This spicy and tangy dip can be served as an accompaniment for any snack.
Chef Gurdip Kohli Punj Tomato Dip Recipe

- 1

Cooking Time

-10 Min


- Easy

Preparation Time

- 10 Min


  • 4 to 5 tomatoes roasted
  • 1½ tbsp oil
  • 1 bay leaf
  • 2 to 3 cloves
  • 3 to 4 black peppercorns
  • 3 to 4 garlic cloves mashed
  • ½ cup sliced onion
  • 1 tbsp chilli flakes
  • Cinnamon powder a pinch
  • ½ cup tomato juice
  • 3 tbsp tomato dip
  • 2 tbsp basil chutney
  • salt


  1. 1

    Chop the head portion of the tomatoes and roast them directly on a flame.
  2. 2

    When roasted peel off the skin carefully.
  3. 3

    Deseed the tomatoes and chop finely.
  4. 4

    Heat oil in a pan.
  5. 5

    Add bay leaf cloves, black peppercorns, crushed garlic cloves, sliced onions, and roasted and chopped tomatoes.
  6. 6

    Mix well and cook till mushy.
  7. 7

    Season with salt, chilli flakes, and cinnamon powder.
  8. 8

    When tomatoes are cooked well add tomato juice.
  9. 9

    Take off the bay leaf and transfer the remaining mixture to a bowl.
  10. 10

    Blend with an electric blender.
  11. 11

    Transfer the sauce to a bowl.
  12. 12

    Take some tomato dip in another bowl.
  13. 13

    Add little basil chutney and mix well.
  14. 14

    Transfer this tomato basil chutney mix to another bowl.
  15. 15

    Serve the tomato dip and basil tomato dip with any snack.
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Gurdip Kohli Punj


Chef Gurdip Kohli Punj has fond memories of the Gurudwara kitchen where her family rolled out chapattis, chopped vegetables, and stirred large pots of dal as 'sewa'. This was no mere chore for young Gurdip; she enjoyed cooking for people! She creates healthy dishes that are yummy too!

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