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TOMATO CHOKHA

Tomato Chokha or bharta is a simple, zestful, smoky relish, made with fire roasted tomatoes, some herbs and mustard oil. Sweet and savory condiment pairs well with LITTI, poori, paratha or as a dipping. This dish is VEGAN, GLUTEN-FREE, and LOW-FAT.
Course Condiment, Side Dish
Cuisine Bihari, Indian
Keyword tomato chokha, tomato chutney,tomato dip, roasted tomato chutney, roasted tomato dip,instant pot,air fryer,oven baked,stove top,tandoor
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Author Jyoti Behrani

Ingredients

FOR TOMATO CHOKHA

  • 4 large tomatoes
  • 4-6 cloves garlic
  • 1 medium onion, chopped (optional)
  • 2-3 green chili, adjust to taste
  • 1/2 inch ginger, finely chopped
  • Handful of fresh cilantro, chopped
  • Few fresh mint leaves, chopped (optional)
  • 3-4 stems Garlic greens, white and greens chopped (optional)
  • 1/2 teaspoon PINK HIMALAYAN SALT
  • 1/2 Fresh lemon juice, adjust to taste
  • 1 tablespoon mustard or olive oil
  • salt to taste

TEMPERING (OPTIONAL)

FOR GARNISH

  • Handful of fresh cilantro, chopped
  • 1 lemon, cut into wedges

Instructions

  • Rinse the tomatoes well, pat dry the tomatoes with a clean kitchen or paper towel. Follow one of the methods discussed below to roast the veggies.

AIR FRYER / INSTANT POT ROASTED TOMATOES USING MEALTHY CRISPLID

  • You will need MEALTHY CRIPSLID, TONGS
  • IMPORTANT: Completely UNPLUG the Instant Pot unit, before proceeding with this recipe.
  • Using a pastry brush, grease the crispy basket with some cooking oil. Arrange the tomatoes and garlic in the crispy basket. Using a pastry brush, apply some oil over the tomatoes.
  • Depending upon the size of the tomatoes, arrange the tomatoes in the crispy basket. I could fit 4 large tomatoes.
  • Place the trivet (that comes with crisplid) inside the inner pot of Instant Pot. Place the crispy basket on top of the trivet. Now place the mealthy crisplid on top of the inner pot. Plug the crisplid and lower the handle.
  • Roast the tomatoes at 425 degree Fahrenheit for 20-25 minutes, check half way through.
  • Check if the tomatoes are done. The tomatoes will be soft and slightly charred. Insert a clean knife in the center of the tomatoes, if it goes through it without any resistance the tomatoes are cooked through. If required add few more minutes of cooking time.
    Note: Please use timing as a guideline. Depending upon the size of the tomatoes, the cooking time will vary.
  • Remove the crispy basket and allow the tomatoes to cool down for few minutes.

OVEN ROASTED TOMATOES

  • You will need 9*13 inches BAKING SHEET, TONGS
  • Preheat the oven at BROIL or 425 degree Fahrenheit.
  • Arrange the tomatoes and garlic on a 9*13 inches baking sheet. Brush the tomatoes with some oil.
  • Place the baking sheet on the top shelf in the oven. Roast the tomatoes for 20-30 minutes, check half way through.
  • Check if the tomatoes are done. The tomatoes will be soft and slightly charred. Insert a clean knife in the center of the tomatoes, if it goes through it without any resistance the tomatoes are cooked through. If required add few more minutes of cooking time.
    Note: Please use timing as a guideline. Depending upon the size of the tomatoes, and also different oven have different temperature settings, the cooking time will vary.
  • Remove the tomatoes from the oven, let it cool down for few minutes.

STOVE TOP ROASTED TOMATOES

  • You will need ROTI JALI, TONGS
  • Place a Roti Jali on a stove top. On a medium heat, roast the tomatoes and garlic, until tomatoes are soft and charred.
  • Turn the tomatoes every few minutes for even roasting.
  • Check if the tomatoes are done. The tomatoes will be soft and slightly charred. Insert a clean knife in the center of the tomatoes, if it goes through it without any resistance the tomatoes are cooked through. If required add few more minutes of cooking time.
  • Remove from heat. Let tomatoes cool down for few minutes.

HOW TO MAKE TOMATO CHOKHA (BHARTA)

  • Using one of the methods discussed earlier, roast the tomatoes.
  • Once the tomatoes are cool, remove the skin of the tomatoes, and place the tomatoes in a mixing bowl. Squeeze the roasted garlic from the garlic pods and add it to the bowl.
  • Using a potato masher, mash the tomatoes to a desired consistency. I prefer mix of small and large chunks to add texture to the chokha.
    Note: You can use hand held blender or a food processor, pulse few times, or until desired consistency.
  • Add chopped onion (optional), green chili, grated ginger, handful of fresh cilantro, mint leaves (optional), garlic greens (optional), freshly squeezed lemon juice and PINK HIMALAYAN SALT Mix well.
  • SKIP THIS STEP IF ADDING TEMPERING – Add mustard oil or for milder flavor use olive oil, mix well.

FOR TEMPERING (OPTIONAL)

Notes

Please refer to the post for the following:
  1. PRO TIPS FOR TOMATO CHOKHA (BHARTA)
  2. VARIATIONS TO THIS TOMATO CHOKHA
  3. FAQ ABOUT TOMATO CHOKHA