Roasted Tomatoes’ Chatni

A great combination of tradition, and aroma, taste and health
Preferred in winters.

Ingredients for four persons-

- 8 small fresh red desi tomatoes
- Green chilies- 2 (finally chopped)
- Whole Garlic- 6-8 stands (cleaned, peeled and coarsely chopped)
- Fresh Garlic Leaves- 4-6 leaves (Cleaned and finally chopped)
- Ginger- 2 inch (cleaned, pealed and finally chopped)
- Onion- 1 medium sized (Finally chopped)
- Salt- ½ tsp or to the taste
- Mustard Oil- 2-3 table spoons
- Coriander leaves- (Finally chopped for garnishing)

Recipe-
1. Clean and wipe tomatoes
2. Grease tomatoes with little mustard oil
3. Grease pressure cooker with little mustard oil
4. Put all the greased tomatoes in the greased pressure cooker
5. Put the pressure cooker on the flames with removed whistle and gasket
6. Once the pressure cooker is heated well, put the flame on sim or minimum or if flames can’t be controlled put the cooker on a thick tava or frying pan
7. Leave the cooker on the flames for 20-30 minutes till all the sides of tomatoes roast well
8. Keep turning the tomatoes in order to expose all of its surface to the heat
9. Once tomatoes are roasted, take them out of the cooker, remove blackened skin from the roasted tomatoes and then mash them completely with hand in a separate bowl. Don’t use blender or mixer for mashing.
10. Prepare masala mix of onion, garlic leaves, chilies, ginger, garlic, salt and mustard oil together with hand in a separate bowl
11. Add the roasted and mashed tomatoes in the masala mix
12. Garnish with finally chopped coriander leaves
13. Serve with multani Khichdi, dal-bhaat-choka, roti-sabzi etc.

Nb. Tomatoes can also be roasted directly on coal furnace (Chulha) or in electric/gas oven.

* A combination of Boiled Potato and Roasted Tomatoes’ Chatni can also be prepared by just mixing boiled mashed potatoes and roasted tomatoes’ Chatni of 4 tomatoes together.