Viral tomato chutney recipe

Ingredients

• 6 medium Tomatoes (ripe plum or vine tomatoes, halved)
• 5 pieces Garlic Cloves (peeled)
• 1 tablespoon Vegetable Oil (for frying garlic)
• 1 teaspoon Salt (adjust to taste)
• 1 small Onion (finely chopped)
• 2 tablespoons Fresh Coriander Leaves (chopped)
• 2 pieces Green Chilies (finely chopped, seeds removed for milder heat)
• 0.5 teaspoon Red Chili Powder (adjust for heat)
• 0.25 teaspoon Cumin Powder
• 1 tablespoon Lemon Juice (freshly squeezed)

Instructions

1. Prepare Ingredients

   Wash the tomatoes, cut them in half cross‑wise, peel the garlic cloves, finely chop the onion, coriander leaves, and green chilies.

   Time: PT5M

2. Fry Garlic

   Heat the frying pan over medium heat, add 1 tablespoon of oil, then add the peeled garlic cloves. Fry until they turn light golden, about 2 minutes, stirring constantly to avoid burning.

   Time: PT2M

   Temperature: Medium heat

3. Roast Tomatoes

   Add the halved tomatoes to the pan, cut side down. Cook for 6‑7 minutes, or until the skins start to blister and separate easily.

   Time: PT7M

   Temperature: Medium heat

4. Peel Tomatoes

   Remove the tomatoes from the pan and let them cool for a minute. Slip off the skins; they should come off easily now.

   Time: PT2M

5. Mash Tomatoes and Garlic

   Return the peeled tomatoes and the fried garlic to the pan. Using a fork or potato masher, mash them together until you reach a coarse‑smooth consistency.

   Time: PT2M

6. Season the Chutney

   Transfer the mashed mixture to a mixing bowl. Stir in salt, chopped onion, coriander, green chilies, red chili powder, cumin powder, and lemon juice. Mix thoroughly.

   Time: PT3M

7. Final Check & Serve

   Give the chutney a final stir, check seasoning, and serve immediately with puri, bhel, or any snack of choice.

   Time: PT1M

Nutrition Facts

Calories

78

Protein

2 g

Carbohydrates

15 g

Fat

5 g

Fiber

3 g