Fire Roasted Tomato Chutney
Recipe Type: Chutney, Dip, Spread
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2-3
Sweet caramelized tomatoes, fresh herbs, a little kick from a chilly and tang from lemon. You will fall in love with this easy chutney!
  • 3 red tomatoes, medium size*
  • 1 green chili
  • ½ cup coriander leaves (roughly chopped)
  • ½ cup mint leaves (roughly chopped)
  • ¼ tsp cumin seeds/1/2 tsp cumin powder
  • ½ tbsp lemon juice
  • Salt to taste
  1. Skewer the tomato with a fork and hold it over high flame on (smallest) gas stove burner. The fork with help you to move the tomato around, in case you didn't know. I'm not doubting your intelligence by the way, I just doubt mine. You can also fire roast tomatoes on gas grill, charcoal grill or under a broiler. The skin will start to char and split while you rotate the tomatoes on all the sides. You want to totally blacken the skin. Transfer to a bowl to cool. Repeat with rest of the tomatoes. Once cool, slip off the skin from tomatoes.
  2. Blend tomatoes, herbs and spices together to get a smooth chutney. See those marvelous ingredients turn to ugly green. Finish with lemon juice.
  3. It is best served on the day its made but can be refrigerated upto 2 days.
Use the kind which are less juicy and have dense flesh.
Recipe by Honest Cooking at