Green Chutney Toasts with Chaat Masala Sungold Tomatoes

For the Tomatoes

• 2 cups sungold tomatoes, halved
• 2 Tbsp of Brightland Awake Extra Virgin Olive Oil
• 1/2 tsp chaat masala
• 1/2 tsp salt

For the Chutney

• 1 bunch cilantro, thick woody stems removed & tender stems kept intact
• 10 mint leaves
• 1 clove garlic
• 1 jalapeño or serrano pepper
• 1/2 tsp ground cumin
• 1/2 tsp chaat masala
• 1/2 tsp salt
• 2 Tbsp plain yogurt (not Greek)
• Water, as needed

To Assemble

• 4 slices of sourdough bread, halved and toasted
• Brightland Awake Extra Virgin Olive Oil, to drizzle
• Flaky salt, to finish

1. In a bowl, combine the sungold tomatoes, olive oil, chaat masala, and salt. Let sit for 10 minutes to marinate while you prepare the chutney.
2. Add the cilantro, mint, garlic, jalapeño or serrano pepper, ground cumin, chaat masala, salt, and yogurt to a blender. Blitz until smooth, adding water, one teaspoon at a time, as needed to get the blender going.
3. Spread the chutney on the toasts and top with the sungold tomatoes.
4. Finish with a drizzle of olive oil and flaky salt.
5. Any unused chutney can be stored in a jar in the fridge.