These accompaniments add all the essential tastes called for in the Indian menu, such as sweet, sour, pungent, astringent and bitter. Although, traditionally, seasonal relishes do not company always accompany non-vegetarian dishes, they certainly add interest to them Made without using preservatives, home-made pickles have a long shelf life.
Roasted Tomato Chutney is a versatile condiment that captures the essence of Indian flavors with a smoky twist. The roasting process intensifies the sweetness of tomatoes while infusing them with a delightful smokiness. This chutney is perfect as a dip, a side, or a condiment to spice up your favorite dishes.
Preheat oven to 190°C
Line an oven tray with foil.
Place tomatoes, onion and garlic onto the foil, dribble oil over
Roast until the skins are splitting and darkened.
Remove, cool and peel.
Blend in a food processor with the peaches, chillies and coriander.
Heat the oil, add chilli powder, cumin seeds and curry leaves.
As the crackling stops, pour into blended ingredients.
Add salt and lemon juice to taste.
Refrigerate and use as needed.
Ingredients
Directions
Preheat oven to 190°C
Line an oven tray with foil.
Place tomatoes, onion and garlic onto the foil, dribble oil over
Roast until the skins are splitting and darkened.
Remove, cool and peel.
Blend in a food processor with the peaches, chillies and coriander.
Heat the oil, add chilli powder, cumin seeds and curry leaves.
As the crackling stops, pour into blended ingredients.
Add salt and lemon juice to taste.
Refrigerate and use as needed.
