Achari Tomato Dip With Masala Naan Crisps
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!
Ingredients
Achari Tomato Masala:
- 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
Herbed Yogurt:
- 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
Garnish:
- 2 tbsp pickled onions , or plain sliced onions
- 1 tbsp mint cilantro chutney
- 2 tbsp sev (bhujiya)
Masala Naan Crisps:
- 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)
Instructions
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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
Recipe Notes
- 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!