Chhattisgarhi Tamatar Chutney
Veg
Vegan
Roasted tomato chutney — tomatoes and garlic roasted over an open flame until blistered and smoky, then coarsely crushed with green chilli and mustard oil into a chunky, pungent sauce. Eaten with rice, roti, and rice-based breads.
Cuisines
Chhattisgarhi
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 15 min
Total: 25 min
2-3 servings
Ingredients
|
4 | Tomato , chopped |
|
2 tablespoons | Oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
2 | Green Chili , chopped |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Sugar |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Wash and chop the tomatoes into small pieces.
- 2 Heat oil in a pan over medium heat.
- 3 Add mustard seeds and cumin seeds to the hot oil and let them splutter.
- 4 Add chopped green chilies and sauté for a minute.
- 5 Add the chopped tomatoes to the pan and stir well.
- 6 Add red chili powder, turmeric powder, sugar, and salt to taste. Mix well.
- 7 Cook the mixture on medium heat until the tomatoes are soft and the oil starts to separate, about 10-12 minutes.
- 8 Mash the tomatoes slightly with a spatula to achieve a chutney-like consistency.
- 9 Garnish with chopped coriander leaves and mix well before serving.
Tips
For a smoky flavor, roast the tomatoes over an open flame before chopping.