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.
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.
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.
You can adjust the heat and seasoning to your taste but my recommendation would be to keep the heat elevated 🙂 😉
Roasted Tomato Garlic Chutney
a versatile chutney that goes with everything
- 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
- 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.
Come join the party at Fiesta Friday!