Roasted Tomato Chilli Garlic Chutney Recipe – Authentic Indian Dip

Last Updated on 2 months by Neha Deshmukh

Roasted Tomato Chilli Garlic Chutney Recipe – Authentic Indian Dip

Hey everyone! If you’re anything like me, you love a good chutney. It’s that magical condiment that can transform a simple meal into something truly special. And this Roasted Tomato Chilli Garlic Chutney? It’s a family favourite, and honestly, one of the easiest – and most flavourful – chutneys you’ll ever make. I first stumbled upon a version of this when visiting my aunt in Andhra Pradesh, and I’ve been tweaking it ever since to get it just right. Get ready for a burst of smoky, spicy, and tangy goodness!

Why You’ll Love This Recipe

This chutney is seriously addictive. Roasting the tomatoes, chillies, and garlic takes it to another level – it brings out a sweetness and smokiness you just can’t get otherwise. It’s incredibly versatile, too. Perfect with rice, roti, as a dip for snacks, or even spread on sandwiches. Plus, it comes together in under 20 minutes! What’s not to love?

Ingredients

Here’s what you’ll need to whip up this delicious chutney:

• 3 tomatoes
• 3 green chillies
• 1 garlic pod
• 0.75 tsp cumin powder (about 3.75g)
• 0.5 tsp salt (about 2.5g)
• 2 tbsp chopped coriander (about 10g)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference:

• Roasting is Key: Seriously, don’t skip the roasting step! It’s what gives this chutney its signature smoky flavour. The charring adds so much depth.
• Chillies: The type of green chilli you use will affect the heat level. I usually use Indian green chillies (like Serrano peppers), but you can adjust based on your preference. Bird’s eye chillies will give you a serious kick!
• Coriander: Fresh coriander (cilantro) is best, but if you’re really in a pinch, you can use dried. However, the flavour won’t be quite as vibrant. I prefer using the leaves and tender stems for extra flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, place a wire mesh over a flame (gas stove works best!). Roast the 3 tomatoes, turning them occasionally until the skins are nicely charred and they’ve softened. Don’t worry about getting them perfectly black – a little char is good! Let them cool down a bit.
2. Next, roast the 3 green chillies and 1 garlic pod in the same way, until they’re charred. Again, let them cool completely. Once cool enough to handle, peel the skin off the garlic pod.
3. Now, transfer the roasted tomatoes, garlic, and chillies to a bowl. You can mash them with a potato masher for a chunkier chutney, or roughly chop them for a smoother texture – it’s totally up to you!
4. Add in the 0.75 tsp of cumin powder and 0.5 tsp of salt. Then, stir in the 2 tbsp of chopped coriander. Give everything a good mix, making sure all the flavours are combined.
5. And that’s it! Serve the chutney hot with your favourite meal.

Expert Tips

• Don’t overcrowd the mesh: Roast the tomatoes and chillies in batches if needed, to ensure they char evenly.
• Handle chillies with care: If you’re sensitive to spice, wear gloves when handling the chillies.
• Taste as you go: Adjust the salt and cumin powder to your liking.

Variations

This recipe is super adaptable. Here are a few ideas to spice things up (pun intended!):

• Spice Level Adjustments: Reduce the number of chillies for a milder chutney, or add more for extra heat. Removing the seeds from the chillies also helps reduce the spice.
• Smoky Flavour Enhancement: For an even smokier flavour, you can add a tiny pinch of smoked paprika. My friend, Priya, swears by this trick!
• Serving Temperature: While traditionally served hot, this chutney is also delicious at room temperature.
• Use with Different Meals: Don’t limit yourself! This chutney is amazing with idli, dosa, vada, pakora, or even as a spread for your morning toast.

Serving Suggestions

Honestly, the possibilities are endless! Here are a few of my go-to’s:

• With a simple bowl of rice and a dollop of ghee.
• Alongside hot, flaky roti or paratha.
• As a dip for vegetable sticks or samosas.
• Spread on sandwiches or wraps for an extra flavour boost.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavour might intensify over time, which some people love! You can also freeze it in small portions for longer storage.

FAQs

Let’s answer some common questions:

• What type of tomatoes work best for this chutney? Roma tomatoes or any other firm, ripe tomatoes work well. Avoid using overly watery tomatoes.
• Can I make this chutney ahead of time? Yes, you can! The flavours actually develop more as it sits. Just store it properly in the fridge.
• How can I adjust the heat level of the chutney? Use fewer chillies, remove the seeds, or use milder chillies.
• Is it possible to make this chutney without roasting the ingredients? You can, but the flavour won’t be as complex or smoky. Roasting really makes a difference!
• What is the best way to store leftover chutney? In an airtight container in the refrigerator for up to 3-4 days, or frozen for longer storage.

Enjoy! I really hope you give this Roasted Tomato Chilli Garlic Chutney a try. Let me know what you think in the comments below!