1 onion, cut into thin wedges

1 garlic clove, halved

1 piece fresh ginger, about ¾ inches (2 cm) long, cut into 3 slices

1 whole fresh chilli pepper

2 tbsp (30 ml) vegetable oil

1 1/2 lb (675 g) yellow tomatoes

1/2 tsp ground cumin

1/2 tsp ground turmeric

1 tbsp (15 ml) fish sauce (nuoc-mam)

1 tsp sugar

2 tbsp (30 ml) lime juice

Place a grill wok on the grill. Preheat the grill, setting the burners to high. Oil the open area of the grate.

Place the onion, garlic, ginger and chili pepper in a bowl. Add 1 tbsp (15 ml) of the oil and season with salt and pepper. Transfer to the wok and cook for 6 minutes or until well grilled, stirring occasionally. 

Meanwhile, place the tomatoes directly on the oiled grill and cook until well marked and starting to split, about 6 to 8 minutes, turning halfway through. Let cool, then peel.

In a pot over medium heat, toast the spices in the remaining oil. Add the tomatoes and break them up with a potato masher. Add the grilled onion mixture, fish sauce, sugar and lime juice. Let simmer for 30 minutes or until the chutney thickens. 

Serve the grilled yellow tomato chutney warm or cold. It will keep for 1 week in an airtight container in the refrigerator.

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