Roasted tomato chutney is a smoky and rustic condiment that comes from the traditional village kitchens of Rajasthan, Uttar Pradesh, Bihar and parts of Gujarat. In these regions, cooking over an open fire and pounding ingredients in a stone mortar has been a part of everyday food preparation for generations. This technique gives the chutney a bold and earthy flavor that reminds you of village style cooking.
The aroma of fire roasted tomatoes, garlic, and chilies brings a natural warmth and depth that modern appliances cannot match. This chutney is loved for its simplicity, quick cooking process, and full bodied taste. It pairs perfectly with bajra roti, and it also works well as a dip, spread, or flavorful accompaniment to everyday meals.
In this recipe, tomatoes, garlic bulbs, and green chilies are roasted on a wire rack or griller placed directly over the flame. Each ingredient roasts at a different pace which creates a beautiful, layered flavor. The mixture is then hand pounded with cumin, ginger, and Kashmiri chili to create a coarse textured chutney that tastes authentic and homemade.
Ingredients
• 3 to 5 Medium Sized Plum Tomatoes
• 2 Medium Garlic Bulbs
• 3 to 4 Medium Hot Green Chilies
• 1 Small Piece Ginger Chopped
• 1 to 2 tsp Cumin Seeds
• 1 tsp Kashmiri Red Chili Powder
• Salt
• 1 to 2 tbsp Mustard Oil
• A Pinch of Hing
• 2-3 tbsp Fresh Coriander Leaves Chopped
Method
- Wash the tomatoes and make a small crosscut on the top of each one. This helps heat enter the tomatoes evenly.
- Arrange a wire rack or griller over an open flame or stove. Place the tomatoes, garlic bulbs, and green chilies on the rack.
- Begin roasting all ingredients. Green chilies will char and soften very quickly, usually within 1 to 2 minutes, so remove them first once they blister.
- Continue roasting the garlic bulbs until the outer layers are charred and the inside becomes soft. This generally takes a few minutes longer than the chilies.
- Tomatoes take the longest to roast. Keep turning them until the skin is completely charred and the tomatoes feel soft and slightly collapsed. Remove them once done.
- Transfer all roasted ingredients to a bowl and cover it for 15 minutes. This steaming step helps the skin loosen and makes peeling easier.
- Peel the charred skin from the tomatoes. Remove the garlic cloves from the bulbs and peel them. Trim the roasted chilies and chop them roughly.
- In a stone mortar add cumin seeds and crush them until they break and release aroma.
- Add chopped ginger, roasted chilies, and peeled garlic. Pound everything together to form a coarse paste.
- Add the peeled roasted tomatoes to the mortar and crush them gently into the mixture. Keep the texture rustic and chunky.
- Add salt and 1 teaspoon Kashmiri red chili powder. Mix well.
- Heat 1 to 2 tablespoon mustard oil in a pan. Add a pinch of hing, then add the pounded tomato mixture.
- Cook for 1 to 2 minutes on medium heat to blend the flavors. Do not overcook.
- Switch off the flame. Add fresh chopped coriander leaves and mix. Your rustic roasted tomato chutney is ready.
- Serve with bajra roti, paratha or use as a dip with snacks or spread on sandwiches or wraps or enjoy as a side with rice and dal
Tips
- Always remove chilies first since they roast the fastest.
- Garlic will take a little longer, and tomatoes need the most time to soften.
- Do not skip the steaming step, it helps in peeling the skin easily.
- Pounding by hand gives the most authentic rustic texture.
- Store in an airtight container in the refrigerator. Keeps well for 2 to 3 days
Roasted tomato chutney
Ingredients
Method
- Wash the tomatoes and make a small crosscut on the top of each one. This helps heat enter the tomatoes evenly.
- Arrange a wire rack or griller over an open flame or stove. Place the tomatoes, garlic bulbs, and green chilies on the rack.
- Begin roasting all ingredients. Green chilies will char and soften very quickly, usually within 1 to 2 minutes, so remove them first once they blister.
- Continue roasting the garlic bulbs until the outer layers are charred and the inside becomes soft. This generally takes a few minutes longer than the chilies.
- Tomatoes take the longest to roast. Keep turning them until the skin is completely charred and the tomatoes feel soft and slightly collapsed. Remove them once done.
- Transfer all roasted ingredients to a bowl and cover it for 15 minutes. This steaming step helps the skin loosen and makes peeling easier.
- Peel the charred skin from the tomatoes. Remove the garlic cloves from the bulbs and peel them. Trim the roasted chilies and chop them roughly.
- In a stone mortar add cumin seeds and crush them until they break and release aroma.
- Add chopped ginger, roasted chilies, and peeled garlic. Pound everything together to form a coarse paste.
- Add the peeled roasted tomatoes to the mortar and crush them gently into the mixture. Keep the texture rustic and chunky.
- Add salt and 1 teaspoon Kashmiri red chili powder. Mix well.
- Heat 1 to 2 tablespoon mustard oil in a pan. Add a pinch of hing, then add the pounded tomato mixture.
- Cook for 1 to 2 minutes on medium heat to blend the flavors. Do not overcook.
- Switch off the flame. Add fresh chopped coriander leaves and mix. Your rustic roasted tomato chutney is ready.
- Serve with bajra roti, paratha or use as a dip with snacks or spread on sandwiches or wraps or enjoy as a side with rice and dal
Notes
- Always remove chilies first since they roast the fastest.
- Garlic will take a little longer, and tomatoes need the most time to soften.
- Do not skip the steaming step, it helps in peeling the skin easily.
- Pounding by hand gives the most authentic rustic texture.
- Store in an airtight container in the refrigerator. Keeps well for 2 to 3 days
