A flavorful and tangy roasted tomato chutney that pairs perfectly with various dishes.
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Preheat the oven to 200°C (400°F).
Wash and cut the tomatoes in half.
Place the tomatoes on a baking tray, cut side up, and drizzle with oil.
Roast the tomatoes in the oven for about 20-25 minutes until they are soft and slightly charred.
Once the tomatoes are roasted, let them cool slightly.
In a blender, combine the roasted tomatoes, garlic, salt, sugar, cumin powder, red chili powder, and lemon juice.
Blend until smooth or to your desired consistency.
Taste and adjust seasoning if necessary.
For a smoky flavor, you can add a pinch of smoked paprika.
This chutney can be stored in an airtight container in the refrigerator for up to a week.
How do I store leftover roasted tomato chutney for maximum freshness?
To store leftover roasted tomato chutney, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to one week. For longer storage, consider freezing it in small portions, which can last up to three months.
What are some great dishes to pair with roasted tomato chutney?
Roasted tomato chutney pairs wonderfully with grilled meats, sandwiches, and wraps. It also complements Indian dishes like samosas and dosa, or can be used as a dip for crackers and vegetables.
Can I make roasted tomato chutney vegan-friendly?
Yes, this roasted tomato chutney is naturally vegan as it contains no animal products. Just ensure that any additional dishes you serve it with are also vegan if you're catering to a vegan diet.
What can I substitute for cumin powder in roasted tomato chutney?
If you don't have cumin powder, you can substitute it with coriander powder or a combination of ground coriander and a pinch of chili powder for a similar flavor profile. Alternatively, smoked paprika can add a different but delicious twist.
How long does it take to roast tomatoes for chutney?
Roasting tomatoes for chutney typically takes about 20-25 minutes at 200°C (400°F). You'll know they're done when they are soft and slightly charred, enhancing their flavor for the chutney.
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