Roasted Tomato and Garlic Chutney

It was a surreal summer filled with travels, sorrows, beauty, love and new perspectives. When I got back to my veggie garden after weeks of being away the tomatoes ( among other vegetables) were screaming to be picked turned into something divine.

My first instinct was to get all of them out to friends and family ( which I did for some), but….the rest went in preparations like this amazing tomato chutney.

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The tomatoes were halved and roasted whole in a 375 degree oven for about 30 mins to bring out the flavor.

The chilies are whole and dried and are a staple in the pantry.  The oil is a mustard oil which brings out a beautiful flavor.

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This chutney will last a while in the fridge, my teenager has been using it to smear her morning bagels.  I have used it on top of my grilled chicken for a workday lunch and topped my sandwiches.

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You can adjust the heat and seasoning  to your taste but my recommendation would be to keep the heat elevated 🙂 😉

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Roasted Tomato Garlic Chutney

  • Servings: many
  • Difficulty: easy
  • Print

a versatile chutney that goes with everything

Ingredients

  • 10-12 red tomatoes
  • 10 red dried chilies
  • 1 pod of whole garlic
  • 2 tablespoons Mustard oil
  • 1 tsp onion seeds
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • Himalayan Salt to taste

Directions

 

  • Slice off the very top of the garlic and wrap the garlic pod in foil.
  • Layer the tomatoes along with the pod of garlic on a sheet pan.
  • Roast  in the 375 degree oven for 30 mins
  • Cool and remove the skin from the tomatoes and the garlic
  • Heat mustard oil in a pan until smoking
  • Add the seeds and let them splutter
  • Add the chilies for a couple of minutes
  • Next add the tomatoes, garlic, salt, and turmeric
  • Once bubbling, cover the pan and let the mixture cook for about 5- 7 mins.
  • Do taste the seasoning and adjust.
  • Cool the mixture and run it through your Vitamix or any other processor.
  • Bottle in jars. It will stay in the fridge for a couple of weeks if it lasts that long.

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Come join the party at Fiesta Friday!

 

24 thoughts on “Roasted Tomato and Garlic Chutney”

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