Khasi Roasted Tomato Chutney

Roasted Tomato Chutney

A friend of mine was a magistrate in the District Court in Shillong, Meghalaya, many years ago. The Shillong District Court is a lovely colonial building and her courtroom had dark wood panelling and beautiful old wooden furniture. I sat in the court while she heard a few cases and in between we went to her chambers for a tea break. At tea time in the court building Khasi women come around with small cane baskets of food. These women or Kongs (which means ‘sister’ in Khasi) have all sorts of snacks each carefully wrapped in banana leaves. You choose what you want, they pour out some tea and add it to your (my friend’s) tab.

I remember having sweet rice cakes (putharo?) and also Samosas (called Singaras in North Eastern India) with a yummy Roasted Tomato Chutney. It’s like a Mexican Salsa. Another friend, Chung knew how to make the chutney and gave me the recipe.


1 tomato

2 Green Chillies

¼ cup fresh Coriander

1/4 an onion cut thin and lengthwise

1 clove garlic



Make holes in the Green Chillies so they don’t burst while they’re roasting. Put the Green Chillies and Tomato on to a wire mesh on the hob. (I’m sure it could be done in the oven but you won’t get the same smoky taste).

When they’re slightly blackened, remove.

Pound together the garlic, chillies and the salt. Add the Tomato. Chop up the Coriander and add to the chutney with the onions.

Eat with Samosas or Pakoras


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