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 Comments Add yours

  1. Ankita Dash says:

    Very interesting recipe..

    Like

    1. Thanks Ankita…hope you try it!

      Like

    1. yes seriously yum ruchi 🙂

      Like

  2. Fabulous Zeba!

    Johanne Lamarche

    >

    Liked by 1 person

  3. Yes! Love it! I’ll be making this 😄😄😄

    Like

  4. I have been trying to think of what I want to do with the glut of tomatoes on the counter! I have a tomato chutney on my blog but that’s a bit more sweet/sour. This sounds absolutely fabulous!!

    Liked by 1 person

  5. Antonia says:

    Wow! What a wonderful use of tomatoes. This looks divine!

    Liked by 1 person

    1. Thank you Antonia 😀 I do hope you try out the recipe

      Liked by 1 person

  6. petra08 says:

    I have quite a few tomatoes, this sounds delicious! I will absolutely give it a go over the weekend! Thank you for sharing 🙂

    Liked by 1 person

    1. Hope you get a fabulous chutney out of your tomatoes 🍅 🙂

      Liked by 1 person

      1. petra08 says:

        Thank you 🙂

        Liked by 1 person

  7. I love the sound of this chutney, the flavours are right up my street! Delicious!

    Like

    1. Thanks Kat. Do try it out 🙂

      Like

  8. Eartha says:

    This sounds like it would be great with chicken. What a way to use those tomatoes.

    Like

    1. Hi eartha- yes it’s great with chicken. Thank you for stopping by!

      Liked by 1 person

  9. CakePants says:

    What a flavorful and versatile condiment! This certainly wouldn’t last very long in my house…

    Like

    1. Thank you! It does last in the fridge for while but it’s more fun to keep making more 🙂

      Like

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