Tangy Tomato Dip recipes

Tangy Tomato Dip


Homemade tomato sauce 



1)      Over a stove Top.

2)      Pour Water in a pot

3)      Add in all the ingredients and cook on a low flame for 30 minutes till it reduces and gets slightly thick, pour in a container and serve with chips, or store in the fridge to use as ketchup.






1)      In a blender, Blend all the Ingredients and Remove and store in an airtight Container. 

2)      Eat with chips and Use as a sauce for your Burgers etc.







1)      Peel the tomatoes. The easiest way to do this is gently score a shallow x on the bottom of the tomato. This helps to peel the tomato easily later. Bring a pot of water to a boil, then place the tomato/es for 30 seconds. As soon as you notice the skin peeling off remove the tomato/es and place it in a bowl of ice water. Allow it to rest until completely cooled, then peel. Cut it in half and with a small spoon scoop out the seeds. Discard seeds and peel.

2)      Cut the peeled and seeded tomatoes into quarters.

3)      Put the tomatoes, Tomato Powder, onions, apricots, bay leaves and red bell pepper in a large saucepan and turn the heat to high. Add sugar, Garam masala and salt and bring to a boil, then turn the heat to medium and simmer, covered, for 40 minutes until the mixture thickens. Stir the mixture occasionally, scraping the bottom of the saucepan.

4)      Add vinegar and honey mustard and cook for another 5 minutes. Taste and season according to taste.

5)      Allow the chutney to cool completely, then fill in clean sterilized jars and refrigerate.


This is averyversatile chutney and can be enjoyed with grilled meats like lamb or chicken, but it’s also great in sandwiches or on hamburgers and hot dogs.


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