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Roasted Tomato Chutney Recipe
A tangy, spicy, flavorful chutney prepared with fire-roasted tomato, garlic, and green chili that goes well with almost every meal.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
people
Course:
Side Dish
Cuisine:
Indian
Ingredients
- 4 tomato ripe & firm, large
- 1-2 green chilies
- 1 garlic pod
- 2 tablespoon Coriander fresh, chopped, aka cilantro
- ⅓ teaspoon cumin seeds
- 1 teaspoon mustard oil
- salt as needed
Instructions
- Place the wire mesh on the stove and place tomatoes, garlic pod, and green chilies.
- Roast over a medium flame turning all the sides until their skin burnt and nicely cooked from inside. Once done remove from flame and allow them to cool down.
- Remove the charred skin of tomatoes, green chilies, and garlic cloves. Do not wash them. Bits of char on them add both texture and flavor.
- Heat a pan and dry roast the cumin seeds until aromatic. Once done transfer to a mortar pestle and crush to make a powder.
Cup of Yum
Making the chutney
- Take the garlic cloves, green chilis, coriander leaves, and salt in a large bowl. Mash until the mixture becomes a semi coarse paste. You can even use a blender or food processor and just pulse and stir a few times until evenly chopped up and combined.
- Once done, add tomatoes and mash gently. Don't make it puree-like consistency if using a blender or food processor.
- Add mustard oil, roasted cumin powder and combine well.
- Roasted tomato chutney is ready. Enjoy!
Notes
- Roasting: Always roast over a medium flame. I have used a jali or stainless steel mesh (generally used while making roti in Indian households). Roasting on an open fire will do the job as well.
- Green chilies used here are mild. Hence I have used two. If yours are spicy use one instead or use it as per your resistance. Deseed the chilies if you are sensitive to spice.
- The addition of mustard oil lends a punching taste to the chutney, I would suggest not to omit.