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Tomato Chutney – Indian Roasted Tomato Recipe

Roasted Tomato Chuntey

Great as a dip or spicy marinade! Give this roasted tomato chutney a try.

This roasted tomato chutney is a real crowd pleaser. Not only is it amazing used as a dip for crudites or papadums, it also makes a delicious marinade and sauce for grilled meats and fish.

I was introduced to the fantastic tomato chutney by Chef Sheak Sahaban Ali, Head Chef at the Panoramic View Hotel near Munnar.

Now, I always have some on hand for those last minute, unexpected guests. The delicious tomato chutney keeps really well in the fridge for up to a week.

Note: The photos for this recipe don’t match the written recipe below exactly. Both work!!

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Making Keralan Roasted Tomato Chutney

Toast the chana lentils until they are light brown in colour.

Making Keralan Roasted Tomato Chutney

Roast your tomatoes on the BBQ, on a gas hob or under the broiler.

Making Keralan Roasted Tomato Chutney

Grind the roasted lentils and then blend the roasted tomatoes.

Making Keralan Roasted Tomato Chutney

Infuse the whole spices with the oil and then add the green chillies and garlic to fry for a minute or two.

Making Keralan Roasted Tomato Chutney

Add the ground spices and bring this all to a simmer for about five minutes.

Making Keralan Roasted Tomato Chutney

Add the coriander and lentils and cook for a further 5 minutes. Then blend it all up. Add a tablespoon or more yoghurt.

Yield: 250ml

Roasted Tomato Chutney

Roasted Tomato Chuntey
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 5 medium to large tomatoes
  • 50g Bengal gram (chana lentils)
  • 1 tsp rapeseed (canola) oil
  • 1 tsp roasted cumin
  • 2 cloves garlic – smashed and roughly chopped
  • 2 green chillies
  • 3 tbsp chopped coriander leaves
  • 1 tsp Kashmiri chilli powder
  • 1 tsp chaat masala
  • ½ tsp amchoor (dried mango powder)
  • Salt to taste
  • 1 tsp lemon juice

Instructions

  1. Roast the tomatoes in a large pan or, better yet, directly over a gas or open fire flame until blackened. You will need to turn regularly while doing this. Set aside to cool slightly and then dice them. Now, in a dry frying pan over medium heat, toast the Bengal gram (chana lentils) for about five minutes, stirring regularly until toasted and brown in colour. Transfer to a plate to cool.
  2. Meanwhile, add one teaspoon oil to the pan and stir in the cumin and garlic cloves and sauté well for about a minute. Add the green chillies, coriander leaves, roasted Bengal gram and diced, roasted tomatoes and bring to a simmer. Add the chilli powder, chaat masala and amchoor (mango powder). Stir well and then add the yoghurt. Blend this to a smooth paste. Stir in the lemon juice and season with salt to taste.
  3. Try the chutney. If you find that it is too spicy, stir in more yogurt until you are happy with the spice level.

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