Jab Kuch Samjh Na Aae To Yeh Tasty Recipe Banae 2 Ki Jagah 4 Roti Khaenge
Jab Kuch Samjh Na Aae To Yeh Tasty Recipe Banae 2 Ki Jagah 4 Roti Khaenge is a easy Indian recipe that serves 4. 30 calories per serving. Recipe by Shan e Delhi on YouTube.
Prep: 10 min | Cook: 10 min | Total: 25 min
Cost: $2.55 total, $0.64 per serving
Ingredients
- 4 medium Tomatoes (washed, cut in half)
- 4 large Garlic Cloves (peeled)
- 1/2 teaspoon Salt (regular table or kosher salt)
Instructions
Prepare Ingredients
Wash the tomatoes, cut each in half, and peel the garlic cloves.
Time: PT5M
Roast Tomatoes and Garlic
Heat the skillet over medium heat, add the tomato halves cut‑side down and the whole garlic cloves, sprinkle with salt, and roast, turning occasionally, until the skins are blistered and the garlic is golden, about 8‑10 minutes.
Time: PT10M
Temperature: Medium heat
Peel the Roasted Tomatoes
Transfer the roasted tomatoes to a plate, let them cool for a minute, then slip off the charred skins and discard them.
Time: PT2M
Mash the Ingredients
Place the peeled tomatoes and roasted garlic into the mixing bowl and mash with a fork or potato masher until smooth. Adjust salt to taste.
Time: PT5M
Serve or Store
Transfer the chutney to a clean jar. Serve immediately or refrigerate.
Time: PT3M
Nutrition Facts
- Calories
- 30
- Protein
- 1 g
- Carbohydrates
- 7 g
- Fat
- 0 g
- Fiber
- 2 g
Dietary info: Vegan, Vegetarian, Gluten‑Free, Dairy‑Free
Allergens: Garlic
Ingredient Substitutions
- Instead of Tomatoes: Canned diced tomatoes (drained), Roma tomatoes
- Instead of Garlic Cloves: Garlic powder (1/2 tsp), Roasted garlic paste
- Instead of Salt: Sea salt, Low‑sodium salt
Equipment Needed
- Non‑stick Skillet
- Knife
- Cutting Board
- Spatula
- Mixing Bowl
- Fork or Potato Masher
Critical Steps — Do Not Skip
- Roasting the tomatoes and garlic until skins blister.
- Peeling off the charred tomato skins while they are still warm.
Chef Tips from the Video
- Use a mix of red and yellow tomatoes for a brighter color.
- Add a pinch of roasted cumin powder for extra depth (optional).
- For extra heat, stir in a finely chopped green chili after mashing.
Troubleshooting
Chutney is too watery.
Return the mixture to the skillet over low heat and simmer for 2‑3 minutes, stirring constantly, until excess moisture evaporates.
Chutney is too thick.
Add a teaspoon of warm water or a splash of lemon juice and stir until the desired consistency is reached.
Skin does not peel easily.
Cover the roasted tomatoes with a clean kitchen towel for a minute; the steam will loosen the skins.
Storage
Refrigerator: Store in an airtight jar for up to 5 days.
Freezer: Freeze in small portions for up to 1 month.
Room temperature: Not recommended; keep refrigerated after preparation.
Make-Ahead Tips
- Prepare the chutney a day ahead and store in the refrigerator; flavors meld and deepen.
- Freeze portions in ice‑cube trays for quick use later.
Frequently Asked Questions
What is the cultural significance and history of tomato chutney in Indian cuisine?
Tomato chutney is a modern Indian condiment that gained popularity after tomatoes became widely cultivated in the subcontinent during the British colonial period. It blends the traditional Indian love for tangy, spicy relishes with the sweet acidity of tomatoes, making it a versatile accompaniment for dosas, idlis, and flatbreads.
What are the traditional regional variations of tomato chutney in Indian cuisine?
In South India, tomato chutney often includes mustard seeds, curry leaves, and dried red chilies, while in Western India (Gujarat/Rajasthan) it may be sweeter with added jaggery. Some North Indian versions incorporate roasted cumin and fenugreek for a smoky flavor.
How is spicy roasted tomato garlic chutney traditionally served in Indian households?
It is typically served as a side dip with hot steamed rice, parathas, or as a topping for samosas and pakoras. In many homes it is also paired with idli‑dosa breakfasts, adding a tangy punch to the milder batter.
What occasions or celebrations is tomato chutney associated with in Indian culture?
Tomato chutney is a common everyday condiment but also appears on festive spreads during Diwali and regional harvest festivals, where a variety of chutneys are offered to guests as part of the snack platter.
What authentic traditional ingredients are essential for a classic Indian tomato chutney versus acceptable substitutes?
Traditional ingredients include fresh ripe tomatoes, garlic, mustard seeds, dried red chilies, curry leaves, and a pinch of salt. Substitutes can be canned tomatoes, garlic powder, or a splash of lemon juice if fresh garlic is unavailable, though the flavor profile will shift slightly.
What other Indian dishes pair well with spicy roasted tomato garlic chutney?
It pairs beautifully with South Indian staples like dosa, idli, and uttapam, as well as North Indian breads such as paratha and naan. It also works as a dip for fried snacks like samosas, pakoras, and bhajis.
What are the most common mistakes to avoid when making spicy roasted tomato garlic chutney?
Common mistakes include under‑roasting the tomatoes, which leaves a raw flavor, and over‑cooking the garlic, which can turn bitter. Also, adding too much salt early can mask the natural sweetness of the tomatoes.
Why does this recipe roast the tomatoes and garlic instead of boiling them?
Roasting concentrates the natural sugars and adds a smoky depth that boiling cannot achieve. The charred skins also impart a subtle bitterness that balances the chutney’s tanginess.
Can I make spicy roasted tomato garlic chutney ahead of time and how should I store it?
Yes, the chutney can be prepared a day ahead. Store it in an airtight jar in the refrigerator for up to five days, or freeze in small portions for up to a month. Bring to room temperature before serving.
What texture and appearance should I look for when the chutney is done?
The chutney should be smooth yet slightly coarse, with a deep red-orange hue. It should coat the back of a spoon without being watery, and the aroma should be smoky with a hint of garlic.
How do I know when the roasted tomatoes are done cooking?
The tomatoes are done when their skins are blistered and charred in spots, the flesh is soft, and a caramelized aroma fills the kitchen. A quick press with a fork should easily pierce the flesh.
What does the YouTube channel Shan e Delhi specialize in?
The YouTube channel Shan e Delhi focuses on easy-to-follow Indian home‑cooking recipes, especially street‑food inspired snacks, quick condiments, and traditional dishes presented in a friendly, step‑by‑step style.
How does the YouTube channel Shan e Delhi's approach to Indian cooking differ from other Indian cooking channels?
Shan e Delhi emphasizes minimal equipment, fast preparation times, and practical tips for busy home cooks, often using pantry staples and simple roasting techniques rather than elaborate spice‑roasting or long‑hour cooking methods seen on many other channels.
Last updated: September 2, 2026
