Roasted Tomato Chutney


This Roasted Tomato Chutney is a great accompaniment to grilled and roasted meat. It’s also wonderful with cheese or on egg dishes. Chutney is a relish and the perfect accompaniment to any cheese. You can serve this chutney on caramelized button mushrooms or as a part of an Indian meal. You can serve it with crackers or steamed vegetables or simply use it as a dip for your party.

Related Post: Tomato And Onion Chutney

Roasted Tomato Chutney

  •  Prep Time: 5 mins
  •  Cook Time: 40 mins
  •  Total Time: 45 mins
  •  Yield: 24 1x


  • 1 lb cherry tomatoes
  • olive oil
  • ½ cup chopped onions
  • ¾ cup chopped carrots
  • 3 cloves crushed garlic
  • ½ cup apple cider vinegar
  • 3 tablespoons fresh lemon juice
  • ½ teaspoon, cinnamon
  • 2 tablespoons brown sugar
  • sea salt to taste
  • red pepper flakes (optional)


  1. Pre-heat oven to 350 degrees, brush washed and dried tomatoes with olive oil.
  2. Place tomatoes on a shallow baking pan and place them in a heated oven and roast for 20 to 25 minutes, until they are soft, toss occasionally to avoid sticking.
  3. While tomatoes are roasting, sauté onions and carrots in a sauce pot with 1 tablespoon olive oil until they have started to soften.
  4. Add in garlic and continue to sauté until garlic becomes fragrant about 1 minute.
  5. Add in vinegar, lemon juice, cinnamon, brown sugar, roasted tomatoes and a dash of sea salt.
  6. Reduce heat to a simmer and continue to cook until the mixture thickens about 15 to 20 minutes. Stir occasionally to avoid sticking.
  7. Taste and season with more salt as needed and add a dash of red pepper flakes if you like a bit of heat.
  8. Transfer to a glass container for storage.
  9. Enjoy just about anything you like.


  • Serving Size: 2 Tablespoons
  • Calories: 22
  • Sugar: 2
  • Sodium: 63.9
  • Fat: 1.2
  • Saturated Fat: 0.2
  • Carbohydrates: 2.8
  • Fiber: 0.4
  • Protein: 0.3

Roasted Tomato Chutney Recipe

Roasted Tomato Chutney is a popular Indian chutney recipe loaded with the smokey flavor of roasted tomatoes. In Northern India, this vegan, gluten-free tomato chutney is known as bhune tamatar ki chutney. Be sure to watch the video!

aerial shot of bhune tamatar ki chutney in a steel bowl

Related Post: Cherry Tomato Chutney

About Roasted Tomato Chutney

Roasted Tomato Chutney is a popular chutney in North India especially in Uttar Pradesh. It is a flavorsome summer affair.

When there is a lesser variety of seasonal vegetables available in the market, simple, homemade condiments like tamatar ki chutney adds great variety to the everyday menu.

The word ‘bhune’ is a Hindi term for anything that is roasted. The tomatoes and chilies are roasted over the direct flame to get the smokey flavor in the chutney. The fire-roasted tomatoes give chutney its name – bhune tamatar ki chutney.

At times I feel it is the Indian take on the Mexican tomato salsa. Who knows, maybe the recipe was inspired by authentic salsa.

Bhune Tamatar Ki Chutney is a flavorsome summer affair from Uttar Pradesh, India. Find how to make perfect bhune tamatar ki chutney

Ingredients Required

You need only 5-ingredients for making this tomato chutney.

Fresh Tomato – use the ripe and juicy tomatoes

Green Chilli – helps in cutting down the acidity of the tomatoes.

Fresh Coriander – makes the chutney refreshing and aromatic

Salt to taste

Mustard Oil – gives a spicy and pungent flavor to the chutney.

How To Make Bhune Tamatar Ki Chutney

It takes less than 20 minutes to make this roasted tomato chutney at home from scratch. Let’s see how to do it in two simple steps.

Roasting: It is the key step in making this tamatar chutney. Tomatoes and green chilies roasted/grilled over the direct fire flame gives chutney an intense smokey flavor. You can grill them in a BBQ as well.

Mixing: Remove the charred skin of the tomatoes. Roughly chop the roasted tomatoes, green chilli, and coriander for a rustic texture. Mix with salt and mustard oil. Or you can process them together in a food processor.

Serving Suggestion

Bhune Tamatar Ki Chutney is one multi-purpose dip that can be served in so many ways.

You can serve it as a side dish with any Indian main-course curry or dal. Or simply serve it with masala potato fry and paratha for a hearty meal.

Roasted Tomato Chutney can also be served as a dip with snacks and munchies.

