Grilled Yellow Tomato Chutney

Grilled Yellow Tomato Chutney

  • Preparation 20 min
  • Cooking 40 min
  • Servings 1
  • Makes 2 cups (500 ml)

To get this sunny colour, a boost of turmeric makes the yellow tomatoes shine. Cooking them on the grill concentrates the flavours for a ready-to-go sauce that's great with fish.

Featured in RICARDO Magazine BACK TO SCHOOL 2018 (p. 71)

Categories

Ingredients

    • 1 onion, cut into thin wedges
    • 1 garlic clove, halved
    • 1 piece fresh ginger, about ¾ inches (2 cm) long, cut into 3 slices
    • 1 whole fresh chilli pepper
    • 2 tbsp (30 ml) vegetable oil
    • 1 1/2 lb (675 g) yellow tomatoes
    • 1/2 tsp ground cumin
    • 1/2 tsp ground turmeric
    • 1 tbsp (15 ml) fish sauce (nuoc-mam)
    • 1 tsp sugar
    • 2 tbsp (30 ml) lime juice

Preparation

Note from Ricardo

If you don’t have a grill wok, you can roast the vegetables in the pot you will use later to cook the chutney.

Personal Note