How to Make Tomato Chutney | Tomato Chutney Easy Recipe | Tasty Tomato Chutney Simple Recipe

Simmer Tomato chutney

 Tomato chutney is generally of two types. One is burned tomato chutney in which raw onions and dry chilies are used. Another is the cooked chutney in which chili and garlic cloves are added. The easiest and least time-consuming of these are burnt tomato chutney. This chutney is the same way Italians like to eat. But they like to make chutney with burnt tomatoes and some garlic. Although I also prefer burnt tomato chutney, which goes well with both rice and roti. However, since sugar is used in the cooked chutney, it has a unique sweet and sour taste.

How to cook Simmer Tomato chutney/Sause

Ingredients:

• 5 tomatoes
• 2 chopped onions
• 1/4 cup oil
• 5-6 cloves chopped garlic
• 5 chopped spring onions
• 6-7 green chilies
• 2 teaspoons chopped coriander
• 1 teaspoon red chili powder
• 1/2 teaspoon ginger-garlic paste
• 1 teaspoon sugar
• 2 teaspoons salt

Directions:

First, take a pot in the oven and put oil in it, when the oil is hot, add chopped garlic. If the garlic comes out, it should be fried with onions. If the onion is pink in color, grind it with ginger-garlic paste and chili powder. Then fry it with green chilies and spring onions. Saute the tomatoes for 5 minutes, then cover with salt and cook on medium flame until the tomatoes are cooked. Stir occasionally. Add sugar when the tomato is cooked. Smash the tomatoes well with a spoon. Then serve hot with chopped coriander leaves on top.

Charred Tomato Chutney/Sause

It is a very simple recipe and can be prepared very easily using only four ingredients. If you're in a hurry and short on time, you can easily make this chutney with just four ingredients. The aroma of charred tomatoes adds another dimension to this chutney. It takes only 10 minutes to cook.

Charred Tomato chutney

Ingredients:

• 4 tomatoes
• 1 chopped onion
• 6-7 dry chilies
• 1 teaspoon chopped coriander
• 1 teaspoon salt

Directions:

Take 1 teaspoon of oil and tomatoes in a frying pan. Cover it and boil the tomatoes for ten minutes on high heat. Then open the lid and keep it in the oven until it is charred. Then take it out of the stove and smash it properly. Fry the dry chilies with a little bit of oil in a pan. Then in a separate container, salt, onion, dry chilies, and coriander leaves should be rubbed. Mix everything together to make a tomato chutney/sauce. Serve hot with rice or Chapati.