Roasted Tomato Onion Chutney
Roasted Tomato Onion Chutney is a flavorful and tangy condiment that can be served with a variety of Indian dishes. It's a vegan and gluten-free recipe, making it suitable for many dietary preferences. Tomatoes are a great source of vitamin C, and onions add a unique flavor to this chutney. However, people with an onion or garlic allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
8 kcal
Protein
0 g
Carbs
1 g
Fat
0 g
Fiber
0 g
Ingredients
Tomato
2 small (100g)
Chopped Onion
1 small cup (100g)
Garlic, big clove
4 number (2g)
Chillies, green-1
3 number (2g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Common salt
0.5 tsp (2.5g)
Mustard oil
1 tsp (5g)
Coriander Powder
1 tsp (2g)
Instructions
Cooking Steps
Preheat the oven to 400°F (200°C).
Spread the tomatoes, garlic clove, and green chilies on a baking sheet lined with parchment paper.
Drizzle a teaspoon of oil over the vegetables.
Roast the vegetables in the oven for 20-25 minutes until they are soft and slightly charred.
Remove the vegetables from the oven and let them cool for a few minutes.
Transfer the roasted vegetables to a blender or potato masher and blend/crush until smooth.
Add finely chopped onion coriander powder, cumin powder, and salt to taste and mix well.
Garnish with fresh coriander leaves and serve.