Sweet caramelized tomatoes, fresh herbs, a slight kick from the chili and tang from lemon makes this chutney a great dip or spread.
Text And Photo By Kulsum Kunwa
This chutney is one of our family favorites – one that makes it to almost every party we organize and people are always asking for the recipe! Sweet caramelized tomatoes, fresh herbs, the slight kick from the chili and tang from lemon makes this chutney a great dip or spread. We often serve it up with grilled chicken, or deep fried appetizers as well.
I like it spread on baguette, where the sweet juices from the fire roasted tomatoes are soaked by the bread while the herb studded pulp adds texture to the chutney. Sure, the beautiful roasted tomatoes turn a dark almost ugly green when blended with herbs but you need to taste it to know it just doesn’t matter. 
Fire Roasted Tomato Chutney
- Total Time: 20 minutes
- Yield: 2-3 1x
Description
Sweet caramelized tomatoes, fresh herbs, a little kick from a chilly and tang from lemon. You will fall in love with this easy chutney!
Ingredients
- 3 red tomatoes, medium size*
- 1 green chili
- 1/2 cup (120 ml) coriander leaves (roughly chopped)
- 1/2 cup (120 ml) mint leaves (roughly chopped)
- 1/4 tsp cumin seeds/1/2 tsp cumin powder
- 1/2 tbsp lemon juice
- Salt to taste
Instructions
- 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.
- Blend tomatoes, herbs and spices together to get a smooth chutney. See those marvelous ingredients turn to ugly green. Finish with lemon juice.
- It is best served on the day its made but can be refrigerated upto 2 days.
Notes
- Use the kind which are less juicy and have dense flesh.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Condiment
- Cuisine: Indian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 20
Find it online: https://honestcooking.com/fire-roasted-tomato-chutney/
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Frequently Asked Questions
Do I have to use a gas flame to fire-roast the tomatoes, or are there other options?
No — the instructions list three methods: hold the skewered tomato over a high gas flame, use a gas or charcoal grill, or place them under a broiler. Whichever method you choose, rotate the tomatoes until the skin is completely blackened on all sides, then transfer to a bowl to cool before slipping off the charred skin.
Why does the chutney turn green when blended?
The article explains this directly and reassuringly: blending the fire-roasted tomatoes with the coriander and mint turns the chutney an “ugly green,” but it doesn’t affect the flavor — the sweet caramelized tomatoes, fresh herbs, chili, and lemon still taste great. The article even says “you need to taste it to know it just doesn’t matter.”
What type of tomatoes work best for this chutney?
The notes specify tomatoes that are less juicy with dense flesh — this ensures the chutney doesn’t become watery after roasting and blending. Roma or plum tomatoes are a good example of this style.
Wow, I can almost picture how great this chutney tasted. I love the taste and smell of fire roasted tomatoes.