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Roasted tomato chutney
- Makes
225 g
- Difficulty
Easy
Published 2017
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 30 ml 2
Method
Preheat the . Halve the tomatoes widthways.oven to 190°C/375°F/Gas 5 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
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