Bhune Tamatar Ki Chutney is one of the quickest, tastiest condiments that can be done in no time.


If you’ve got an abundance of cherry tomatoes in your garden this summer, this Easy Roasted Tomato Chutney is a super simple, amazingly flavorful way to use them.

I’m not the best gardener in the world (more like the worst) but I always seem to be able to grow cherry tomatoes and herbs. This recipe is so quick and easy, I make it multiple times over the summer when my cherry tomato plants start growing like weeds

This chutney keeps well in the refrigerator for several weeks, so we never have trouble using it up. And it can be frozen too, for an even longer shelf-life.

And if I do have more than I can use, my friends and neighbors love it when I share a jar or two with them.

No one has to know how easy is to make!

There are so many delicious ways to use this chutney, I never really get tired of it.

It’s delicious on grilled chicken, steak and fish. And a really tasty spread for hamburgers. This chutney also adds loads of flavor to a boring old sandwich. And sometimes I just eat it with a spoon.

It even works as fancy ketchup for dipping French fries. And sometimes I mix it up with some softened cream cheese for an amazing spread for crackers or crusty baguette slices.

I haven’t tried it, but I’m sure you could also make this chutney with an equal amount of larger tomatoes. And if you don’t have your own garden, you’ll probably find a wide assortment of tomatoes at your local farmer’s market.

This Easy Roasted Tomato Chutney is packed with flavor, and one of my favorite ways to use up my summer tomato harvest. I hope you love it as much as I do!


Appearance: Look for plump, heavy tomatoes with smooth skins. Avoid bruises, blemishes, or deep cracks, although fine cracks at the stem ends of ripe tomatoes shouldn’t affect flavor.

Are they ripe? Ripe tomatoes should be fragrant. If they have no aroma at all, the tomatoes were probably picked too soon and will never ripen.

Storing: Fully ripe tomatoes are soft and yield to the touch–you should plan use them immediately. Cold damages tomatoes and stops ripening, so as a rule, don’t refrigerate them, and don’t buy tomatoes from a refrigerated case.

Related Post: Spicy Tomato Chutney


  • Produce: cherry tomatoes, red onion, garlic
  • Olive oil
  • Brown sugar
  • Balsamic vinegar
  • Canned chipotles in adobo
  • Spices: chili flakes, salt and pepper


yield: 8-10 SERVINGS

prep time: 10 MINUTES

cook time: 40 MINUTES

total time: 50 MINUTES

This simple tomato chutney is bursting with flavor, and the perfect condiment for sandwiches, grilled meats and fish, and it makes a great bruschetta too.


  • 1 lb. cherry tomatoes
  • 1/4 cup sliced red onion
  • 2-3 garlic cloves, peeled
  • 1 chipotle pepper in adobo, coarsely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper, to taste


  1. Preheat oven to 350. Place all ingredients on a large baking sheet and toss to coat.
  2. Cook for 40-45 minutes, or until the vegetables are tender and slightly charred. Remove from oven and cool to room temperature.
  3. Add to a food processor or blender and pulse until chutney reaches desired consistency.
  4. Store in an airtight container in the refrigerator for up to 2 weeks.

tomato garlic chutney recipe | roasted lahsun tamatar ki chutney

easy tomato garlic chutney recipe | roasted lahsun tamatar ki chutney

Prep Time5 mins

Cook Time15 mins

Total Time20 mins


Cuisinenorth indian

Servings2 Servings

Calories69 kcal


  • ▢3 tomato
  • ▢3 chilli
  • ▢1 pod garlic
  • ▢¾ tsp cumin powder
  • ▢½ tsp salt
  • ▢2 tbsp coriander (finely chopped)


  • firstly, place a wire mesh on flame and place 3 tomato.
  • roast on medium flame turning all the sides.
  • cook until the tomatoes skin is burnt and softened from inside.
  • keep aside until it gets cooled completely.
  • now roast 3 chilli and 1 pod garlic.
  • roast on medium flame turning all the sides.
  • cook until the skin is burnt and softened from inside.
  • keep aside to cool completely. once all are cooled, peel the skin.
  • transfer the roasted tomato, garlic and green chilli into large bowl.
  • mash well, you can alternatively squeeze using your hands or use a chopper for a coarse texture.
  • now add ¾ tsp cumin powder and ½ tsp salt add 2 tbsp coriander.
  • mix well-combining everything well.
  • finally, enjoy roasted tomato garlic chutney with rice or roti.


Calories: 69kcalCarbohydrates: 15gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 602mgPotassium: 759mgFiber: 4gSugar: 9gVitamin A: 2306IUVitamin C: 134mgCalcium: 61mgIron: 3mg

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