No Indian meal would be complete without chutney and there are many varieties of chutney that are made in India. At my home, I prepare at least two types of chutney in a week and keep them in the refrigerator to be used almost for a week.
This particular roasted tomato chutney is one of the favorites in my family because of the tangy taste of tomatoes, the strong aroma and flavor of the Culantro. In fact, I actually end up making this extremely versatile roasted tomato chutney every alternate week and serve this with most of the meals or as an accompaniment.
In this recipe, I have used fresh plum tomatoes but you can use any tomatoes that are available with you. Also, I have used culantro (thai coriander), however, you can also use fresh coriander leaves.
Tomato Chutney Recipe | Roasted Tomato Chutney DipCuisine: IndianDifficulty: Beginners
5-6 garlic cloves
½ inch ginger
4-5 red dry chilies
1 tbsp. Lemon juice (adjust as per your taste)
Salt to taste
- Soak the red chilies in lukewarm water and keep aside.
- Place a wire mesh on flame and roast the tomatoes, garlic and the ginger.
- Cool and peel the skin of the tomatoes, garlic and the ginger.
- In a grinding stone slab, grind all the ingredients along with a pinch of salt, adjust the seasoning of salt and lemon juice as per your taste.
- Transfer the chutney into a small bowl and serve with roti, rice or any snacks.