How to make tomato chutney recipe: Tomato chutney is the life of every kitchen. Whether you are making dal, potato curry, paneer, mixed vegetable, egg curry or street style gravy…if you get a good tomato chutney, the level of every dish gets instantly upgraded. Especially Dhaba style chutney is different. Its aroma is so amazing that one can guess from a distance that something delicious is about to be cooked. The specialty of this chutney is its thick texture, excellent aroma of spices and the natural sour sweetness of tomato which adds life to every vegetable. Nowadays, people are also searching for the recipe of Dhaba style tomato chutney on social media because this chutney is not only used in vegetables but is also eaten with pleasure with rice, paratha, dosa, idli and snacks. The best thing is that it is very easy to make at home and it can also be stored for a long time.
Essential ingredients for Dhaba style tomato chutney
Tomato – 6 big
Onion – 2 finely chopped
Garlic – 10 to 12 cloves
Ginger – a little
Green chilli – 2
Dry red chilli – 3
Cumin – 1 teaspoon
Asafoetida – a pinch
Kashmiri red chilli powder – 1 teaspoon
Turmeric – half teaspoon
Coriander powder – 1 teaspoon
Garam masala – half teaspoon
salt to taste
Oil – 3 tbsp
Fenugreek seeds – a pinch
Sugar – half teaspoon (optional)
The most important preparation for making tomato chutney
First of all, cut the tomatoes into big pieces. If you like the chutney to be smoother, you can also remove the peel of the tomato. For this, the peel can be easily removed by boiling the tomatoes lightly. Also keep onion, garlic and ginger ready. The specialty of Dhaba style chutney is the strong taste of garlic, hence add garlic in a little more quantity.
Only tadka gives real flavor to dhaba style chutney.
Heat oil in a pan. As soon as the oil becomes hot, add fenugreek seeds and cumin seeds. When both the aromas start coming out, add asafoetida. Now add dry red chilli and fry lightly. This tadka forms the base of the chutney and the real dhaba style flavor starts from here.
Now add finely chopped onion and fry it until it turns golden. The better the onion is roasted, the deeper the flavor of the chutney will be. Now add garlic and ginger into it. If a good aroma starts coming then understand that this completes half the work.
Now comes the stage of real magic with tomatoes.
Now add tomatoes. Also add salt, turmeric and Kashmiri red chilli. Kashmiri chillies give color and depth to the chutney, making the chutney look like a dhaba red gravy. Cook tomatoes on medium flame. After some time they will become soft and start melting. Mash them by pressing with a wooden spoon. If you like the chutney a little sweet then you can add a pinch of sugar.
When the tomatoes melt completely and the masala starts appearing thick, add coriander powder to it and cook for 5 minutes. Now reduce the gas and let the chutney cook a little more. This step makes the chutney rich and flavourful.
Blend or leave as is
Now if you want smooth chutney, cool it slightly and grind it in the mixer. If you like dhaba style light granular chutney then you can leave it without grinding. This chutney is delicious in both the ways. If the chutney seems a little thin after grinding, then cook it back in the pan for 2 minutes to thicken it.
The magic of garam masala and tadka at the end
Now prepare a small tadka. Heat one spoon of oil and add some cumin, red chilli powder and one dry red chilli. Put it on the chutney. This gives the real dhaba touch of chutney. Put coriander leaves on top and turn off the gas.
Where is this chutney used?
This chutney can become the base of many vegetables.
Potato vegetable
Paneer Masala
Juicy Brinjal Vegetable
Dal Tadka
thin gravy rice
Dhaba Style Gravy
Apart from this, this chutney also tastes amazing with paratha, rice, dosa, idli, pakoda and momos.
how to store
This chutney can last comfortably for 5 to 7 days in the refrigerator. Just keep it in an airtight container and use a clean spoon every time you take it out.
