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!!
- 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
- 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.
- 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.
- Try the chutney. If you find that it is too spicy, stir in more yogurt until you are happy with the spice level.