With winter, a number of delicacies together with parathas make their approach again into our lives. Hot and crispy parathas, with a dollop of ghee on the highest, style so scrumptious. But what do you want pairing on the edges? Some would say achar, whereas some choose contemporary dahi combined with sugar. If you ask us, our reply can be a freshly made tomato chutney. With a steadiness of sweetness and spiciness, the condiment provides a burst of flavour to your palate. In this text, we’ll introduce you to our favorite Punjabi tomato chutney recipe that’s simple to make and versatile to the core.

What Makes Punjabi Tomato Chutney So Unique?

Usually, chutney is made by cooking tomato and different substances on warmth after which combined with various kinds of spices. But right here, every thing is uncooked and contemporary, serving to you with all of the flavours of the dish. We additionally like roasting the tomato for some smokey goodness. All you could know is, this chutney cannot be left unattended for lengthy. We counsel making it contemporary every thing you intend to pair together with your paratha or different dishes.
Also Read: 6 Yummy Tomato Chutney Recipes To Try From Different Regions

Is Punjabi Tomato Chutney Healthy?

Apart from its distinct flavours, tomato is a rage amongst health fans, courtesy of its dense dietary worth. It is without doubt one of the richest sources of vitamin C and beta carotene, all of which assist coronary heart well being. The nutritional vitamins B, and Ok and a few important minerals make it superb to handle blood stress ranges and ldl cholesterol, together with weight reduction.

Punjabi Tomato Chutney Recipe | How To Make Punjabi Tomato Chutney:

The recipe is tremendous easy. You have to first roast the tomatoes together with chillies and cloves. Then deskin the roasted tomato and pound with chillies and cloves. Always chop the tomatoes to pound them simply. Also, use a mortar pestle, not a mixer grinder to get the correct texture.

Next, add freshly chopped coriander leaves, mustard oil, salt, black salt and a few sugar and blend every thing. You can at all times alter the flavours as per your palate. Click here for the detailed recipe.
Bonus tip: Besides pairing this chutney with rice, roti and paratha, you may also use it as unfold in your toast or dip with roasted papad.
Prepare this versatile chutney in your subsequent meal and luxuriate in!

About Somdatta SahaExplorer- that is what Somdatta likes to name herself. Be it by way of meals, folks or locations, all she craves for is to know the unknown. A easy aglio olio pasta or daal-chawal and a great film could make her day.