Fire Roasted Tomato Chutney


3 red tomatoes, medium size*
1/2 cup coriander leaves (roughly chopped)
1/2 cup mint leaves (roughly chopped)
1/4 teaspoon tsp cumin seeds/ ½ cumin powder
1/2 tablespoon lemon juice
Salt to taste


Skewer the tomato with a fork and hold it over high flame on (smallest) gas stove burner. The fork will help you move the tomato around, in case you didn't know. I'm not doubting your intelligence by the way, I just doubt mine. You can also fire roast tomatoes on gas grill, charcoal grill or under a broiler. The skin will start to char and split while you rotate the tomatoes on all the sides. You want to totally blacken the skin. Transfer to a bowl to cool. Repeat with rest of the tomatoes. Once cool, slip off the skin from tomatoes.
Blend tomatoes, herbs and spices together to get a smooth chutney. Finish with lemon juice.
It is best served on the day its made but can be refrigerated upto 2 days.


Sweet fire roasted tomatoes, fresh herbs, kick from chili and tang from lemon - an addictive chutney or dip!




Tuesday, May 10, 2011 - 6:52am


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