Dhaba Tamatar ki Chatni
Tomato Chutney - Dhaba Style
Submitted By: Taz
Ingredients:
1 lb Roma Tomatoes (Tamatar)
10 cloves Fresh Garlic (Leh-sun) - unpeeled
4-6 Fresh Green Chiles (Hari Mirch) - amount to taste
½ inch piece Fresh Ginger (Adrak) - minced fine
2 Tbs Fresh Coriander Leaves (Dhania Patta) - finely chopped
2 tsp Mustard Oil (Sarson ka Tel)
1 tsp Kosher Salt (Namak) or to taste
¼ tsp Fresh Ground Black Pepper (Kali Mirch) or to taste
⅛ tsp Asafoetida Powder (Hing)
Preparation:
- Turn oven to broil (high broil if you have the option) and place a rack at the highest position
- Place the whole tomatoes, garlic, and chiles on a baking sheet and place directly under the broiler - Allow to cook (rotating and giving them a shake occasionally) until tomatoes are nicely charred all over - NOTE: You may have to remove the tomatoes to allow the chiles to cook longer in order for them to get a nice char as well - You are only blackening the 'paper' surrounding the garlic cloves and slightly roasting the interior so there will be some smoke
- Once the tomatoes garlic, and chiles are nicely charred, remove from oven and allow to cool until easily handled
- While the tomatoes are cooling, place a small skillet over medium heat and heat the mustard oil until shimmering - Once the oil is hot, add the asafoetida and sauté for about 30 seconds to a minute or until the raw smell is gone - Remove from heat and set aside until needed
- Once the tomatoes garlic, and chiles have sufficiently cooled, gently remove their skin and the chile stems - NOTE: You don't have to get all of the skin off of the tomatoes and chiles but do the best you can
- Transfer the roasted and peeled chiles, roasted garlic, minced ginger, and 1 tsp of salt to a mortar and pestle or a small food processor and pound/pulse into a chunky paste - Transfer to a bowl and set aside until needed
- To the same mortar and pestle or food processor (DO NOT rinse the bowl), add the roasted and peeled tomatoes - Pound/pulse into a slightly chunky paste - Transfer to the bowl containing the chile, garlic, ginger mixture
- Add the mustard oil, chopped coriander leaves, and black pepper and thoroughly combine
- Adjust seasoning with additional salt, pepper, and/or mustard oil as needed and serve
Can be served at room temperature or chilled alongside almost any Indian meal
Can be stored refrigerated in an airtight container for up to 2 weeks
