Roasted Tomato Chutney Recipe

5 from 2 votes

This is a North India-style roasted tomato chutney recipe with a delicious smokey flavour. It is also known as bhune tamatar ki chutney.

Prep Time15

Cook Time10

Total Time25

Course: Side Dish

Cuisine: Indian

Servings: Cup

Calories: 418kcal

Rinse the tomato with water. Pat dry with a kitchen towel. On top of each tomato, make a cross or an 'x' mark using a sharp knife (refer to the recipe video).
To roast the tomato, you can keep them directly over the flame or use a wire mesh. You can roast the tomato on a bbq grill as well.
Roast the tomatoes till the skin is charred. Keep on turning tomatoes while roasting.
Once roasted, transfer the tomatoes to a bowl filled with cold water. This step helps in removing the skin of the tomatoes easily. Remove the charred skin of each tomato.
Combine roasted tomato, chilli, salt, and coriander in a food processor. Pulse to get a combine and get a coarse texture. You can manually chop them as well.
Add mustard oil and mix nicely. Taste and adjust the seasoning accordingly.
Transfer roasted tomato chutney to a clean jar and store in the fridge or serve immediately.

Along with tomatoes, you can roast green chilies as well.
Tomatoes and green chilies roasted/grilled over the direct fire flame gives chutney an intense smokey flavor. You can grill them in a BBQ as well.
You can either chop the ingredients or pulse in a food processor. The idea is to get a chunky and coarse chutney instead of a smooth paste.
You can store this chutney in the fridge for a week.