Roasted Tomato Chutney — this fasting-friendly version of the viral tomato chutney is the perfect pair to any simple meal! It takes just 15 minutes to make and brings all the sweet, spicy, and tangy flavors!

WATCH HOW TO MAKE ROASTED TOMATO CHUTNEY:

We’ll start by heating up oil in a pan and to this we’ll add tomatoes, green chilies, and ginger. Let these roast until they start to become nicely softened. You want to get some color on the tomatoes until they start to caramelize on the edges and you can easily peel the skin off just like this!

In a mortar and pestle, we’ll add some cilantro, mint for some freshness, sendha namak, roasted cumin, sugar, and a touch of water to help everything grind into a nice paste. To this, we’ll add our roasted tomato and chili mixture. Mash gently until you get your desired consistency and finish this off with a squeeze of lemon juice and a sizzling tadka!

Truly this chutney pairs so well with any simple roti (try my Singhare ki Roti) or fasting meal, you’re going to love this!

If you like this, please try my other recipes:

• Singhare Ki Roti
• Pumpkin Sannata Raita
• Badam Rose Roti Churma
• Rajgira Badam Sukhdi – Amaranth Almond Fudge

5 from 1 vote

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Roasted Tomato Chutney

Prep Time

5 mins

Cook Time

10 mins

 

Tomato Chutney — this fasting-friendly version of the viral tomato chutney is the perfect pair to any simple meal! 🍅 It takes just 15 minutes to make and brings all the sweet, spicy, and tangy flavors! 🌶️

Course: Chutneys & Dips, Pantry Items, Side Dish

Cuisine: Indian

Keyword: fasting

Custom Category: Chutneys & Dips, Fasting Recipes, Pantry Items, Sides

Servings: 8

Calories: 45 kcal

Author: Nidhi Bothra

Ingredients

Chutney:

• 1 tbsp oil
• 2-3 green chilies , slit
• 4 medium tomatoes , halved
• 1 inch ginger , peeled
• 1 tbsp cilantro with tender stems , finely chopped
• 5-6 mint leaves
• 1 tsp salt
• 1 tsp roasted cumin powder
• 1 ½ tsp sugar
• 1 tsp water
• 2 tsp lemon juice , adjust to taste

Tadka:

• 2 tsp oil
• 1 tsp cumin seeds
• 5-6 curry leaves

Instructions

1. On a griddle, heat some oil on medium flame and once hot, roast your tomatoes, green chilies, and ginger. Cook them for 10 minutes covered until they are charred and tender. Make sure to flip them half way through. Peel the tomato skin.

2. In a mortar and pestle or molcajete, add in your cilantro, mint, salt, cumin powder, sugar and water. Grind them into a paste and then add in your roasted vegetables. Mash the vegetables until they are well-combined. I like to keep the chutney semi-chunky but you can mash it to your desired consistency. Finally, add in your lemon juice.
3. For your tadka, in a pan, heat your ghee and once it starts bubbling, add in your cumin seeds and curry leaves. Pour it on top of your chutney and mix it well. Your Roasted Tomato Chutney is ready, enjoy!

Recipe Video

Nutrition Facts

Roasted Tomato Chutney

Amount Per Serving

Calories 45 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 0.2g1%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 332mg14%

Potassium 164mg5%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 3g3%

Protein 1g2%

Vitamin A 572IU11%

Vitamin C 23mg28%

Calcium 15mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.