Tomato Garlic Chutney

1. 1

   Roast the tomatoes, garlic, and chilies

   • Heat a heavy-bottomed pan over medium heat.
   • Add the tomatoes, garlic cloves, and dried red chilies to the dry pan.
   • Cook for 10 minutes, turning occasionally, until the tomato skins char and soften.

   TIPCharring the tomato skins slightly adds a deep, smoky undertone to the final chutney.
2. 2

   Blend the roasted ingredients into a paste

   Allow the roasted vegetables to cool slightly before transferring them to a blender. Add the salt and pulse until the mixture reaches a smooth or slightly coarse consistency, depending on your preference.

   TIPAvoid adding water if possible to keep the flavors concentrated and the shelf life longer.
3. 3

   Prepare the tempering and pour over the chutney

   • Heat oil in a small tempering pan or ladle.
   • Add mustard seeds and urad dal once the oil is shimmering.
   • When the seeds crackle and the dal turns golden brown, pour the hot oil immediately over the blended chutney.

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