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.
- 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)
- ½ tsp salt (to taste)
Switch on gas and roast the tomatoes till the tomato skin starts to blacken.
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.