Bharta are North Indian (Punjabi) dishes where the main ingredient is roasted and then pureed with spices. The flavours are intensified by the roasting and the resulting dish is spicy and tangy. A commonly known bharta is Baingan Bharta (Eggplant Bharta).
This recipe uses tomatoes and it is amazing. It is great as a dip, served over rice, used as a sauce, or as an accompaniment to any curry. It can be served with dal-rice, kitchari or stuffed parathas. It also goes well with Chapatti, Roti. It has the best taste!
See all of our Bharta recipes here. Read all about Indian Chutneys here, and feel free to browse other Indian Chutneys recipes. See Tomato recipes here. Or simply explore all of our Punjabi dishes, our Indian dishes and our Early Autumn recipes.
This recipe can be frozen without the tadka – browse other Autumnal ways of preserving for Winter here.
Tomato Bharta | Roast Tomato Side Dish or Chutney
2 large tomatoes
2cm piece ginger, peeled
1 green chilli, or to taste
2 cloves garlic
pinch sea salt
1 tspn thick tamarind paste
5 or 6 fresh curry leaves
1 tspn black or brown mustard seeds
0.5 Tblspn ghee
Roast the tomatoes in a hot oven for 20 minutes or so. Place all the ingredients except for the tadka in a food processor and blend to a thick paste.
Heat ghee and add mustard seeds until they pop. Add the curry leaves – they will sizzle – and immediately pour over the chutney, mix and serve.
The main recipe, without the tadka, can be frozen. To use, simply defrost, warm if you prefer, make the tadka and add to the chutney.