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. 

Preparation Time : 5 minutes

Cooking Time : 5 minutes

Serves - 2 adult

Ingredients :

• 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

Video :

Procedure:

1. Wash and dry the Tomatoes.

2.  Cut the tomatoes in large pieces

Tip - You can roast/char the whole tomato also, but cutting them into large pieces ensure the charred smokey aroma is more prominent in the chutney. Also it gets cooked quickly.

3. Place the tomato pieces and green chili on a mesh over open fire. Once black burnt spots start appearing turn over the pieces to get a uniform char on all sides. The amount of char on the tomatoes can be adjusted as per your liking.

Tip: At this stage you can also add garlic for charring. Garlic gives a little additional kick to the dish.

4. Take the charred tomatoes and chilies off the fire and place it in a plate. With a masher or your fingers mash the tomatoes and the chillies while they are still hot as its easy to mash them before they cool down.  

5. Now add chopped onion, chopped coriander leaves, mustard oil and salt and give everything a good mix.

Serve this chutney with your choice of rice or Indian flatbread with daal and enjoy!