Tomato Chutney




15 min


  • 4 ‏whole tomatoes
  • 5 ‏cloves garlic, peeled
  • 2 ‏fresh green bird’s eye (or Thai) chiles, halved lengthwise
  • 2 ‏teaspoons kosher salt
  • ½ teaspoon ‏Sichuan peppercorns
  • ½ teaspoon ‏red chile powder
  • ½ teaspoon ‏fresh lemon juice
  • ½ cup ‏cilantro leaves, chopped

Tomato Chutney goes with everything: Whether you need a side dish for your lavish feast, or a dip for your appetizers, this easy-to-make chutney is just what you want with your food.


Preheat the broiler to high and position the rack 6 to 8 inches from the broiler. Line a large rimmed baking sheet with foil or parchment.

Place the tomatoes and garlic on the baking sheet and broil until cooked through and starting to blacken, 8 to 10 minutes. Combine broiled tomatoes and garlic with the remaining ingredients in a blender, and puree until smooth. Pour the mixture into a serving bowl.

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