Fire Roasted Tomato Chutney

Skewer the tomato with a fork and hold it over high flame on the (smallest) gas stove burner. The fork will help you move the tomato around, in case you didn’t know. I’m not doubting your intelligence, by the way; I just doubt mine. You can also fire roast tomatoes on gas grill, charcoal grill or under a broiler. The skin will start to char and split while you rotate the tomatoes on all the sides. You want to totally blacken the skin. Transfer to a bowl to cool. Repeat with the rest of the tomatoes. Once cool, slip off the skin from the tomatoes.

Blend tomatoes, herbs and spices together to get a smooth chutney. Finish with lemon juice.

It is best served on the day it’s made but can be refrigerated up to 2 days.