Burnt tomato chutney recipe | How to make charred tomato chutney | Sutta tomato gojju
By Latha on March 3rd, 2021
Burnt tomato chutney or charred tomato chutney recipe explained with step by step pictures and a video. This is a very easy and tasty chutney prepared by charring tomato, green chillies and garlic. Using garlic is optional and can be replaced with cumin powder. This burnt tomato chutney can be served with rice or chapati or roti.
I have used coconut oil in this recipe, which you can replace it with either sesame oil or any other oil of your choice. If the sutta tomato chutney turns very sour, then you can add little jaggery to adjust the taste.
This burnt tomato chutney or sutta tomato gojju can be prepared in very less time using very minimum ingredients. You need to use well ripened tomatoes for this recipe. Adjust the salt and jaggery level as per your taste. I have posted two burnt or charred brinjal recipes on this website like badanekayi mosaru gojju recipe and sutta badanekayi gojju recipe.
If you are looking for more Karnataka style curry recipes then do visit our curries section.
If you are looking for more chutney recipes then do check doddapatre chutney, watermelon-rind chutney, garlic chutney, coriander leaves chutney, ridgegourd peel chutney, brahmi chutney and radish chutney.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 5 min
Cooking time: 10 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 2 well ripened tomatoes
- 2 - 3 green chillies
- 3 - 4 cloves of garlic
- Salt as per your taste
- Some coriander leaves
- 1 tsp oil
- Little jaggery if the tomatoes are sour
Instructions for making burnt tomato chutney:
- Take tomatoes, green chillies and garlic. Make a "+" line on the tomatoes for better cooking.
- To begin with start charring the tomatoes over the flame using a roasting net. You can even pierce a stick through the tomato and roast.
- Keep flipping the tomatoes often until they are completely roasted and soft.
- Next roast the green chillies.
- Roast the garlic cloves as well.
- Peel the tomatoes once the excess heat is reduced.
- Peel the garlic as well.
- Roughly chop them and mash them. You can use a hand masher or a food processor or a chopped or a mixer grinder.
- I have used mixer grinder and used the pulse mode. Make sure you don't grind it into a fine paste.
- Transfer the chutney into a bowl. Add in salt as per your taste.
- Add in coriander leaves.
- Add in a tsp of oil.
- Mix everything well and serve it with either rice or chapati or roti.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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