Roasted Tomato Chutney




A delicuous chutney made with ripe tomatoes to savour in hot afternoon with rice and curries. My mom-in-law used to make this chutney by roasting ripe red tomatoes specially during summer time. I loved that smoky taste and flavour of roasted tomatoes. So here is the recipe for Roasted Tomato Chutney as learnt from her.



Ingredients:

  • 5-6 medium sized tomatoes
  • 3 onions, finely chopped
  • 3-4 bunch fresh coriander leaves, finely chopped
  • 1 red chili
  • 1 green chilli
  • 4-5 tbsp powdered sugar (to taste)
  • ? tsp salt (to taste)

Procedure:

Wash the tomatoes. Place the tomatoes on a wire mesh on the gas.

Switch on gas and roast the tomatoes till the tomato skin starts to blacken.

Use a tong to turn the tomatoes and ensure they are roasted on all sides. (Insert a fork to ensure whether the inside is soft or not).

Switch off gas, remove the tomatoes and collect in a plate. Slowly and carefully remove the outer blackened skin (it is easier to remove the skin while the tomatoes are still a little hot).

Take a mixing bowl. Add salt, sugar & the skinned tomatoes and mash the tomatoes coarsely. (Try to mix with the sugar while the tomatoes are hot so that sugar gets dissolved easily).

Add the chopped red & green chilli and coriander leaves and mix thoroughly.

You can refrigerate the chutney or serve at room temperature with rice / paranthas.

This is my second entry for Fall in Love (FIL) - Tomato event hosted by Sanghi of Sanghi's Food Delights.

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