Roasted Tomato Chutney (No Onion No Garlic)

This Roasted Tomato Chutney is a popular Indian recipe. The chutney is generally made with grilled tomatoes only, but I have added red bell peppers and jalapeno for more flavor.

Roasted Tomato Chutney is fresh, spicy, tangy, delicious, and full of smoky flavors. It is easy to make with pantry staple ingredients, and I have shared the recipe without onion and garlic!

Jump to:

• Smoky Roasted Tomato Chutney
• What To Love About This Chutney
• Ingredients
• Step by Step Directions
• Serving Suggestion
• Helpful Tips
• Other Delicious Dips and Chutneys
• Recipe Card

Smoky Roasted Tomato Chutney

Roasted Tomato Chutney is an amazing side dish and an easy fix for a party. We can serve this chutney as a dip as well as with lunch or dinner. It goes well with Paratha, a toast of bread, or with Dal and Rice.

Tomato chutney is well-complemented with appetizers like Kebabs or Tikkis. It is loaded with smoky flavors and adds a delicious zing to our meal.

This roasted tomato chutney is very similar to the Mexican Tomato Salsa dish, and you can say that it is my Indian take on Mexican Salsa or vice versa.

You can easily customize the recipe according to your taste preferences. Instead of jalapeno, you can use other spicy chilis. Also, adjust the other spices as you prefer.

Ingredients

1. Tomatoes: I have used Roma tomatoes that are ripe and juicy. You can use your choice of ripe tomatoes.
2. Red Bell Pepper: Using only a half bell pepper adds flavor to the chutney but does not overpower the taste of tomatoes. 
3. Jalapeno Pepper: Instead of green chilis, I have used jalapeno pepper. It was easy to roast and gives sufficient spiciness to the chutney. But you can use another choice of chilis like thick chilis or banana peppers. Or leave out jalapeno pepper and add green chilis as per taste in the chutney.
4. Ground Cumin: It adds an earthy flavor to the chutney; add more or less as per your preference.
5. Smoked Paprika: It enhances the smokey flavor of this chutney. If you don’t have it, either use sweet paprika or red chili powder.
6. Black Salt: I have added just a pinch of it, but add more and cut on regular salt if you like.
7. Ground Ginger: Instead of ginger powder, you can also use fresh ginger or ginger paste. If using fresh ginger, chop it along with other vegetables in the food processor.
8. Olive Oil: I have used light olive oil in this recipe. Actually, mustard oil is used in the tomato chutney, but I did not have it. But if you want to use mustard oil, add 1 teaspoon of it.
9. Lime Juice: The tomatoes I have used in this chutney are ripe and so not too sour. So to make the chutney tangier, I have added lime juice. After you make the chutney, taste and add lime juice if you prefer.

Step by Step Directions

• Rinse the tomatoes, bell pepper, jalapeno and pat them dry.
• Brush the oil lightly on each one; the brushing of oil helps remove the skin easily after roasting the vegetables.

• Place a wire mesh or grill on the fire and place tomatoes on it.
• You can also use bbq grill to roast tomatoes. 

• Roast the tomatoes on medium flame until the skin is charred.
• Keep turning the tomatoes while roasting for even charring. 

• After tomatoes are roasted, remove them and place red bell pepper and jalapeno pepper on the grill.

• Roast them until their skin is charred, and then remove them from the flame.

• Allow the vegetables to cool, and then remove the charred skin.
• Remove the stem of the jalapeno pepper.

• Roughly chop tomatoes, red pepper, and jalapeno into big pieces. If you want your chutney less spicy, remove some of the seeds from the jalapeno.
• Place chopped vegetables in a food processor.

• Chop the vegetables in a food processor until they combine and break into small chunks. Do not blend them into a puree. 
• Instead of a food processor, you can also manually mash them with a potato masher. The other option is to chop them finely on the cutting board.

• Take the chutney in a mixing bowl and add salt, ground cumin, smoked paprika, black salt, ground ginger, finely chopped coriander leaves, and oil.
• If you prefer tangier chutney, add lime juice.
• Stir well to combine.

• Serve the Roasted Tomato Chutney immediately. Or store the chutney in an air-tight container or jar and refrigerate for up to 3 days.

Serving Suggestion

• Serve this roasted tomato chutney with your regular meal like Roti and Sabji or Dal and Rice.
• We can also serve this chutney as a dip and enjoy it with chips, the toast of bread, or pita bread.
• The chutney is delicious with Paratha or Thepla. Try the chutney with these Avocado and Greens Paratha or Zucchini Paratha.
• Our personal favorite is to serve roasted tomato chutney with Green Pea Kebabs.

Helpful Tips

• Roast tomatoes, bell pepper, and jalapeno on the medium-low flame to get the maximum smoky flavor. If the skin is charred on high flame, the smoky flavor will not go inside the veggies.
• Smoked Paprika adds more smokey flavor to the chutney, so try not to skip it. But if you don’t have smoked paprika, use sweet paprika or red chili powder.
• Instead of jalapeno pepper, you can use your choice of chilis.
• It is best to use tomato chutney on the same day of making. But if you don’t use the tomato chutney right away, store it in an airtight container or jar. Use the chutney within 3 days of making.

Other Delicious Dips and Chutneys

Recipe Card