Make this roasted tomato chutney in only 15 minutes! Roasting Tomatoes & Garlic on an open flame or in an oven makes for a delicious smoky flavored chutney. And it tastes great with roti, rice, or any kind of bread.
Why do things taste so much better when they’re smoked? This Roasted Tomato Chutney will take you all of 10 minutes to put together, that’s including the time taken to smoke the tomatoes! It is such a versatile condiment that goes well with not just Indian rotis and parathas, but so many kinds of breads, and tortillas, and also be a dipping sauce of sorts for your snacks. For example, if you’re making a samosa or a kachori next time, ditch the regular ketchup or tomato sauce in lieu of this fiery, smoky tomato garlic chutney.
Tips to make this Smoky Roasted Tomato Chutney
- The best way to drive smoky flavor is by roasting the tomatoes on an open flame. A roti jali can be really useful to roast your tomato (or any veggie, for that matter). If you don’t have a fire stove, then you can also do it on induction or coil-based stove-tops too. The stovetop method is faster than baking.
- If you don’t have a stove but do have an oven, then you can broil the tomatoes until the skin all over is charred. Some ovens that don’t have a broil function might come with a grill option. If not, simply bake longer until it looks ‘slightly burnt’.
- As a last resort: if you have a microwave or an electric cooker and not an oven or stove, then simply blanch your tomatoes in some water, remove the skin, and make the chutney. It won’t be “smoky”, but it’ll still taste great.
- And if you’re a fan of the “smoked” flavor like I am, then I highly recommend getting yourself some liquid smoke. 1 drop in a big bowl of chutney goes a long way!
Upon a little research on Google, I also found that a version of this is prepped in so many other cuisines too. Call it a salsa, chutney, or sauce, but the next time you want a quick fresh condiment to spruce up your food – SMOKE YOUR TOMATOES!
Here’s a quick video on how to make the smoky roasted tomato chutney at home –
Roasted Tomato Chutney | Smoked Salsa
- 1 piece Large Tomato
- 1 large Garlic
- 1-2 Tbsp finely chopped Onion
- 1-2 pieces finely chopped Green Chili Pepper (adjust for spice)
- 1/2 cup finely chopped Cilantro or Coriander leaves
- 1/2 tsp Salt (adjust to taste)
- 1/2 piece Lemon, freshly squeezed (optional, if you need more tangyness)
- 1 drop Liquid Smoke (optional, for extra smokiness)
Roasting the Tomato & Garlic: 2 methods
- On the Stove-top: Get a "Roti Jali" and place it on the stove (flame / induction / coil, doesn't matter). Place the whole tomato and garlic clove on it, and cook on medium high flame. Cook on each side for 1-2 minuutesuntil the skin is charred, then rotate so all sides could get charred. It is done when the skin of the tomato develop some charred color on it, and starts to come off. And the garlic also turns soft.
- In the Oven:Place the onion and garlic on a pan. Roast in the oven at 450F / 225C for 5 minutes, then turn the tomatoes so other side could also get baked. Then finish off by broiling for 2-3 minutes.
- You can also do this on a grill pan. Cook until all sides are charred.
Making the Roasted Tomato Chutney
- Once the tomato and garlic are smoked, add then to a bowl, cover and rest for 2-3 minutes. They will start to sweat. Then discard the skin of the tomatoes.
- With a fork, break the tomato and garlic apart apart into a rough mixture. It doesn't have to be too smooth or too chunky.
- To the tomatoes, add the rest of the ingredients, and mix well. Taste & adjust for seasoning as needed.
- Serve immediately, or refrigerate and serve within 3-5 days.
- This chutney goes really well with roti, parathas, tortilla, burritos, rice bowls etc.
If you like this recipe, check out some other condiments you may like –