Roasted tomato-onion and capsicum chutney Recipe

Recipe By Slurrp

Roasted tomato-onion and capsicum chutney is a flavorful and tangy condiment that pairs well with Indian snacks and meals. The combination of roasted tomatoes, onions, and capsicum creates a smoky and slightly sweet taste. This chutney is easy to make and can be stored in the refrigerator for up to a week. Serve it as a dip with samosas, pakoras, or spread it on sandwiches for an extra burst of flavor.

3.8
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Rate
20minstotal
5minsPrep
15minsCook
20m.total
5m.Prep
15m.Cook
Roasted tomato-onion and capsicum chutney
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Ingredients for Roasted tomato-onion and capsicum chutney Recipe

  • 0.80 Tomatoes
  • 1/5 Onion
  • 1/5 Capsicum
  • 0.40 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • 1/5 teaspoon Mustard Seeds
  • as needed A Few Curry Leaves
  • 0.40 Dried Red Chilies
  • 1/5 teaspoon Sugar
  • 1/5 tablespoon Vinegar

Directions: 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.
Nutrition
value
61
calories per serving
1 g Fat2 g Protein10 g Carbs2 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    2g
  • Carbs
    10g
  • Fiber
    2g

MacroNutrients

  • Carbs
    10g
  • Protein
    2g
  • Fiber
    2g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    21mg
  • Iron
    < 1mg
  • Vitamin A
    574mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    33mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    24mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    22mg
  • Manganese
    < 1mg
  • Phosphorus
    44mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp