On a griddle, heat oil on medium flame and once hot, roast your tomatoes and garlic sprinkle the salt top of the vegetables. Cook them for 10 minutes covered until they are charred and tender.

Make sure to flip them half way through. Add red and kashmiri chilli powder cook few seconds. Peel the tomato skin.

Mashed the roasted vegetables with the fork until they are well-combined. I like to keep the chutney semi-chunky but you can mash it to your desired consistency. Finally, add in your lemon juice, onions, green chillies and fresh coriander leaves.