Charred Tomato Chutney Recipe – Spicy Indian Dip for Nachos & Roti

Last Updated on 4 months by Neha Deshmukh

Charred Tomato Chutney Recipe – Spicy Indian Dip For Nachos & Roti

Introduction

Okay, let’s be real – sometimes the simplest things are the best things. And this charred tomato chutney? It’s proof! I first stumbled upon a version of this while travelling through Rajasthan, and I’ve been hooked ever since. It’s smoky, spicy, tangy, and utterly addictive. Seriously, a bowl of this with some crunchy snacks is my idea of a perfect evening. You’ll be making this again and again, I promise!

Why You’ll Love This Recipe

This isn’t your average tomato chutney. The charring process takes it to a whole new level, adding a depth of flavour you just can’t get otherwise. It’s incredibly versatile – perfect with nachos, roti chips, or even as a side with your favourite Indian meals. Plus, it’s surprisingly easy to make! Ready in under 20 minutes, this recipe is a winner.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 4 Tomatoes (about 400g)
• 2 Onions (medium-sized)
• 5-6 Garlic cloves
• 2 Green Chillies (adjust to your spice preference!)
• 1 Dry Red Chilli
• 1 Lemon
• Black Salt (Kala Namak) to taste
• White Salt to taste

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

• Tomatoes: Choosing the Right Variety – Roma tomatoes are fantastic because they’re meaty and have fewer seeds, but really, any ripe tomatoes will work. About 400g is perfect.
• Dry Red Chilli: Regional Variations & Spice Levels – Kashmiri chillies are great for colour and mild heat. If you like it really spicy, use a hotter variety like a Byadagi chilli.
• Black Salt (Kala Namak): Unique Flavor Profile – Don’t skip this! It has a distinctive sulfurous flavour that adds a wonderful complexity. You can find it at most Indian grocery stores.
• Onions & Garlic: Freshness is Key – Use fresh, vibrant onions and garlic for the best flavour. No one wants a chutney with a bitter aftertaste!
• Lemon Juice: Balancing the Flavors – Freshly squeezed lemon juice is always best. It brightens everything up and balances the spice.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to char those tomatoes. Roast them directly over a flame (gas stove is ideal) or charcoal until the skin is blackened and blistered. Don’t be shy – get a good char on them!
2. Once cooled enough to handle, peel off the blackened skin and roughly mash the tomatoes.
3. Now, roast the dry red chilli over the same flame until it’s slightly charred. Crush it and add it to the mashed tomatoes.
4. Finely chop the onions and crush the garlic. Add them to the tomato mixture along with the green chillies (chopped, of course!), a generous squeeze of lemon juice, and both black and white salt.
5. Give everything a good mix. Now, here’s a little trick: blend about half of the mixture until smooth. Then, combine it with the remaining chunky mixture. This gives you the best of both worlds – a lovely texture!
6. Finally, refrigerate the chutney for at least 1-2 hours before serving. This allows the flavours to meld together beautifully. Trust me, it’s worth the wait!

Expert Tips

A few little things to keep in mind for chutney perfection:

• Roasting Techniques for Maximum Flavor: Don’t overcrowd the tomatoes when roasting. Work in batches if necessary to ensure even charring.
• Achieving the Perfect Texture: Smooth vs. Chunky: Feel free to adjust the amount you blend to your liking. Some people prefer a completely smooth chutney, while others like a bit of texture.
• Balancing Spice Levels: Start with one green chilli and taste as you go. You can always add more, but you can’t take it away!

Variations

Want to get creative? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: Mild to Fiery: Use milder or hotter chillies to adjust the heat. Removing the seeds from the green chillies will also reduce the spice.
• Festival Adaptation: Serving with Diwali Farsan: My family loves this with Diwali farsan (savory snacks). It’s a festive treat!

Serving with Different Chips: Nachos, Roti, & More

This chutney is incredibly versatile.

• Nachos: A classic pairing!
• Roti Chips: A delicious and authentic Indian snack.
• Tortilla Chips: Another great option for dipping.
• Even with grilled meats or vegetables!

Serving Suggestions

Serve chilled for the best flavour. A sprinkle of chopped coriander (cilantro) adds a nice fresh touch.

Storage Instructions

Store leftover chutney in an airtight container in the refrigerator for up to 3-4 days.

FAQs

Got questions? I’ve got answers!

• What is the best way to roast the tomatoes for this chutney? Directly over a flame is ideal, but you can also use a broiler. Just keep a close eye on them to prevent burning.
• Can I make this chutney ahead of time? If so, how long will it last? Yes! You can make it up to 3 days in advance. The flavours actually develop even more over time.
• What can I substitute for black salt if I don’t have any? Regular table salt will work in a pinch, but you’ll miss out on the unique flavour. Himalayan pink salt is a slightly better substitute.
• Is this chutney suitable for people with sensitive stomachs? The chillies can be irritating for some. Start with a very small amount or omit them altogether.
• Can I freeze this chutney for later use? Yes, you can! Freeze in an airtight container for up to 2 months.
• What other cuisines can this chutney complement? Surprisingly, it’s fantastic with Mexican and Mediterranean food too!