This Achari Tomato Dip is the perfect fusion of bold Indian flavors and refreshing summer vibes. It starts with roasted tomatoes, slowly cooked down with tamarind chutney, garlic, and spices until blistered and jammy. Then it’s layered over a creamy herbed yogurt base, topped with pickled onions, and finished with a crunchy sprinkle of bhujia.
The result? A dip that’s tangy, spicy, cooling, and full of texture — ideal for scooping up with tandoori-spiced naan crisps or serving at your next summer spread.
WATCH HOW TO MAKE ACHARI TOMATO DIP (1ST RECIPE):
✨ Why You’ll Love It:
- Jammy, caramelized roasted tomatoes
- Tamarind chutney for a sweet-tangy depth
- Creamy herbed yogurt to balance the spice
- Pickled onions for bite
- Bhujia for that irresistible crunch
If you like this, please try my other recipes:
- Thai Corn Fritter Wraps
- Pineapple Coconut Sprouted Chaat
- Fiery Peanut Satay Noodles
- Tomato Peach Chutney
Achari Tomato Dip - this bold and flavorful Indian-style dip is a fusion of smoky, spiced cherry tomatoes and cooling herbed yogurt — topped with pickled onions, green chutney, and crunchy bhujia. Serve it with crispy naan or crackers for a crowd-pleasing appetizer that’s picnic-perfect!
- 1 1/2 cups cherry tomatoes , halved or 1½ cups chopped regular tomatoes
- 2 tbsp oil
- 1/2 tsp onion seeds (kalonji) onion seeds
- 1 tbsp ginger garlic green chili paste , or finely minced mix
- 1/2 tsp roasted cumin powder
- 1 tsp red chili powder
- 1 tsp black pepper powder
- 1/2 tsp black salt
- 1 tsp salt , to taste
- 1/4 tsp garam masala
- 1/4 tsp chaat masala
- 2 tbsp sweet tamarind chutney
- 1 1/2 cups thick yogurt or hung curd , or greek yogurt
- 1 tsp salt
- 1/2 tsp black salt
- 1 tsp sugar
- 1/4 tsp black pepper powder
- 1/2 tsp dried mint , or 6–7 fresh mint leaves, finely chopped
- 2 tbsp pickled onions , or plain sliced onions
- 1 tbsp mint cilantro chutney
- 2 tbsp sev (bhujiya)
- 4 pcs naan
- 3 tbsp melted butter
- 2 clover garlic
- 1/2 tsp kashmiri red chili powder
- pinch turmeric powder
- 1/4 tsp garam masala
- 1 tsp chaat masala
- 1/2 tsp onion seeds (kalonji)
- salt , to taste (only is using unsalted butter)
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Prepare the Herbed Yogurt: Whisk together the yogurt, salts, sugar, black pepper, and dry mint. Chill until ready to serve.
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Cook the Tomato Masala: Heat oil in a pan. Add kalonji seeds, then sauté the ginger-green chili-garlic paste. Add cherry tomatoes and all the spices. Stir in sweet tamarind chutney and cook on high for 3–5 mins until tomatoes blister and soften but hold their shape.
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Assemble: Spread herbed yogurt on a serving plate. Top with warm tomato masala. Garnish with green chutney, pickled onions, and bhujia.
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Masala Naan Crisps: In a small bowl, mix together the melted butter and minced garlic. Add in the chili powder, turmeric, garam masala, chaat masala, and kalonji seeds. If using unsalted butter, add a pinch of salt. Stir well and brush generously over naan before grilling or baking. Toast until golden and crisp, then slice into wedges for serving with dip!
Recipe Video
- If you don’t have sweet tamarind chutney, mix 1½ tbsp tamarind pulp with 2 tbsp sugar or jaggery.
- Serve with tandoori-spiced naan crisps or crackers!
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