Roasted Tomato Chutney

Name: Roasted Tomato Chutney
Yield: Serves 4
Cuisine: India
Ingredients: 15 ml/1 tbsp roughly chopped fresh coriander (cilantro); 15 ml/1 tbsp sugar, or to taste; 5 ml/1 tsp salt; 10 ml/2 tsp ground cumin; 1 onion, chopped; 15 ml/1 tbsp sunflower or light olive oil; 15 ml/1 tbsp sunflower or light olive oil; 350 g/12 oz ripe tomatoes; 1 fresh red chilli, chopped (deseeded if preferred); 2 green chillies, chopped deseeded if preferred); 2 large cloves of garlic, chopped; 2 large cloves of garlic, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Ingredients

350 g/12 oz ripe tomatoes
15 ml/1

Asia
India
Side dish
Gluten-free
Vegan

Method

Preheat the grill (broiler) to high and line the grill pan with foil.
Make a slit on each tomato with a sharp knife, then place under the grill until the skin is blistered and peeling.
Remove from under the grill and allow to cool. Peel away the skins using your fingers and roughly chop the tomatoes.