{
  "type": "article",
  "title": "Fire-Roasted Tomato and Coriander Chutney Brings a Smoky Desi Kick to Every Meal",
  "summary": "A rustic chutney made by charring ripe tomatoes, green chillies, garlic and ginger directly over the flame is winning fans for its smoky, deeply desi flavour. It pairs well with roti, paratha, rice or dal.",
  "content": "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.\n\nCharring the tomatoes is what gives the chutney its smoky base\nThree 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.\n\nChillies, garlic and ginger get the same smoky treatment\nAfter 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.\n\nGrinding on a sil-batta brings out the authentic texture\nThe 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.\n\nA final drizzle of raw mustard oil ties the flavours together\nOnce 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.\n\nWhat this means for you\nThis recipe is particularly useful for anyone looking to add a new, tangy element to their everyday meals without much effort.\n\n• Easy to make at home: The chutney doesn't need any expensive or hard-to-find ingredients, everyday staples like tomatoes, coriander, green chillies, garlic, ginger and mustard oil are enough. That means a new flavour can be added to the meal without any extra spending.\n• Won't take much time either: The entire process, from roasting the tomatoes and chillies to grinding them, can be finished within half an hour. For anyone short on time while cooking daily meals, this can work as a quick side dish.\n• Goes with everything from roti to dal-rice: The chutney isn't limited to one dish, it can be served with anything from breakfast to dinner. That cuts down the need to prepare a separate side dish every time.\n• Take care while working over an open flame: Roasting tomatoes and chillies directly over the gas flame carries a risk of burns or oil splatters. Using tongs and keeping children away from the flame is a sensible precaution.\n\nQuestions & Answers\n\n1. How many tomatoes are needed for this chutney?\nThree to four ripe tomatoes.\n\n2. How are the tomatoes roasted?\nThey are roasted directly over the gas flame until the outer skin turns lightly black and the flesh underneath softens.\n\n3. What gives the chutney its smoky flavour?\nRoasting the tomatoes and green chillies directly over the flame, along with lightly roasting the garlic and ginger, gives the chutney its smoky taste.\n\n4. How many green chillies are used?\nFour to five green chillies, slit down the middle and roasted with mustard oil.\n\n5. Why is grinding on a sil-batta considered better?\nGrinding on a sil-batta brings out a more authentic desi texture and flavour compared to a mixer.\n\n6. What can this chutney be eaten with?\nIt can be served with roti, paratha, rice, dal or virtually any snack.",
  "url": "https://trendkia.com/en/jharkhand/chulhe-para-bhune-tamatara-aura-dhaniya-se-banegi-smoki-chatani-desi-svada-ke-divane-ho-jaenge-apa-29488",
  "category": "Jharkhand",
  "publishedAt": "2026-09-08",
  "tags": [
    "tomato chutney",
    "coriander chutney",
    "smoky chutney recipe",
    "desi food",
    "mustard oil chutney",
    "chutney recipe for roti"
  ],
  "language": "en",
  "site": "TrendKia"
}