स्मोकी खुशबू वाली भुने हुए टमाटर की स्वादिष्ट चटनी

Ingredients

• 500 g Tomatoes (medium sized, washed)
• 3 Green Chilies (large, mild) (skin will char, can use small hot chilies if desired)
• 1 medium Onion (peeled, whole for roasting)
• 5 Garlic cloves (whole, unpeeled for roasting)
• 1 tbsp Oil (vegetable) (for coating tomatoes before roasting)
• 1 tsp Roasted Cumin Powder (store‑bought or homemade)
• 1 tsp Black Salt (Kala Namak) (adds tangy flavor)
• ½ tsp Salt (adjust to taste)
• 2 tbsp Fresh Coriander Leaves (finely chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 tbsp Mustard Oil (raw) (adds pungent flavor, use raw oil)
• 1 small Cinnamon Stick (for smoky infusion)
• 1 tsp Ghee (for topping before sealing)
• ½ cup Water (for peeling tomatoes and cooling)

Instructions

1. Prepare Vegetables

   Wash the tomatoes, green chilies, onion and garlic. Lightly coat the tomatoes with a dash of oil using your fingers; this will help the skins slip off after roasting.

   Time: PT5M

2. Pre‑heat Grill

   Place the grill on the stove, turn the flame to medium‑low and let it heat up for a couple of minutes.

   Time: PT3M

   Temperature: Medium flame

3. Roast Vegetables

   Place the tomatoes, whole green chilies, whole onion and whole garlic cloves directly on the grill. Turn them with tongs every 2‑3 minutes until the skins are charred and the insides are soft – about 12‑15 minutes for tomatoes, 15‑18 minutes for the onion, and 8‑10 minutes for garlic and chilies.

   Time: PT20M

   Temperature: Medium flame

4. Rest and Cool

   Remove the roasted vegetables from the grill and let them sit in the bowl of water for 10‑15 minutes. This steam‑helps loosen the skins for easy peeling.

   Time: PT15M

5. Peel and Chop

   Drain the water, peel off the charred skins of the tomatoes, chilies, onion and garlic. Finely chop the garlic (or use a mortar) and set aside.

   Time: PT7M

6. Blend the Chutney

   In a blender or hand grinder, combine the roasted tomatoes, chilies, onion, peeled garlic, roasted cumin powder, black salt, regular salt, fresh coriander, lemon juice and mustard oil. Blend to a smooth but slightly textured paste, adding a splash of the reserved water if needed for consistency.

   Time: PT5M

7. Add Smoky Cinnamon Finish

   On the same grill, briefly toast the cinnamon stick until it releases aroma (about 30 seconds). Place a small bowl inside the chutney bowl, add 1 tsp ghee, then cover the whole bowl with a lid and let it sit for 15 minutes so the cinnamon smoke infuses the chutney.

   Time: PT15M

   Temperature: Medium flame

8. Final Stir and Serve

   Remove the lid, stir the chutney, taste and adjust salt or lemon if needed. Transfer to a serving bowl and serve fresh with kebabs, dal, roti or any starter.

   Time: PT2M

Nutrition Facts

Calories

80

Protein

2g

Carbohydrates

10g

Fat

4g

Fiber

2g

Ingredient Substitutions

• Instead of Green Chilies (large, mild): small red chilies
• Instead of Onion: shallot
• Instead of Oil (vegetable): any neutral oil
• Instead of Roasted Cumin Powder: ground cumin, toasted
• Instead of Black Salt (Kala Namak): regular salt
• Instead of Fresh Coriander Leaves: cilantro
• Instead of Lemon Juice: lime juice
• Instead of Mustard Oil (raw): vegetable oil (less authentic)
• Instead of Cinnamon Stick: ground cinnamon (use less)
• Instead of Ghee: unsalted butter

Equipment Needed

• Grill or Gas Stove with Griddle
• Tongs
• Cutting Board
• Chef Knife
• Mixing Bowl
• Blender or Hand Grinder
• Spoon or Spatula
• Small Bowl (for cinnamon)
• Lid or Large Plate (to cover)

Critical Steps — Do Not Skip

• Roasting the vegetables over medium flame to achieve smoky char without burning the interior
• Peeling the charred skins while still warm for easy removal
• Blending with all the roasted liquid for maximum flavor
• Infusing cinnamon smoke with ghee and covering for 15 minutes

Chef Tips from the Video

• Coating tomatoes with a thin layer of oil before roasting makes skin removal effortless
• Medium‑low flame is key – high heat burns the skin before the flesh softens
• Use raw mustard oil for authentic pungency; add it after grinding to preserve its sharpness
• If you prefer extra heat, add a few finely chopped small red chilies during blending

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2‑3 days

Freezer: Not recommended – texture changes

Room temperature: Can sit at room temperature for up to 4 hours, then refrigerate

Make-Ahead Tips

• Roast the vegetables up to step 4 and store them in the refrigerator for up to 24 hours
• Peel and freeze the roasted veggies in a zip‑lock bag for later use
• Blend the chutney a day ahead; the flavors deepen
• Add the cinnamon smoke step just before serving for maximum aroma

Frequently Asked Questions