Recipe: Appetizing Charred Timatar Chutney

Albert Summers
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Recipe: Appetizing Charred Timatar Chutney
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Recipe: Appetizing Charred Timatar Chutney Delicious, fresh and tasty.

Charred Timatar Chutney. This charred tomato relish boasts of deliciously smoky flavor. Spoon it over your favorite grilled foods. It pairs perfectly with steak, fish, or even smoked chicken.

Toss the tomatoes with oil and season with salt and pepper.

Transfer to a grill basket and grill until charred and slightly soft, tossing.

Roasted Tomato Chutney is a popular Indian chutney recipe.

You can cook Charred Timatar Chutney using 13 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Charred Timatar Chutney

  1. It’s 250 gm of Tomato (ripe,juicy).

  2. Prepare 1 of Onion.

  3. Prepare 1 of Kashmiri Mirch.

  4. You need 4-5 of Garlic Cloves.

  5. You need 1 Tbsp of Oil.

  6. You need 1 Tbsp of Lal Mirch powder.

  7. It’s 1 Tsp of Salt (to taste).

  8. You need 1/4 Tsp of Haldi.

  9. It’s 1/2 Tsp of Zeera.

  10. Prepare 1/2 Tsp of Sabut Dhania.

  11. You need 2-3 of Harimirch.

  12. Prepare Pinch of Qasoori Methi.

  13. It’s of Haradhania to garnish.

It is loaded with the smokey flavor of roasted tomatoes, spiciness of green chilies, freshness of coriander, and mustard oil.

In Northern India, this vegan, gluten-free tomato chutney is known as bhune tamatar ki chutney.

Tomato chutney/ pickle is a popular one all over India too.

Each region has its own version of the recipe.

Charred Timatar Chutney instructions

  1. Timatar ko wash kar lain.piyaz ko peel kar ky wash krlain.lehsun ko peel kar ky wash krlain.timatar,piyaz,lehsun,kashmiri mirch ko stove grill py rakhain aur low flame py charred (grill krain). If ye grill nahi hy tu direct stove py bhi krskty hain,ya dishstand ko stove py rakh ky ya oven main bhi..

  2. .

  3. Kashmiri mirch + lehsun ko plate main rakhain aur grilled portion ko remove krdain.thora thora rehny bhi dain flavour ky lye.

  4. Timatar ko bhi grill sy hata kar perl krlain.phir masher ki help sy mash krlain..

  5. Piyaz ko grill sy uttar kar chop krlain. I use the charred (grill) ya jalla huoa part bx we like its flavour..

  6. Zeera aur sabut dhania dry roast kar ky grind krlain..

  7. Heat oil in pan.add chop piyaz,lehsun,kashmiri mirch & fry for 2-3 min.add mash timatar,salt,haldi. Mix well.let it cook for 5 min till all chutney is blend well together & looks glossy..

  8. Add bhuna zeera dhania powder, chop harimirch,sprinkle qasoori methi & fresh haradhania chop. Use rightaway. Store in fridge in airtight jar.or freeze it & use anytime later..

  9. Note: agar app freeze krain tu phir harimirch,dhania,qassori methi pehly add na krain.jab bhi freezer sy niklain,frypan main garam krain 2 min zaroor pkny dain taky freezer ka jo thora pani hota hy absorb hojye.phir harimirch,harafhania,meethi add krain..

So, this Nepali tomato achar is slightly different from the way I make chutney and it's absolutely delicious.

Recipe is adapted from here: Ingredients: The main ingredient for the dish is obviously tomato.

Pick a juicy variety for the.

Prepare a medium-high gas or charcoal grill fire.

This chutney is one of our family favorite - one that makes it to almost every party we organize and people are always asking for the recipe.