Tomato Chutney


Two ingredients. Two steps….. A chutney that is too good.

  • Red chillies, Campari tomatoes cut in half. (Any thin skinned tomatoes will work)

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  • In a wok, heat 3 tsp. of oil and roast the red chilles.

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  • Keep the roasted chillies aside and in the same wok, place the tomatoes in a single layer, with the cut side facing up. Roast for 3-4 minutes.

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  • Turn the tomato halves and roast for another 5 minutes.

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  • Flip one more time if needed and roast thouroughly.

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  • Grind the roasted red chillies and the roasted tomatoes with salt to a paste. Serve the chutney with dosas or idlis or puris. You can also spread the chutney on bread and toast it.

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