let the flavors meld.

   Time: PT5M

6. Finish and Garnish

   Stir in the lemon juice, turn off the heat, and garnish with chopped coriander leaves.

   Time: PT1M

7. Serve

   Transfer the chutney to a serving bowl. It pairs wonderfully with paratha, rotis, dosa, or as a dip for snacks.

   Time: PT1M

Nutrition Facts

Calories

80

Protein

2 g

Carbohydrates

12 g

Fat

4 g

Fiber

2 g