Roasted Tomato Chili Chutney

10 Jun

The tang of tomatoes and the heat of chilies make roasted tomato chili chutney a delightfully fiery partner for stuffed parathas and cutlets.

If you’re like me, you would want a range of color on your plate. The speckled beige of chapatis, the white of yogurt, the yellow of turmeric-tanned Indian curries, simply ASK for some green and red.

Indulge them – serve the contrasting coriander chutney and roasted tomato chili chutney together with your meal.

For best taste, use small even-sized tomatoes (I use tomatoes no larger than 1.5 inch in diameter).

Roasted Tomato Chili Chutney

You Need:

  • Small firm tomatoes – 4 to 6
  • Dry red chilies – 4
  • Oil – 2 teaspoons
  • Salt – to taste

How To Make Roasted Tomato Chili Chutney:

Wash and wipe the tomatoes totally dry. In a small non-stick [an, heat the oil. Once hot, gently place the tomatoes in the pan and cover with a lid. Be extremely careful doing this as the whole tomatoes tend to splutter.

Keep the heat low. Every few minutes, uncover the pan, taking care not to let the water droplets from the lid fall into the pan. Gently turn the tomatoes around. The tomatoes may crack and leak, don’t worry about it. Drizzle a few drops of oil into the pan if the tomatoes begin to burn. Mid-way, the pan should look like this:

Roasted Tomatoes

Continue roasting till no raw patches remain on the tomatoes. Some patches may get cooked more than others, that’s all right. You don’t have to sweat over browning the tomatoes with perfect evenness, it will all get blended anyway.

Remove the roasted tomatoes from the pan and keep aside to cool.

In the same pan, heat another few drops of oil. Slide in the dry red chilies, let them crackle and remove them as they turn brown.

At this stage – wait.

Let the roasted tomatoes and red chilies cool to room temperature naturally. For chutney made of roasted ingredients, it is important for the ingredients to cool down before they are blended – grinding while still hot will not give you the same taste.

When the roasted tomatoes and chilies have cooled, grind them together with salt.

Serve with any Indian meal/snacks.

Roasted Tomato Red Chili Chutney


  • Since the chutney has long cooking/cooling time and relatively less "watching" time, it’s a good candidate for multitasking.
  • Reduce the number of dry red chilies if four is too much for your taste. Or increase if you want it hotter.
  • Roasted tomato chili chutney will stay good in the fridge for more than a week.

2 Responses to “Roasted Tomato Chili Chutney”

  1. deeksha September 24, 2011 at 1:41 PM #

    Nice chutney. love it.

    • S October 1, 2011 at 6:34 PM #

      Thanks Deeksha!

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