Tomato Bharta | Roast Tomato Side Dish or Chutney

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!

Looking for Bharta recipes? Try Baingan ka Bharta. 

Perhaps you are looking for other Punjabi dishes. Try Kohlrabi Subzi, Potato and Eggplant Curry, and Urad Dal with Tomatoes.

It is Tomato recipes that you are after. Try Potatoes Baked with Cumin and Tomatoes, Greek-Indian Tomato Pakoras, and Baked Tomato Pasta Sauce.

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.

Roast Tomato Chutney

Tomato Bharta | Roast Tomato Side Dish or Chutney

ingredients
2 large tomatoes
2cm piece ginger, peeled
1 green chilli, or to taste
2 cloves garlic
pinch sea salt
1 tspn thick tamarind paste

tadka
5 or 6 fresh curry leaves
1 tspn black or brown mustard seeds
0.5 Tblspn ghee

method
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.

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recipe notes
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.

 

This is cross posted with our Sister site, Heat in The Kitchen, where it appears as part of the Retro Recipes series, vegetarian dishes from our first blog from 1995 – 2006. .

 

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Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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