Roasted Tomato Chutney by Foodwiki
Roasted Tomato Chutney by Foodwiki is a smoky, tangy, and flavorful Indian condiment made by fire-roasting ripe tomatoes and blending them with garlic, chilies, and spices. This chutney pairs perfectly with dosa, idli, paratha, or rice, offering a delicious depth of taste with minimal ingredients.
Ingredients
- Oil – a dash
- Tomatoes (medium) – 5nos
- Garlic whole with skin – 1no
- Onion (very small with skin) – 1no
- Green Chilli (thick) – 2nos
- Roasted cumin (cracked) – 1tsp
- Salt – to taste
- Black salt – to taste
- Coriander chopped – handful
- Lemon – 1no
- Mustard Oil – 1tbsp
For Smoking
- Cinnamon stick – 1no
- Ghee – 1tsp
Instructions
- Begin by rubbing the tomatoes with oil using your fingers. Repeat the same with thick green chillies.
- Put these over an open fire of the gas burner set at low and slowly start roasting the tomatoes and the green chillies. Place the small onion (madras onions) and whole garlic over the fire as well. Keep turning them frequently to char the vegetables evenly, for about 10 to 15 min
- Once the vegetables are well charred, take them off the fire and keep aside to rest for about 5 minutes to cool. Once cooled down, peel the vegetables. Keep your hands wet while peeling the vegetables for the ease of peeling.
- Once peeled, chop all the vegetables and mix together. Season with roasted cumin, salt, black salt, chopped coriander and lemon.
- Finally mix in the mustard oil. Use a small glass/metal Katori to be placed in the centre of the bowl, directly on top of the dip.
- Start burning the cinnamon stick over open fire of the gas burner until the cinnamon is completely burning. Using a tong, drop this burning cinnamon stick into the small Katori.
- Quickly pour a spoonful of ghee on the burning cinnamon stick and cove with a lid. The Katori and the cinnamon and now the chutney is ready to be served.
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