Roasted tomato chutney recipe: A tangy, spicy, flavorful chutney prepared with fire-roasted tomato, garlic, and green chili that goes well as a side dish with rice and dal.
Chutney is an important condiment in Indian cuisine. This roasted tomato chutney is one of the most commonly made condiments. Every household has its own version of making it.
The one I am sharing is a simple, basic one made with minimal spices and herbs. It is tangy and spicy. The smoky flavor of the chutney makes it even more delicious.
It pairs best with piping hot rice-dal or roti.
Which tomatoes are best for this
Any kind of fresh tomatoes are great for this recipe. Just make sure they are ripe & firm.
Tips
- 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.
Few more tomato recipes you may like
If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.
Roasted Tomato Chutney Recipe
Ingredients
- 4 large tomatoes ripe & firm
- 1-2 green chilies
- 1 garlic pod
- 2 tablespoon chopped coriander/cilantro fresh
- 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.
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.
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