Roasted Tomato Chutney

“Roasted Tomato Chutney”

“Roasted Tomato Chutney” is a very humble dish which I once happened to have at a dhaba (roadside eatery). They had served it along with the meal and I loved the freshness and taste so much that I asked the guys how did they prepare it and that’s how I got this recipe.
Its a very simple dish made which common ingredients which are available in our Indian homes at all times, its quick to make and tastes good too. The original recipe was made with raw mustard oil which has a pungent taste, though I love it, but in my recipe I have replaced it with olive oil. Olive oil is more healthy, liked by all and blends well with the taste.You could serve this as a dip with chips or nachos or also as a side dish with Dal Rice, Khichdi, or just as a chutney.


Tomato – 2 medium
Onion – 1medium
Garlic – 2 pods
Green chilli – 2
Fresh green coriander, chopped – 3-4 tablespoon
Lemon juice – 1 teaspoon
Olive oil – 1 tablespoon
Salt to taste


Roast tomato over gas flame for 4-5 minutes until it becomes mushy.

Remove from heat, cover and keep for 5-7 minutes. This will allow the tomato to cool down as well as the skin will also peal off easily. Once cool mash it to get the pulp.

Grind the green chillies and garlic roughly in a mortar and pestle.

In a mixing bowl add the tomato pulp, ground garlic and green chilli, chopped onion and green coriander. Add salt lemon juice and olive oil. Mix well so that all the ingredients are combined.

Serve Fresh.

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