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Indian

Roasted tomato and king chilli chutney (Naga style)

Vegetarian

Tomatoes and a fiercely hot king chilli roasted over a flame until blackened, then mashed with garlic, ginger, coriander and salt. A smoky, searing everyday chutney of Nagaland and the wider North-East.

Roasted tomato and king chilli chutney (Naga style) is an Indian condiment, ready in about 22 minutes and made with tomato and bhut jolokia (king chilli). It serves 6 and is rated easy to cook.

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Prep
5 min
Cook
12 min
Rest
5 min
Total
22 min
Serves
6
Level
Easy
Calories
19

Ingredients

6 servings (about 80 g)

Equipment

Method

  1. Step 1

    Roast the tomatoes (opens in a new tab) directly over a gas flame (or on a hot dry griddle), turning with tongs (opens in a new tab), until the skins are blackened and split and the flesh is soft. Char the chilli briefly, and toast the garlic cloves (opens in a new tab) until spotted.

    Food safety: Charring king chilli releases capsaicin fumes; ventilate well and wear gloves when handling it — wash hands thoroughly and keep them away from your eyes.

    A flatbread cooking on a hot griddle
    How it looks · Photo: Muhammad Khawar Nazir on Pexels

  2. Step 2

    Cool for 5 minutes, then peel off most of the blackened tomato (opens in a new tab) skin (a few flecks add smokiness).

    • 5 min

  3. Step 3

    Pound the chilli, garlic (opens in a new tab), ginger and salt to a paste in a mortar, then add the tomatoes (opens in a new tab) and crush to a rough, juicy mash.

    Spices being ground in a mortar and pestle
    How it looks · Photo: https://kaboompics.com/ on Pexels

  4. Step 4

    Stir in the coriander and spring onion (opens in a new tab) and taste for salt.

    • 1 min

About this dish

Origin
Nagaland and North-East India, Nagaland, India · Commonly attributedRoasted tomato-chilli chutneys are made across the North-East, from Assam to Manipur, with local chillies.More food from India
Dish
Lunch · Dinner · Condiments, chutneys & relishes · Dips & spreads
Cooking method
Roasted, Raw
Taste
spicy (chilli heat), smoky, fresh, tangy
Diet
Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Low-carb
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · Low-fat · DASH-style
Worked out from the ingredients. How labels work
Good for
Budget-friendly · Everyday
Cook more with
Tomato · Garlic · Fresh ginger · Coriander leaves
Techniques
Roasting

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

19 kcal per serving

Estimated

1 serving ≈ 78 g · recipe makes 6

Where the energy comes from

  • Protein 16%
  • Carbohydrate 76%
  • Fat 8%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy19 kcal25 kcal
Protein0.9 g1.2 g
Carbohydrate4.2 g5.4 g
Net carbohydrate3.1 g4 g
Sugars2.2 g2.8 g
Added sugars0 g0 g
Fibre1.1 g1.4 g
Fat0.2 g0.2 g
Saturated fat0 g0 g
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium297 mg379 mg
Salt equivalent0.7 g0.9 g
Vitamins & minerals per serving
Potassium
216 mg
Calcium
13 mg
Iron
0.3 mg
Magnesium
11 mg
Vitamin A (RAE)
40 µg
Vitamin C
13 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
13 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • Optional ingredients are not included: spring onion.
  • Bhut jolokia (king chilli): Raw hot red chilli (FDC 170106) used as a stand-in; bhut jolokia is far hotter but nutritionally similar and used in tiny amounts.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Add a little fermented soybean (axone) or a pinch of smoked dried fish if you can get them, as many Naga households do.

Common mistakes

  • Using a whole king chilli for a first attempt — it can make the chutney inedibly hot; start with half and add more.

Serve with

  • Serve with plain rice, boiled vegetables and smoked pork, or with momos.

Storage

  • Refrigerate covered for up to 2 days.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

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Recipe DNA

How this dish is built

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Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 3

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