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 and chop them 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 dyas.