Spicy charred tomato chutney

Spicy charred tomato chutney

By
From
I Love India
Makes
200ml
Photographer
Martin Poole

While this is typically served with Nepalese momos, this chutney is so tasty that you will find yourself dipping into it often, as the flavours go with and spice up so many different dishes and snacks.

Ingredients

Quantity Ingredient
2 large tomatoes
1/2 teaspoon cumin seeds
small handful sesame seeds
1 rounded teaspoon finely chopped garlic
1 tablespoon finely chopped root ginger
1 tablespoon vegetable oil
handful chopped coriander
chopped green or red chilli, to taste

Method

  1. Roast the tomatoes until charred; I do this on my griddle pan, turning the tomato as each side chars. Peel off the skins and discard.
  2. Dry-roast the sesame and cumin seeds over a gentle flame until the sesame seeds are golden. Grind or pound these into a powder.
  3. Chop up the tomato and blend coarsely with the sesame seed mixture. Fry the chopped garlic and ginger in the oil for 40 seconds. Add to the tomatoes with the coriander and as much chilli as you like, and season to taste.
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