Assamese Burnt Tomato Chutney
If you want a tangy, spicy chutney to go with your rice or flatbreads but you don't want to spend a lot of time in preparation and cooking what do you do? You can try out this easy peasy burnt tomato chutney which gets done under 15 minutes and has super amazing taste and flavors.
This burnt tomato chutney is very popular accompaniment in the north eastern states of India and is a common part of Assamese and Naga cuisine. Burnt, roasted or smoked spicy chutneys are regularly served along with a thali consisting of rice, daal, vegetable and meat or fish preparation. Sometimes mashed potato is also added in this chutney to give it body and a different taste.
The highlight of this chutney is the rustic smokey flavor from the charred tomato and chilies. This chutney is so good that you wont even need a separate vegetable dish if you have it with rice and daal.
- Tomato - 2
- Green Chili - 1 (Adjust as per heat tolerance)
- Coriander Leaves (chopped) - 1 tbsp
- Onion (medium) - 1/2 chopped
- Garlic - 3-4 cloves (optional)
- Mustard Oil - 1 tsp
- Salt - To Taste
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