Fire Roasted Tomato Chutney

• 3 whole Tomatoes
• 1/2 cups Coriander Leaves, Roughly Chopped
• 1/2 cups Mint Leaves (roughly Chopped)
• 1 teaspoon Cumin Powder
• 1 whole Green Chili (adjust To Taste)
• Salt To Taste
• 1/2 Tablespoons Lemon Juice

1. Skewer the tomato with a fork and hold it over high flame on the (smallest) gas stove burner.
2. The fork will help you move the tomato around, in case you didnt know.
3. Im not doubting your intelligence, by the way; I just doubt mine.
4. You can also fire roast tomatoes on gas grill, charcoal grill or under a broiler.
5. The skin will start to char and split while you rotate the tomatoes on all the sides.
6. You want to totally blacken the skin.
7. Transfer to a bowl to cool.
8. Repeat with the rest of the tomatoes.
9. Once cool, slip off the skin from the tomatoes.
10. Blend tomatoes, herbs and spices together to get a smooth chutney.
11. Finish with lemon juice.
12. It is best served on the day its made but can be refrigerated up to 2 days.

tomatoes, coriander leaves, mint, cumin, green chili, salt, lemon juice

Taken from tastykitchen.com/recipes/appetizers-and-snacks/fire-roasted-tomato-chutney/ (may not work)