Fire roasted tomato chutney: A tangy, spicy, refreshing chutney prepared with fire-roasted tomato, onion, garlic, and green chili. Which goes well with almost every meal.
Chutney is an important condiment in Indian cuisine. This roasted tomato chutney is popularly called tomato chokha, a tangy, spicy relish from Bihar. In the old days, people used to roast these on a charcoal fire. This is a nice nutritious accompaniment, that is packed with flavors and can be savored on any season. I have also shared aloo chokha, a similar recipe that I make quite often.
To make this tomato chutney you need some ripe and firm tomatoes, onion, garlic, green chili, coriander leaves, cumin seeds, mustard oil, and salt. Tomatoes, onion, garlic, and green chili are roasted on fire first. Then crushed in a mortar pestle to make the chutney.
Few Tips to make the best roasted tomato chutney
- Roasting: Always roast over a medium flame. I have used a jali or stainless steel grill (generally used while making roti in Indian household) in this. Roasting on an open fire will do the job too.
- The use of mortar pestle really gives this an amazing taste. It can be mashed as well. As they are nicely cooked, you don’t need to apply a lot of pressure. Though you can always use a food processor or blender. But for the best taste, I would suggest either use a mortar pestle or mash them.
- Green chilies used here are mild. Hence I have used two. If yours are spicy use one instead or use it as per your resistance. Deseed the chilies if you are sensitive to spice.
- The addition of mustard oil lends a beautiful taste to the chutney. So don’t skip this.
- Serving: I prefer to serve it immediately or refrigerate for a day. Just remember to add the salt just before serving. As ingredients lose water after adding salt.
Few more tomato recipes you may like
Fire Roasted Tomato Chutney | Tomato Chokha
INGREDIENTS ( 1 CUP = 250 ML )
- 4 large tomatoes ripe & firm
- 2 green chilies
- 1 medium-size onion cut into halves
- 3 garlic cloves
- A handful of fresh coriander leaves
- ½ tsp cumin seeds
- 1 tsp mustard oil
- Salt as required
- Place the grill on the stove and place tomatoes, onion, garlic cloves, and green chilies.
- Roast over a medium flame until nicely cooked. Once done remove from flame and allow them to cool down.
- Remove the skin of tomatoes, green chilies, onion, and garlic cloves. Then set aside.
- Heat a pan and dry roast the cumin seeds until aromatic. Once done transfer to a mortar pestle and crushed to make a powder.
Making the chutney
- Add onion, garlic cloves, green chili, and coriander leaves in a mortar pestle. Crush or mash until the mixture becomes a semi coarse paste. If using a blender or food processor just pulse and stir for a few times until evenly chopped up and combined.
- Once done transfer to a bowl and set aside.
- Now add tomatoes and crush gently. Once done transfer to that bowl. Don’t make it puree like consistency if using a blender or food processor.
- Add mustard oil, roasted cumin powder and combine well.
- Fire-roasted tomato chutney is ready to serve. Enjoy!