Nidhi Bothra Shares Her Fasting-Friendly Roasted Tomato Chutney Recipe

Are you looking for a quick and delicious way to add some tangy flavors to your simple meals? Nidhi Bothra, a vegetarian food blogger and digital content creator, brings you her Roasted Tomato Chutney recipe—an easy, fasting-friendly twist on the viral tomato chutney. This recipe is perfect for those who want a balance of sweet, spicy, and tangy flavors, and it only takes 15 minutes to prepare. Curious about how to make it?

Roasted Tomato Chutney: A Tangy, Quick Delight

Nidhi Bothra's Roasted Tomato Chutney is the ideal companion for your simple meals, offering a burst of tangy goodness with every bite. The chutney is not only fasting-friendly but also packed with flavors that blend sweetness, spice, and acidity. Whether you're fasting or just in the mood for something light and refreshing, this chutney is the perfect addition.

Ingredients You'll Need

Here are the ingredients you'll need to make this delicious chutney:

For the Chutney:

• 1 tbsp oil
• 2-3 green chilies, slit
• 4 medium tomatoes, halved
• 1 inch ginger, peeled
• 1 tbsp cilantro with tender stems, finely chopped
• 5-6 mint leaves
• 1 tsp salt
• 1 tsp roasted cumin powder
• 1 ½ tsp sugar
• 1 tsp water
• 2 tsp lemon juice, adjust to taste

For the Tadka:

• 2 tsp oil
• 1 tsp cumin seeds
• 5-6 curry leaves

Step-by-Step Method to Make Roasted Tomato Chutney

Roast the Tomatoes and Chilies:

Begin by heating oil on a griddle over medium flame. Once the oil is hot, add halved tomatoes, slit green chilies, and peeled ginger. Cover and cook for 10 minutes until the vegetables are charred and tender. Be sure to flip them halfway through. Once done, peel the tomato skins.

Prepare the Chutney:

Using a mortar and pestle or molcajete, grind cilantro, mint, salt, roasted cumin powder, sugar, and water into a paste. Next, add the roasted tomatoes, chilies, and ginger to the mixture and mash until well-combined. Nidhi suggests keeping the chutney semi-chunky, but feel free to adjust the texture based on your preference. Lastly, add the lemon juice for a tangy finish.

Make the Tadka:

Heat oil in a pan and add cumin seeds and curry leaves once the oil starts bubbling. Pour the tadka over the chutney and mix well. The aromatic spices from the tadka give the chutney its final, flavorful touch.

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Nidhi Bothra's Roasted Tomato Chutney is a quick and easy recipe perfect for any fasting day or when you're in the mood for something light yet flavorful. With just a few ingredients and 15 minutes of your time, you can whip up this tangy chutney that pairs well with roti, rice, or even as a side dip. Give it a try and enjoy the burst of flavors!