Chutneys form an important condiment in Indian cuisine. As a child, we mostly had coconut based chutneys at home, which were served with dosa, idli, appe, vadas etc. Be it the green coriander chutney with sandwich or the same green chutney with tempering with dosa, the white chutney with idli or the dry coconut red chutney to name a few. Gradually I was introduced to various other chutneys which not only work as a condiment but at times plays the role of a main. This roasted tomato chutney is one of my favourite!!! i really love the subtle roasted flavour this chutney imparts. It tastes fantastic with parathas!!! I hope to share many more recipes of chutney!!! Till then enjoy this one.
Recipe for Roasted Tomato Chutney
Ingredients:
1 tomato
1 green chilli
3 cloves of garlic
1/4 tsp jeera
3 tbsp fresh coriander leaves
salt to taste
Method:
- Turn on the gas burner, turn it on sim. Place tomato on direct flame. Roast the tomato till it the entire skin turns black in colour and is totally roasted.
- Remove the skin of roasted tomato.
- Cut the tomato and add garlic, green chilli, jeera, coriander leaves and salt.
- Blend all the ingredients.
- Serve this delicious chutney with roti!!!!!
Tips:
- This chutney tastes awesome when prepared with desi tomato, you can use normal tomato as an alternative.
- This chutney is ideally ground in a mortar and pestle, you can however grind it in a blender.
- You can vary the quantity of green chilli to suite your taste.
- Do not wash the tomato after it has been roasted it will lose the roasted flavour and thus nullify the exact reason it’s been roasted.
- to help remove the skin of the roasted tomato, after roasting the tomato, place it in an airtight box and leave it for sometime to sweat. This will help you to remove the skin with much ease.
Who can avoid
- Since garlic is added in this chutney in raw form, if you are averse to the raw garlic flavour, you can avoid this chutney.
