Recipe: Roast Tomato Fresh Chutney | Roast Tomato Dip


I first made this chutney in the early 2000’s, in my early days of exploring Indian cuisine. This is an Indian style fresh chutney but very Anglicised. There was not much understanding of Indian food or Indian ingredients in the early 2000’s, and the source (since forgotten) substituted tonkatsu sauce.. I still often whizz up a roasted or sauteed tomato with a few spices. There is nothing better.

The addition of tonkatsu sauce is interesting  – it is a Japanese alternative to Worcestershire sauce that is completely vegetarian. But use tamarind if you have it, for a more authentic flavour.

Roast Tomato Chutney

Roast Tomato Dip; Roast Tomato Chutney

This is great as a dip, as a sauce, or best of all, as an accompaniment to any curry. It has the best taste!

2 large tomatoes 2 cm piece of ginger 1 green chilli
2 cloves garlic pinch salt  1 tspn tonkatsu sauce or 1 tspn thick tamarind paste
curry leaves (optional) 0.5 Tblspn ghee 1 tspn black mustard seeds

Roast the tomatoes in a hot oven for 20 minutes or so. Place all ingredients in the food processor and blend to a thick paste. Heat ghee and add mustard seeds until they pop. Pour over the chutney, mix and serve.


Feel free to browse other recipes from our Retro Recipes series. You might also liked our Tomatoes recipes here and here.

This is cross posted with our Sister site, A Life Time of Cooking, where it appears as part of the Retro Recipes series.




4 Comments Add yours

  1. Deena Kakaya says:

    Tamarind, curry leaves and tomatoes work so beautifully together, lovely recipe xx


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