Tomato Chutney Recipe and Roasted Tomato Chutney Dip

Tomato Chutney Recipe | Roasted Tomato Chutney Dip

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 Dip

Recipe by Rinku Sinha BurmaCuisine: IndianDifficulty: Beginners


Prep time


Cooking time




  • 5 tomatoes

  • 5-6 garlic cloves

  • ½ inch ginger

  • Culantro/Coriander leaves

  • 4-5 red dry chilies

  • 1 tbsp. Lemon juice (adjust as per your taste)

  • Salt to tasteTomato Chutney Recipe (Roasted Tomato Chutney Dip) ingredients


  • 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.

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