These accompaniments add all the essential tastes called for in the Indian menu, such as sweet, sour, pungent, astringent and bitter. Although, traditionally, seasonal relishes do not company always accompany non-vegetarian dishes, they certainly add interest to them Made without using preservatives, home-made pickles have a long shelf life.

 4 large red tomatoes
 1 large onion, cut into 8 pieces
 4 big cloves garlic, unpeeled
 1 tbsp Cooking oil
 10 slices canned peaches
 4 green chillies
 ½ cup fresh coriander
 2 tsp Cooking oil
 1 tsp chilli powder
 1 tsp cumin seeds
 8 curry leaves
 juice of ½ lemon or as desired
 salt to taste

1

Preheat oven to 190°C

2

Line an oven tray with foil.

3

Place tomatoes, onion and garlic onto the foil, dribble oil over

Roast until the skins are splitting and darkened.

Remove, cool and peel.

4

Blend in a food processor with the peaches, chillies and coriander.

5

Heat the oil, add chilli powder, cumin seeds and curry leaves.

6

As the crackling stops, pour into blended ingredients.

Add salt and lemon juice to taste.

Refrigerate and use as needed.

Ingredients

 4 large red tomatoes
 1 large onion, cut into 8 pieces
 4 big cloves garlic, unpeeled
 1 tbsp Cooking oil
 10 slices canned peaches
 4 green chillies
 ½ cup fresh coriander
 2 tsp Cooking oil
 1 tsp chilli powder
 1 tsp cumin seeds
 8 curry leaves
 juice of ½ lemon or as desired
 salt to taste

Directions

1

Preheat oven to 190°C

2

Line an oven tray with foil.

3

Place tomatoes, onion and garlic onto the foil, dribble oil over

Roast until the skins are splitting and darkened.

Remove, cool and peel.

4

Blend in a food processor with the peaches, chillies and coriander.

5

Heat the oil, add chilli powder, cumin seeds and curry leaves.

6

As the crackling stops, pour into blended ingredients.

Add salt and lemon juice to taste.

Refrigerate and use as needed.

Roasted Tomato Chutney