If the tomatoes and amla are in the fridge, let them come to room temperature first. Otherwise, the skin will burn while roasting but the inside won’t cook properly. Wash the amla and tomatoes. Heat a wire rack over the flame and place the amla and tomatoes on it to roast. Keep the heat low. Rotate the amla and tomatoes so they cook evenly, as the ones in the center will cook faster.

Turn the amla and tomatoes occasionally to roast all sides. Place the dried red chili on the side of the rack to roast as well. Roast until the skins are charred. Once the skin of the tomatoes or amla is blackened, use tongs to remove them to a plate.

The red chili will roast quickly and can burn, so turn it frequently with tongs and remove it to the plate as soon as it’s done. Once all the amla and tomatoes are roasted, turn off the heat.

Transfer everything to a plate and let cool. Once cooled, peel off the skins. Cut the amla and remove the seeds. Break the tomatoes apart by hand. Remove the stems from the chilies. Peel and wash the garlic. Add salt and all ingredients to a blender jar and blend into a paste.

If you want a deeper red color, add Kashmiri chili powder and blend for another minute. I blended one amla separately for the photo, so it was less charred and kept aside. If I had blended it with the rest, the color would have been lighter. I separated some chutney before adding the chili powder so you can see the difference in color.

Transfer the chutney from the blender to a bowl and mix in the mustard oil. Garnish with chopped green chili when serving.