Smoke Infused and Roasted Tomato Chutney

Smoked tomato Chutney

  1. 100 g ripe plum tomato cut in quarters
  2. 15 g sliced garlic
  3. 1 green chilly slit in half
  4. 3 g black salt
  5. 3 g chaat masala
  6. 1 lemon
  7. 5 ml oil

Method

Mix all ingredients wrap in a aluminium foil, cook in a slow live fire for 5 minutes and allow to cool down keep the wrap intact.

Once it cools down open and crush using whisk and pass through a large mesh sieve allowing the chutney to be bit rustic. Taste and adjust the seasoning if needed.

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