Roasted tomato chutney

Name: Roasted tomato chutney
Yield: Makes 225 g/8 oz
Cuisine: India
Ingredients: 1 clove garlic, chopped; 1 cm/½ in piece of fresh root ginger, peeled and chopped; 2.5 ml/½ tsp salt, or to taste; 30 ml/2 tbsp fresh coriander (cilantro) leaves, chopped; 30 ml/2 tbsp sunflower oil or light olive oil; 675 g/1½ lb ripe tomatoes; 1-2 fresh green chillies, chopped (deseeded if preferred)

Preparation info

Makes
225 g

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This delicious chutney recipe, Tomato Achar, comes from Darjeeling, with definite influences from Nepal, across the northern border. The Nepalese would roast the tomatoes over a wood fire, which imparts an unforgettable flavour. The tomatoes are then combined with chillies and spices and made into a purée.

Ingredients

675 g/1½ lb ripe tomatoes
30 ml/2

Asia
India
West Bengal: Darjeeling
Side dish
Vegan
Gluten-free

Method

Preheat the oven to 190°C/375°F/Gas 5. Halve the tomatoes widthways.
Put the tomato halves in a roasting pan and drizzle the oil over them. Shake to coat with the oil, then place in the centre of the oven and roast for 20 minutes, or until so