Roasted Tomato Chutney



4 med. tomatoes, any type, whole
2-3 dry red pepper pods (or fresh jalapeno peppers if desired)
1 tsp. Szechwan pepper corns, if available
15–20 garlic cloves, whole
1 tsp. salt


  1. Place all ingredients except salt into a med. fry pan, wok, or aluminum foil.
  2. Pan roast on low heat, turning all from time to time, until tomatoes soften.
  3. Skin will be caramelized somewhat. This adds great flavor to the chutney.(Vegetables can be prepared ahead of time.)
  4. Put all into a blender, or use an immersible (hand held) blender, with the salt.
  5. Blend to desired consistency.
  6. Make “Krishnanization” mixture (below).
  7. Stir into chutney.
  8. Serve.



1 Tbsp. oil
1 tsp. Shiba’s popping seeds
½ tsp. Shiba turmeric
4 dry red chili pods
½ tsp. crushed red pepper
½ tsp. Szechwan pepper, if available (optional)


  1. In a small frying pan, heat oil.
  2. Brown popping seeds and Szechwan pepper.
  3. Add chili pods, turmeric and crushed red pepper and cook while stirring for about 10 seconds.

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