Roasted tomato-onion and capsicum chutney Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400掳F (200掳C).
• STEP 2.Place tomatoes, onions, and capsicum on a baking sheet and drizzle with olive oil. Season with salt and pepper.
• STEP 3.Roast in the oven for 25-30 minutes until the vegetables are soft and slightly charred.
• STEP 4.Remove from the oven and let cool for a few minutes.
• STEP 5.Transfer the roasted vegetables to a blender or food processor and blend until smooth.
• STEP 6.Heat a tablespoon of oil in a pan and add mustard seeds. Once they start to splutter, add curry leaves and dried red chilies.
• STEP 7.Pour the blended mixture into the pan and cook for 5-7 minutes, stirring occasionally.
• STEP 8.Add sugar and vinegar to balance the flavors. Cook for another 2-3 minutes.
• STEP 9.Remove from heat and let the chutney cool completely before transferring it to a jar.
• STEP 10.Store in the refrigerator and serve as a dip or spread with your favorite snacks and meals.

Cooking Tips

• You can adjust the spiciness of the chutney by adding more or fewer dried red chilies.
• For a smokier flavor, you can roast the vegetables on a grill instead of in the oven.
• Make sure to let the chutney cool completely before storing it in a jar to prevent condensation.

Storage and Serving

• Store the chutney in an airtight jar in the refrigerator for up to a week.
• Serve the chutney as a dip with samosas, pakoras, or as a spread on sandwiches.
• You can also use it as a topping for grilled meats or as a flavor enhancer in curries.