Dhaba Style Tomato Chutney Recipe
Dhaba Style Tomato Chutney is a delicious chutney where tomato and green chillies are charred and then cooked along with masalas. Serve it along with the Phulkas, or Parathas or Puri's and Pindi Chole for the breakfast.
Dhaba Style Tomato Chutney Recipe is a delicious and easy to make tomato relish or chutney. The tomatoes, garlic cloves and green chilies are charred on the stove top, and then gently pounded using a pestle and mortar.
Add in a dash of mustard oil, season with salt and its done. It is a very popular relish found mainly in the highway Dhaba menu. The charring process adds a nice smokiness to the chutney.
If you like this recipe, you can also try other Chutney recipes such as
- 2 Tomatoes
- 5 cloves Garlic
- 3 Green Chillies
- 2 teaspoon Coriander (Dhania) Leaves , finely chopped
- 1 teaspoon Mustard oil
- Salt , to taste
How to make Dhaba Style Tomato Chutney Recipe
To begin making Dhaba Style Tomato Chutney Recipe, wash and wipe the tomatoes dry using a kitchen towel and then roast it over the stove top until all the sides of it are well charred. Keep it aside.
Now, roast the garlic cloves along with the skin by fixing it in a fork over the stove. Keep aside.
Likewise, roast the green chillies as well.
Once, the roasted tomatoes, garlic and green chilies are cool enough, peel its outer skin gently.
Now, pound the garlic cloves along with green chilies, little salt to a semi coarse paste using a pestle and mortar. Take it out in a bowl.
Chop the roasted, de-skinned tomatoes and gently pound them using a pestle and mortar till they mash up enough to get to the chutney consistency. Take the Tomato Chutney out in the bowl.
Now to the bowl of mashed tomatoes, garlic and green chillies, add the chopped coriander, mustard oil, season with salt and mix well. Check the salt and spices and transfer the Dhaba Style Tomato Chutney to a serving bowl
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.