You Need This Flame Roasted Bihari-Style Tomato Chutney
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In north India and especially in Bihar and Ghazipur districts, there is a near total reliance on homemade food. even the most high-end restaurants in these regions have simple clean tasting food because the cooking is based on homemade staples and toppings. You will never find a bottle of ketchup or shop-bought mayo anywhere. everything is made at home.

During the process of making this Bihari Style Tomato Chutney, the tomatoes are char-grilled on direct flame, then mashed together to form a chutney. Added to it are finely chopped onions, garlic, green chillies, and fresh cilantro leaves, as well as raw and pungent mustard oil. Tomato chutney is an essential accompaniment with most north Indian meals. Usually, a store-bought version of the artificially coloured and flavoured condiment finds its way into many kitchens, but making tomato chutney at home is very easy and has none of the preservatives. This homemade chutney is clean, healthy and delicious.

The rice is great as an accompaniment to other Bihari foods, including litti, mattu ka paratha, khichdi, and plain Dal-Rice. Adding a unique taste to each dish, it makes it even more enjoyable. The amazing thing is that this takes very little time and very few ingredients. Direct roasting gives the chutney a distinctive, smoky flavour, so you can make it in an oven or air fryer, but it will not be authentic Bihari Chutney. Though if you are unable to roast it on a direct flame, you can make it like that.

Ingredients

  • 2 medium size tomatoes
  • 1 small green chili(finely chopped)
  • 2 medium size garlic cloves
  • 2 tsp mustard oil
  • 1 tsp fresh cilantro chopped
  • 1 tbsp onion (finely chopped)
  • Salt

Method 

  • Wash and Dry Tomatoes really well and gently rub some oil on the skins
  • Make a small incision on each and insert a clove of garlic. 
  • Turn the gas on to a medium flame and with tongs carefully place the tomato in the centre. 
  • Turn periodically to ensure that the tomatoes are equally charred on all sides.
  • Let them cool for a little while and then gently peel off the skins. 
  • With a fork or potato masher, break the tomatoes up into a chunky mixture. 
  • Add in all the fresh vegetables, herbs and spices.
  • Salt to taste and cool before bottling.