Tomato & Chilli Jam Meltz

About Tomato & Chilli Jam Meltz

Ingredients

• Cherry tomatoes, chopped 200 gms
• Medium red capsicum 1
• Fresh red chillies 5 to 7
• Olive oil 2 tbsps
• Garlic 6 to 7 cloves
• Butter 2 tbsps
• Medium onions, chopped 2
• Focaccia bread, sliced 1
• Brown sugar ½ cup
• Fresh thyme 1 sprig
• Balsamic vinegar 2 tbsps
• Processed cheese, grated as required

How to Make Tomato & Chilli Jam Meltz (Stepwise Photos)

Method

1. Preheat the oven to 180º C. Take olive oil a small bowl and soak the garlic cloves in it for some time.
2. Roast the red capsicum directly on direct flame till slightly charred. Peel the charred skin. Chop roughly.
3. Skewer the red chilies on a fork and roast on direct flame as well. Remove once lightly charred. Chop finely.
4. Melt butter in a non-stick pan, add onions and saute till they get caramelized.
5. Spread the bread slices on a baking tray and toast in the preheated oven till golden and crisp.
6. Add brown sugar to the onions and mix well. Add red capsicum, thyme, cherry tomatoes, red chillies and balsamic vinegar and cook.
7. Rub the soaked garlic on the toasted bread slices.
8. Spread the tomato mixture over the bread slices. Top with grated cheese. Bake in the oven till the cheese melts.
9. Arrange the bread slices on a serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps