Roasted Tomato–Garlic Chutney: Roasted Tomato-Garlic Chutney, which will double the enjoyment of your meal! Whether it’s hot aloo paratha or simple dal-roti, if you have a spicy chutney with it, the taste of the food reaches new heights. Today we are going to tell you the easiest way to make ‘Roasted Tomato and Garlic Chutney’. Its smoky flavor is so amazing that you’ll be licking your fingers.

Ingredients

To make this chutney, you only need these ingredients available in your kitchen:

Tomatoes: 3 medium-sized (ripe)

Garlic: 6–8 cloves

Dry red chilies: 2 (you can increase the quantity if you like it spicier)

Salt: to taste

Oil: 1 teaspoon (mustard oil is best)

Cumin seeds: half a teaspoon

Asafoetida: a pinch

Lemon juice: half a teaspoon (for a slight tang)

Fresh coriander: finely chopped

Making Steps 

Step 1: Roast the tomatoes and garlic. Heat a little oil in a pan or on a griddle. Now add the whole tomatoes, garlic cloves, and dry red chilies. Roast them on low heat, turning occasionally, until the tomato skin starts to blacken and they become soft. Pro tip: If you roast them directly over the gas flame, you will get an even better ‘dhaba-style’ smoky flavor.

Step 2: Cool and peel. After roasting, transfer them to a plate. Once cooled, peel the tomatoes and garlic. Keep them ready along with the roasted chilies.

Step 3: Time to grind. Now put the roasted tomatoes, garlic, chilies, and salt in a blender jar. Grind it coarsely, as a coarse chutney tastes better. If you prefer a finer texture, you can make a paste.

Step 4: The tempering is essential. Heat a little oil in a small pan. Add cumin seeds and asafoetida. As soon as the cumin seeds start to splutter, pour this tempering over the chutney.

Step 5: The final touch. Add half a teaspoon of lemon juice and garnish with chopped fresh coriander leaves.