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–+ servings

Roasted Tomato Chutney

Whole tomatoes roasted until they collapse and caramelize into a dark, jammy sweetness, then tempered with sputtering mustard seeds and curry leaves.
Print Recipe
Prep Time: 40 minutes
Total Time: 40 minutes
Course: Side Dish
Cuisine: Indian
Servings: 6 servings
Calories: 75kcal

Ingredients

  • 6 medium tomatoes halved
  • 2 tbsp coconut oil
  • 1 tbsp ghee
  • 1/2 tsp mustard seeds
  • 8 curry leaves
  • 2 dried red chilies
  • 3 garlic cloves minced
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric
  • Salt to taste
  • 1 tsp lemon juice

Instructions

  • Drizzle tomatoes with coconut oil; roast at 220°C for 25 minutes.
  • Cool; peel skins and chop roughly.
  • Heat ghee in pan; add mustard seeds and let pop.
  • Add curry leaves and dried chilies; fry 30 seconds.
  • Add garlic; cook 1 minute.
  • Add roasted tomatoes, chili powder, and turmeric.
  • Cook 10 minutes until thick.
  • Finish with lemon juice.

Nutrition

Serving: 1serving | Calories: 75kcal | Protein: 1g | Fat: 6g | Fiber: 1g
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