Fire Roasted Tomato Chutney
Sweet fire roasted tomatoes, fresh herbs, kick from chili and tang from lemon - an addictive chutney or dip!
Total Steps
3
Ingredients
7
Tools Needed
7
Ingredients
- 3 red tomatoes, medium size
- 1 green chili
- 1/2 cup coriander leaves, roughly chopped
- 1/2 cup mint leaves, roughly chopped
- 1/4 teaspoons cumin seeds or 1/2 teaspoon cumin powder
- 1/2 tablespoons lemon juice
- Salt(optional)
Instructions
Step 1
Skewer a tomato with a fork and hold it over a high flame on a gas stove burner. Alternatively, you can fire roast tomatoes on a gas grill, charcoal grill, or under a broiler. Rotate the tomato until the skin chars and splits, aiming to totally blacken the skin. Transfer the roasted tomato to a bowl to cool. Repeat this process for all remaining tomatoes. Once cooled, slip off the skin from the tomatoes.
Step 2
Blend the cooled and peeled tomatoes, green chili, coriander leaves, mint leaves, and cumin (seeds or powder) together until a smooth chutney forms. Finish by stirring in the lemon juice.
Step 3
Serve the chutney on the day it's made for best results. It can be refrigerated for up to 2 days.