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Roasted Tomato Chutney

 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.