A simple but flavour-packed chutney recipe is winning over home kitchens, one where ripe tomatoes and green chillies are charred directly over an open flame before being ground into a smoky, deeply savoury dip. Unlike the usual coriander chutney, this version leans on fire-roasting to bring out a rustic, desi taste that pairs well with almost anything on the plate.
Charring the tomatoes is what gives the chutney its smoky base
Three to four ripe tomatoes are washed thoroughly and then roasted directly over the gas flame, turned on all sides until the skin blisters and turns lightly black while the flesh underneath softens. Once the tomatoes cool down, the charred skin is peeled off. This open-flame roasting is what infuses the chutney with its signature smoky undertone, something boiling or steaming the tomatoes could never replicate, and it is also what gives this version its distinct identity.
Chillies, garlic and ginger get the same smoky treatment
After the tomatoes, four to five green chillies are slit down the middle, brushed lightly with mustard oil, and roasted over the flame until faint char marks appear on the skin. This step deepens the smoky character of the finished chutney even further. Three to four garlic cloves and a small piece of ginger can also be roasted alongside the chillies on a low flame, adding both sharpness and a distinct aroma to the mix.
Grinding on a sil-batta brings out the authentic texture
The roasted tomatoes, coriander leaves, roasted garlic, ginger and green chillies are then transferred to a traditional stone grinder, known as a sil-batta, or a mixer jar. Salt is added to taste, and everything is ground together until smooth. Grinding it on a sil-batta, rather than a mixer, is said to bring out a more authentic desi texture and flavour, since the slower hand-grinding releases the natural oils and aroma of the ingredients more effectively than a fast-spinning blade.
A final drizzle of raw mustard oil ties the flavours together
Once everything is ground, the chutney is transferred to a bowl and finished with a drizzle of raw mustard oil, mixed in well. The pungent aroma of mustard oil, combined with the smoky flavour of the roasted tomatoes and chillies, is what makes the chutney so distinctive. Some freshly chopped coriander leaves can be sprinkled on top for extra freshness and colour. The chutney can be served alongside roti, paratha, rice, dal or virtually any snack, and its flavour tends to linger long after the meal is done.
