- 6 Large ripe tomatoes
- 10-12 Dry red chilies
- 6 Garlic cloves, grated
- ¼ Cup onion, finely chopped
- 1 Tbsp soy sauce
- ¼ Tsp black pepper powder
- ½ Tsp sugar
- 1 Tsp vinegar
- 1 Tbsp red chili sauce
- 2 Tbsp tomato ketchup
- 2 Tbsp olive/any cooking oil
- 1 Tsp toasted white sesame seeds
- Salt as required
Step 1- Remove the stems of the dry red chilies and make slits on the top of tomatoes. Boil 4 cups of water and add the whole tomatoes and red chilies. Boil for 10 mins on high flame and then turn off the flame.
Let it cool completely and then drain the water and peel the tomatoes.
Step 2- In a mixer, jar add the peeled tomato and red chilies. Grind them to a fine paste
Step 3- Heat oil in a pan and saute grated garlic and chopped onion until golden brown. Add the tomato-chili paste to the pan and cook on medium flame for 5 mins.
Step 4- Now, add black pepper powder, red chili paste, tomato ketchup, soy sauce, and required salt. Mix well and cook until you get a thick consistency chutney.
Turn off the flame and mix 1tsp vinegar to the prepared chutney. Leave for 10-12mins before serving.