FIRE ROASTED TOMATO CHUTNEY

 Roasted Tomato Chutney is a popular Indian chutney recipe loaded with the smokey flavor of roasted tomatoes. In Northern India, this vegan, gluten-free tomato chutney is known as " Bhune Tamatar Ki Chutney ". This BIHARI style tomato chutney is char-grilled on direct flame and then mashed to form a chutney. The Fire Roasted Tomato Chokha is a dish from the eastern state of Bihar (India) and is traditionally cooked on coals. Finely chopped onions, garlic, green chilies, and fresh cilantro leaves along with raw and pungent mustard oil gives it a unique flavour. Each state has a small variation to the recipe but in the end, it is a recipe full of flavour and is pretty easy & quick to make.The smoky flavor of the sweet tomatoes, mixed in with cilantro, onions, chilies is earthy.  If you are health conscious then go for virgin olive oil. But if you really want to be authentic go with cold pressed raw mustard oil.

 Tomatoes are available in plenty all round the year and you can make this tangy chutney whenever you want. It gives a wonderful company to each dish in a unique way. The amazing thing is that this takes very little time and very few ingredients available easily in your pantry. This chutney is one of our family favorite - one that makes it to almost every party we organize and people are always asking for the recipe.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #kalpanaslacucina on Instagram and Facebook.

📌📌 Watch the video recipe here 👇👇

https://youtube.com/shorts/1iSl1w0PaDw?feature=share

INGREDIENTS :

3-4 Tomatoes

2-3 Green Chillies ( according to your spice level )

2 small Onions

1 Whole Garlic Bulb

2 tablespoon chopped Coriander 

1/2 teaspoon roasted Cumin Powder

Salt as per taste

1 teaspoon Mustard Oil

METHOD :

STEP 1 - Wash the tomatoes.

STEP 2 - Switch on the gas and put a wire roaster on top of it .

STEP 3 - Directly put the tomatoes and a whole garlic bulb over the fire of the wire roaster at low flame and slowly start roasting the tomatoes and garlic. ( see notes )

STEP 4 - Roast and keep turning them frequently to char the vegetables evenly, for about 10 to 15 minutes.

STEP 5 - Once the vegetables are well charred, take them off the fire and keep aside to rest for about 5 minutes to cool. 

STEP 6 - When cooled down, peel the tomatoes. Keep your hands wet while peeling the tomatoes  for the ease of peeling. ( see notes )

STEP 7 -  Chop tomatoes roughly into quarters.

STEP 8 - Remove the burnt skin from garlic as well.

STEP 9 - In a manual chopper / hand blender , add roughly chopped onions, green chillies, coriander, garlic

and chop them very fine.

STEP 10 - Now add chopped tomatoes and chop everything. 

It will be little chunky in texture.

STEP 11 -  Season with roasted cumin, salt and mix well. 

STEP 12 - Transfer to a bowl. Finally, add mustard oil and give it a nice mix. Chutney is ready to serve.

This is a great accompaniment for any food whether it's Litti, Sattu ka Paratha, Khichadi, or plain Dal-Rice. You can use this as a salsa for chips and a dip for other vegetables.

NOTES : *Roast tomatoes from all sides till they are charred.

* Skewer the tomato with a fork and hold it over high flame on (smallest) gas stove burner. The fork will help you move the tomato around, in case you didn't have the wire rack.

* Leave a little bit of the skin on the tomatoes for more smoky flavor. 

*Taste the chutney and adjust the seasiongs if required.

* Adjust green chillies according to your spice level.

* The chutney will be little chunky in texture.