“Chutney’s” and “Achaar’s” are an essential part of Indian Cuisine served as one of the sumptuous side dishes on our plates. It has remained as an integral part of our culinary culture that connects people on the dining, like when someone lends their hands up while asking for- “Jara chutney dena” or when nosing up into some- “Koi achaar hai Ghar mein?”….
Here, I am sharing one of the easily modified and quick versions of “chutney aka bharta” which I learned from my mother, mostly served by her with the regular Chawal-daal in lieu of any extensive curry. A real spell of satiety…!!
- Roast 2 or 3 large sized ripened tomatoes on a flame of your choice. Usually, my mother roasted them on a “chullha” lit with cow-dung flakes for a real smokey flavor!
- After the tomatoes are done, keep them aside in cold water for few minutes.
- Peal off the skin of tomatoes which already have turned black after roasting; knead and mash them gently in a large bowl with your hands.
- Now, do some chopping board home work…..chop 1 onion, 2 or 3 green chillies, grate half inch of ginger, crush 2 or 3 garlic cloves and chop 2 sprigs of coriander leaves.
- Mix the finely chopped onions, green chillies, grated ginger, crushed garlic and fresh coriander leaves in the bowl filled with mashed up tomatoes.
- Into this medley of roasted tomatoes and herbs, add a spoon full of mustard oil and salt to taste. Stir well and serve with your main course…!
Feel the juiciness and a beautiful ballet of taste on your pallate..!!