Roasted Tomato Chutney

Homemade chutney can elevate just about any meal. This roasted tomato chutney version, which includes tomatoes, chopped red onion, garlic, and green chilli, is a lovely alternative to a classic chutney.

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 4


3 Tomatoes (cut in half)

2 Garlic cloves

½ Red onion (roughly sliced)

2 Green chilli

2 tsp Vegetable oil

a bunch of Fresh coriander

2 Naan bread


  1. Preheat the oven to 200C/180c fan/6 gas mark. Place the tomatoes, garlic, red onion and whole chillies in a baking dish.
  2. Drizzle with the oil and roast for 30 minutes, or until lightly charred. Remove from the oven and let cool.
  3. Place in a food processor with the fresh coriander. Pulse blend until nicely chopped.
  4. Serve with warm naans.
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How to store

Store in an airtight container, in the fridge for up to 4 days, or in the freezer for up to 3 months.