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