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Monday, March 30, 2009

Roasted Tomato Chutney

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)


Wash the tomatoes. Place the tomatoes on a wire mesh on the gas.

Switch on gas and roast the tomatoes till the tomato skin starts to blacken.

Use a tong to turn the tomatoes and ensure they are roasted on all sides. (Insert a fork to ensure whether the inside is soft or not).

Switch off gas, remove the tomatoes and collect in a plate. Slowly and carefully remove the outer blackened skin (it is easier to remove the skin while the tomatoes are still a little hot).

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.


Anonymous said...

Great to me..Tomatoes look yummy

aishwarya said...

my grandmom is a specialist in dis variety

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