Roasted Tomato Chutney | Smoked Salsa
Roasting Tomatoes & Garlic on open flame or in an oven makes for a delicious smoky chutney. Make roasted tomato chutney in 15 minutes.
Ingredients
- 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)
Instructions
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.