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    Home » Indian Breakfast recipes » Chutney

    Khasi Roasted (smoked) Tomato Chutney - Meghalaya

    Published: Apr 19, 2014 · by Nisha

    We still live in a world where men are considered superior to women. They are still the head of the house and have sway in everything. Well, I would be completely lying, if I don't accept the fact that these systems are changing. I can see that around me in my own life.  Two of my life's most important men happened to understand quite clearly that women deserve mutual respect. But our culture and etiquette contain both formal and informal ways of elaborating men's privilege in the society. They have managed to nurture this thought in us subconsciously that even though when we fight for our equal rights, we are not able to let go of some of our social customs. The expected roles of women have not yet changed and in some cases we do not want it to be changed. For instance, women feel kitchen is always their domain. We certainly expect men to help us but we don't give them the leash yet. Feeding the family is our right. We consider it disrespect calling hubby by name, in front of elders and especially in-laws.  I myself have been a victim of all these circumstances. May be its the latent fear that is holding us back. More than the outright nuisance, these subtle inconveniences in day to day life that our culture imposes upon us also needs to be addressed. 
    Khasi Roasted (smoked) Tomato Chutney - Meghalaya

    In spite of this innate male dominant world, it is promising to know that the "Abode of clouds", follows matrilineal system, where lineage and inheritance are traced through women. Meghalaya is the only state in Indian sub continent where men fight for 33% and husbands are asked to move in with their in-laws after marriage. the only state where there are no illegitimate child, since the babies have maternal surnames. Women experience full freedom and independence in all aspects. They are successful in career. The indigenous tribe, celebrate women by portraying them as the plinth of the society. But that does not refrain them from raising and nurturing their family.

    Today's post is from the Indian Scotland region. Yeah, the British named it after seeing much geographical resemblance. I should say, of all the North eastern recipes that I tried for this BM, this tops it all. It might look like a simple three ingredient fix but the soul of the taste lies in how good you are at smoking the tomatoes. Smoked tomatoes, chillies and garlic strike a perfect balance together to give us an enriched palate.

    Khasi Roasted (smoked) Tomato Chutney - Meghalaya

    Stepwise Pictorial

    Either roast it in the oven as seen on the left side or in the stovetop and close it with a foil.

    Khasi Roasted (smoked) Tomato Chutney - MeghalayaKhasi Roasted (smoked) Tomato Chutney - Meghalaya

    Smoked tomatoes, chillies and garlic chutney. Perfect accompaniment for daily breakfasts or can be had as a dip too.

    Prep time: 5 mins | Cook time: 15-20 | Total time: 20 Mins | Serves: 3

    Ingredients

    • 3 Medium sized Cherry Tomatoes
    • ½ Cup   Sliced Onions
    • 2 Garlic pods
    • 2 Green chillies, Slit in between
    • Salt to taste
    Instructions
    To Roast

    1. On stove top, place a mesh on the stove top and roast it until it chars and blackens, rotating in between. Keep the flame in medium high. 
    2. Roast the garlic and chillies too. 
    3. To retain the smoky flavour, wrap this in a aluminium foil and keep aside for 10 minutes. 
    4. Oven, Place the tomato cut side down, garlic, chilli and drizzle some oil. Roast it in 375F for about 10 minutes. 
    5. Keep checking in between and remove the chilli and garlic if it starts to char. 
    For the Chutney
    1. Now pound the garlic and chilli in a pestle. Add the tomatoes and crush them too. Add the sliced onions and check for salt. Garnish it with coriander leaves. 

    Notes

    1. Roasting it on stove top is little messy. Cover the grate with a foil and go ahead. Use this method to roast the tomatoes. There is a lot of difference in both the method but both are good. 

    This recipe is adapted from this blog. 

    This post falls under Meghalaya state, in North East India. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

    View other "Chutney" recipes

    • Ginger chutney - Allam Pachadi
    • Peanut chutney - Kadalai chutney for idli and dosa
    • Capsicum chutney { bell peppers }- Side dish for idli & dosa
    • Onion Tomato Chutney - South Indian style chutney for idli & dosa

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    Reader Interactions

    Comments

    1. Archana Potdar says

      June 05, 2014 at 1:41 pm

      Nisha when I saw the intro my first thought was owow! But I loved the next paragraph and teh contrasts you have drawn. As for the chutney its mindblowing.

      Reply
    2. Suma Gandlur says

      May 09, 2014 at 7:36 pm

      Love the way you represented the dish. I made only a small quantity. My kids who love salsa and are not used to rustic versions didn't favor it though my husband did.

      Reply
    3. Usha says

      May 07, 2014 at 5:35 pm

      I was quite surprised when I read that matrilineal system exists in India. In that sense, Meghalayans are quite progressive. This is such a simple recipe and am sure it was quite flavorful.

      Reply
    4. Chef Mireille says

      May 03, 2014 at 9:28 pm

      interesting intro - to learn about matrilineal line

      Reply
    5. Pavani N says

      April 29, 2014 at 2:16 am

      That is such a simple chutney with very few ingredients. Sounds yummy.. Lovely clicks.

      Reply
    6. Gayathri Kumar says

      April 25, 2014 at 11:14 am

      Very interesting write up. The roasted tomatoes look so nice...

      Reply
    7. Jayanthi Padmanabhan says

      April 22, 2014 at 3:09 pm

      i was surprised too by what i read.. remarkable really. smoked chutney looks vibrant

      Reply
    8. Nivedhanams Sowmya says

      April 21, 2014 at 1:33 pm

      beautifully written post!!! and this chutney is beautiful!!

      Reply
    9. Harini-Jaya R says

      April 21, 2014 at 12:27 am

      Can imagine the smoky flavor! Love it!

      Reply
    10. The Pumpkin Farm says

      April 19, 2014 at 1:10 pm

      Nisha..loved your post...in the beginning i thought some personal rant based on some bad experience until you took us to the the way meghalaya works...i wouldnt really want all of that but do agree some bits need to be changed and i feel they are...another 50 years to get where we want, but in our own righteaous way, we can improve the trend for others...Now about the recipe, agree this one is easily one of the top favorites from the seven sister states

      Reply
    11. Priya Suresh says

      April 19, 2014 at 7:12 am

      Can smell how flavoursome this chutney will be, beautiful smoky tomato chutney.

      Reply
    12. vaishali sabnani says

      April 19, 2014 at 4:32 am

      I love the idea of roasting the tomatoes it must be parting a wonderful aroma..bookmarking. .and will be making it soon . looks super Nisha.

      Reply
    13. Srivalli says

      April 19, 2014 at 3:19 am

      Wow Nisha, lovely intro and it was good reading about these people. I remember reading about that part, but forgot to include that in mine..the chutney looks good as well..:)

      Reply

    Trackbacks

    1. Hmarcha Rawt | Roasted Green Chilli Chutney - Mizoram Chutney • The Magic Saucepan says:
      June 4, 2019 at 7:23 am

      […] was smoked tomato chutney from Meghalaya yesterday and today it is roasted hot chillies from Mizoram. Both the chutneys […]

      Reply

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    Nisha freelances as a food & product photographer/recipe developer & content creator in the F&B space.

    She loves everything about food and their stories! You can find her mostly in the kitchen trying to whip up something or reading culinary anecdotes.

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