Roasted tomato chutney recipe: A tangy, spicy, and smoky chutney made with fire-roasted tomatoes, garlic, and green chili. It makes a perfect accompaniment to rice, dal, or roti.
Chutney is a staple condiment in Indian cuisine and roasted tomato chutney is one of the most popular versions. Every household has its own take; this recipe is a simple, minimal-spice version that highlights ripe tomatoes and smoky char for a bold, balanced flavor.
The chutney is tangy, mildly spicy, and infused with a pleasant smokiness from roasting. It pairs especially well with steaming bowls of rice and dal or alongside fresh rotis.
Which tomatoes are best for this
Use fresh, ripe, and firm tomatoes for best results. Any common variety will work—just avoid overripe tomatoes that are too soft or mealy.
Tips
- Roasting: Roast over a medium flame for even charring. A wire mesh (jali) or stainless-steel grill works well; open-flame roasting is also fine.
- If your green chilies are spicy, use one instead of two, or remove the seeds to reduce heat.
- Mustard oil adds a distinctive punch to the chutney—use it if possible for authentic flavor.
Other tomato recipes you might like
- Red Bell Pepper Tomato Chutney
- Tomato Rasam without Dal and Tamarind
Recipe
Roasted Tomato Chutney Recipe
Ingredients
- 4 large tomatoes ripe & firm
- 1-2 green chilies
- 1 garlic pod
- 2 tablespoon chopped coriander/cilantro fresh
- ⅓ teaspoon cumin seeds
- 1 teaspoon mustard oil
- salt as needed
Instructions
- Place a wire mesh or grill over the stove and arrange tomatoes, the garlic pod, and green chilies on it.
- Roast over medium flame, turning regularly, until the skins are charred and the tomatoes are cooked through. Remove from heat and let cool.
- Peel off the charred skin from tomatoes, chilies, and garlic. Do not wash them; the charred bits add texture and flavor.
- Dry roast the cumin seeds in a pan until aromatic, then crush them to a powder using a mortar and pestle or spice grinder.
Making the chutney
- In a bowl, combine peeled garlic, roasted green chilies, chopped coriander, and salt. Mash to a semi-coarse paste. Alternatively, pulse briefly in a blender or food processor—avoid over-processing.
- Add the roasted tomatoes and mash gently to combine. Aim for a chunky texture rather than a smooth puree.
- Stir in mustard oil and the roasted cumin powder. Mix well and adjust salt if needed.
- Your roasted tomato chutney is ready. Serve immediately or refrigerate for later.
Notes
- Roasting: Roast on medium flame for even charring. A jali or stainless-steel mesh works well; open flame is fine too.
- Adjust green chilies to suit your spice preference. Remove seeds for milder heat.
- Mustard oil adds character to the chutney; include it if you can for authentic flavor.