Roasted Tomatoes Chutney, For Monsoons

It had suddenly started raining. When I left home it was a crisp clear golden day and thus I left my umbrella behind. The shop I wanted to go to was still out of sight but I kept walking enjoying the rain. Soon the raindrops started getting bigger and heavier so I ran to the nearest shelter-the bus stop. There were already few people who were also keeping themselves away from getting wet. Some were not happy with the unexpected rains; some were busy in their blackberries and smart phones; some were reading newspapers and some listening to the music with ear plugs hanging around the neck. Slowly rain was soft and light and I decided to go back home and postpone my visit to the shop. Roads were wet and wind was cool and the rains were back in full swing- heavy, loud and serious. What’s wrong with the weather I thought? I was soaking wet and shivering with cold by the time I reached back home. After drying and changing I tucked myself in a warm blanket and poured myself a cup of hot tea.

It was still raining outside and I was sneezing inside –yes the cough bug was in me. The mood and energy to cook something elaborate was out of my mind and body. It had to be simple and good, it had to be warm and quick, and it had to spicy and comforting. It had to be something with tomatoes. I thought to make roasted tomatoes garlic soup but I was out of bread sticks-so no no no. But roasting sounds cheering so how about a chutney. A chutney of roasted tomatoes, garlic and fennel seeds- ah! I can smell the uplifting aroma already. What shall I pair it with- mixed vegetable parathas?-no way- too tedious and time consuming. Think think think- yes it has to be hot and steaming Tawa Pulav with toasted bread. Plan was on!

I have secret love affair with roasting vegetables and fruits. I have made lemonadewith roasted oranges and pasta sauce with roasted bell peppers and recently I roasted cherry tomatoes to serve it as a side salad. Roasting is a great way to bring out their natural sweetness. The flavour profile intensifies and you are left with something so simple yet so elegant, you won’t believe your taste buds.  

I cannot think of cooking without tomatoes. Tomato is a fruit or a vegetable? Well who cares, do you?? By the way did you know that there are over 10,000 varieties of tomatoes? Tomato is a very healthy vegetable which has good water content, is rich in Vitamin C and have zero cholesterol level. You can make paneer stuffed tomatoes, pickled Indian tomato chutney or just have it raw with sprinkle of chaat massala.

Having said that; today I present before you the fragrant, juicy and spicy Roasted Tomatoes Chutney. Enjoy with parathas, rice or on a toasted bread or cracker.

Ingredients:

4 tomatoes/Tamatar

4 cloves of unpeeled garlic/lehsun

1/2 teaspoon whole black peppercorns/kali mirch

4 tablespoons of oil (I used olive oil)
2 teaspoon red chilli powder/lal mirch

1 teaspoon salt

1 teaspoon fennel seeds/saunf

Method:

Preheat the oven at 200C for 10 minutes

Wash and chop tomatoes in quarters.

Line a baking tray/sheet with kitchen foil.

Mix everything together on the sheet/tray except red chilli powder. Toss well.

Let it roast for 10-12 minutes or till tomatoes are brown and juicy.

Take out of oven and let it cool.

Peel the garlic and blend everything together in a grinder/blender.

Taste and adjust salt.

Notes:

Any type of tomatoes can be used here.

Use oil that doesn't have strong smell like vegetable, canola or sunflower. Don’t use mustard or coconut oil.
I like it spicy-adjust red chilli powder and black pepper as per your taste.

Garlic is optional

Store it in the fridge and use within 2 weeks. I keep the jars of it the freezer and it remains fresh for 2-3 months.