Tamatar Pyaz Ki Chutney

Ingredients

• 500 g Tomatoes (ripe red tomatoes, halved)
• 16 pcs Garlic Cloves (peeled and halved)
• 2 tbsp Vegetable Oil (neutral oil, such as canola or sunflower)
• 0.5 tsp Salt (regular table salt, adjust to taste)
• 0.25 tsp Black Salt (Kala Namak) (adds a subtle sulfur note)
• 0.5 tsp Red Chili Powder (adjust for heat)
• 3 tbsp Lemon Juice (freshly squeezed)
• 2 pcs Green Chilies (finely chopped, deseeded for less heat)
• 1 handful Fresh Coriander Leaves (chopped)
• 0.5 medium Onion (finely chopped)

Instructions

1. Prepare Ingredients

   Wash the tomatoes and cut each into two halves. Peel the garlic cloves and cut each in half. Finely chop the onion, green chilies and coriander. Measure all spices and lemon juice.

   Time: PT5M

2. Heat Oil and Add Produce

   Place the frying pan over medium heat, add 2 tbsp oil, and let it warm for about 30 seconds. Add the tomato halves cut‑side down and the halved garlic cloves.

   Time: PT2M

   Temperature: medium

3. Cover and Roast

   Sprinkle ½ tsp regular salt over the tomatoes and garlic, then cover the pan with a lid. Roast for 2 minutes on medium‑low heat.

   Time: PT2M

   Temperature: medium‑low

4. Flip and Roast Uncovered

   Remove the lid, flip the tomatoes so the other side faces down, and continue roasting uncovered for another 2‑3 minutes until both sides are nicely browned and soft.

   Time: PT3M

   Temperature: medium

5. Remove Skins and Transfer

   When the tomatoes are soft, the skins will start to peel away. Using a spoon, gently remove the skins and transfer the roasted tomatoes to a mixing bowl. Keep the garlic in the pan for a few more seconds to finish roasting.

   Time: PT2M

6. Mash Tomatoes and Garlic

   Using a potato masher, mash the tomatoes together with the roasted garlic until a smooth, slightly chunky puree forms.

   Time: PT2M

7. Season the Chutney

   Stir in black salt, red chili powder, lemon juice, chopped green chilies, chopped onion, and coriander. Mix well to combine all flavors.

   Time: PT2M

8. Serve

   Transfer the chutney to a serving bowl and enjoy with roti, paratha, biryani or any grain dish.

   Time: PT1M

Nutrition Facts

Calories

90

Protein

2 g

Carbohydrates

12 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Tomatoes: canned diced tomatoes, drained
• Instead of Garlic Cloves: garlic paste, 1 tbsp
• Instead of Vegetable Oil: ghee, 2 tbsp
• Instead of Salt: sea salt
• Instead of Black Salt (Kala Namak): regular salt
• Instead of Red Chili Powder: paprika for milder flavor
• Instead of Lemon Juice: lime juice
• Instead of Green Chilies: green chili paste, 1 tsp
• Instead of Fresh Coriander Leaves: fresh mint leaves
• Instead of Onion: shallots, finely chopped

Equipment Needed

• Frying Pan
• Wooden Spoon or Spatula
• Knife
• Cutting Board
• Mixing Bowl
• Potato Masher
• Measuring Spoons
• Serving Bowl

Critical Steps — Do Not Skip

• Roast tomatoes and garlic until skins loosen and the flesh is soft.
• Peel off the tomato skins before mashing.
• Mash the roasted tomatoes and garlic thoroughly for a smooth texture.
• Season with black salt, lemon juice, chilies, onion and coriander for balanced flavor.

Chef Tips from the Video

• For a smoky flavor, char the tomatoes directly over an open flame before roasting.
• A pinch of roasted cumin powder adds depth without overpowering the fresh taste.
• If you prefer a smoother texture, pass the mashed mixture through a fine sieve.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in a sealed jar for up to 1 month; thaw in fridge before use.

Room temperature: Not recommended; chutney may spoil quickly.

Make-Ahead Tips

• The chutney tastes even better after resting for a few hours in the fridge.
• Prepare up to the seasoning step a day ahead; store refrigerated and stir before serving.

Frequently Asked Questions