Smoked Tomato Chutney Recipe | Easy Roasted Indian Tomato Chutney

August 18, 2015

Smoked tomato chutney served with Indian snacks and samosas

super easy

This smoked tomato chutney is a simple, flavour-packed condiment made with ripe plum tomatoes, fresh garlic, green chilli, black salt, chaat masala and lemon. The ingredients are wrapped in aluminium foil and cooked slowly over live fire, allowing the tomatoes to soften while developing a gentle smoky flavour.

Once cooled, the roasted mixture is crushed and passed through a coarse sieve to keep the chutney slightly rustic rather than completely smooth. The result is a tangy, smoky and lightly spicy Indian tomato chutney that works well with samosas, kebabs, pakoras, grilled dishes and other Indian snack recipes.

This roasted tomato chutney is quick to prepare and is a useful addition to collections of Indian chutney recipes, Indian food recipes and easy Indian recipes.

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Ingredients

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	100g ripe plum tomatoes, cut into quarters
	15g garlic, sliced
	1 green chilli, slit in half
	3g black salt
	3g chaat masala
	Juice of 1 lemon
	5ml vegetable oil

Nutritional Information

115 kcal Calorie

3g Protein

16g Carbohydrate

6g Fat

4g Fiber

Directions

Prepare the ingredients

Wash the tomatoes and cut them into quarters. Slice the garlic and slit the green chilli lengthwise.

green chilli and spices prepared for smoked tomato chutney

Place the tomatoes, garlic and green chilli in a bowl. Add black salt, chaat masala, lemon juice and vegetable oil. Mix gently until everything is evenly coated.

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Wrap in foil

Transfer the seasoned tomato mixture onto a large sheet of aluminium foil. Fold and seal the foil tightly so that the steam and smoky aromas remain trapped inside while cooking.

Foil wrapped tomatoes roasting over fire for roasted tomato chutne

Place the foil parcel over a low live fire or hot charcoal. Cook for approximately 5 minutes, turning carefully if necessary so the tomatoes roast evenly without burning. This roasting stage gives the smoky tomato chutney recipe its distinctive flavour.

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Cool without opening

Remove the foil parcel from the heat. Leave it sealed until the contents cool slightly. Keeping the parcel closed allows the smoke and roasted flavours to continue infusing the tomatoes.

Open the foil and transfer the softened tomatoes and aromatics to a bowl. Crush gently with a whisk or spoon. The texture should remain slightly coarse for a rustic roasted tomato chutney.

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Pass through a coarse sieve

Pass the mixture through a large-mesh sieve. Do not make it completely smooth; retaining some texture gives the chutney a more natural and homemade appearance.

Taste and adjust the salt, lemon juice or chaat masala if needed. Serve the Indian tomato chutney with samosas, pakoras, kebabs, grilled foods or other Indian snack recipes.

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