Tomato Dip
This spicy and tangy dip can be served as an accompaniment for any snack.
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Cooking Time

10 Min

Meal Type


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. When roasted peel off the skin carefully. Deseed the tomatoes and chop finely. Heat oil in a pan. Add bay leaf cloves, black peppercorns, crushed garlic cloves, sliced onions, and roasted and chopped tomatoes. Mix well and cook till mushy. Season with salt, chilli flakes, and cinnamon powder. When tomatoes are cooked well add tomato juice. Take off the bay leaf and transfer the remaining mixture to a bowl. Blend with an electric blender. Transfer the sauce to a bowl. Take some tomato dip in another bowl. Add little basil chutney and mix well. Transfer this tomato basil chutney mix to another bowl. Serve the tomato dip and basil tomato dip with any snack.

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