Try this roasted tomato chutney! It goes so well with dosas and chapattis.
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.
Is roasting the tomatoes over an open flame important?
This is actually really important as the char flavours adds a great extra depth to the flavour. You could use a blow torch if you don’t have a gas oven or obviously if you have a bbq going that works really well.
Can this recipe be adjusted to taste?
As I always state, use more of what you love and less of what you don’t! Go ahead and add more green chillies if you prefer a more spicy hot tomato chutney and if you don’t for instance like the taste of cumin leave it out.
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Toast the chana lentils.
Dry fry the chana lentils until dark brown.
Fry the cumin with the garlic.
Throw in the green chillies, coriander, roasted lentils and roasted tomatoes and bring to a boil.
Add the chilli powder, chaat masala, and amchoor powder. Stir well and then fold in the yoghurt and lemon juice.
Blend to a paste and add the lemon juice and seasoning.
Roasted Tomato Chutney
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
- 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.
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