Bhune Tamatar Ki Chutney is a quick relish made using smoked tomatoes and spices. This Bhune tamatar ki chutney pairs up best with Bajra, makki or Jowar roti, Dal and rice, tahri, sabzi roti and many more. I remember those days of my childhood, whenever we went to our grand ma’s place to UP in winters, without fail it was a must make during breakfast to enjoy bhune tamatar ki chutney with those yum thick bajra/jowar/makki ki rotis that was cooked on charcoal fire. Even these tomatoes were smoked in charcoal fire to, that alluring smoky aroma and delicious meal has etched my heart making me to ponder on “ can’t we really go back to those beautiful days”. Sigh! Life has changed much! But, memories will be alive forever and ever.
Let’s get back to the post. When I was on my diet plan for weight management, it was recommended to have something light for dinner and yes this was the meal ‘Bhuney Tamatar ki chutney with 1 bajra roti and salad’ I relished almost every day. It is just a matter of minutes and you have delicious tongue tickling and mind boggling chutney ready. Sharing this yum chutney recipe with you all now, here is how I do it..
6-7, medium tomatoes
5, garlic cloves
4 nos green chilies ( you may increase or decrease as per your preference)
3/4 cup of green coriander leaves (tightly packed), stems discarded
Salt as required
Oil for greasing
1 tablespoon, Mustard oil (it’s optional, but I do add it as mustard oil enhances the taste of the chutney)
Wash and wipe the tomatoes well
Grease well each tomato with oil. Give one slit to each tomato
Keep the tomatoes on direct flame and roast it well from all the sides until skin is blackened (charred) and tomatoes are soft and pulpy.
Take them all off the heat
Let it cool for few minutes. Peel off the tomato skin and and chop them. Keep it aside
In a blender, add coriander leaves, green chilies, garlic cloves, salt and blend it to a coarse chutney.
Add chopped smoked tomatoes and blend it to a pulse 2-3 times. Do not over blend it, it should be a coarse chutney, check for salt if required. Add mustard oil and mix well
Transfer it to clean airtight container, it will stay for 2-3 days under refrigeration.
Serve them with bajra, jowar roti (bhakr)i or with dal-rice and pappadam