Bhune Tamatar ki Chutney

To make Bhune Tamatar ki Chutney, start by roasting 4 tomatoes over an open flame until the skin is charred and the tomatoes are soft. Peel off the charred skin and mash the tomatoes in a bowl. In a pan, heat 3 tbsp of mustard oil and sauté 1 clove of chopped garlic until golden brown. Add 1 chopped onion and 2 chopped green chillies, cooking until the onions are translucent. Mix in the mashed tomatoes, 1.5 tsp of salt, and 1 tsp of degi mirch, cooking for a few minutes. Finally, remove from heat, add 2 tbsp of chopped coriander leaves and the juice of 1 lemon, and mix well.

Yes, Bhune Tamatar ki Chutney is suitable for vegan diets as it contains no animal products. The ingredients include tomatoes, mustard oil, garlic, onion, green chillies, coriander leaves, lemon, and spices, all of which are plant-based.

If you don't have mustard oil, you can substitute it with vegetable oil, olive oil, or sesame oil. Each of these oils will impart a different flavor, but they will still work well in the chutney.

To store leftover Bhune Tamatar ki Chutney, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to a week. For longer storage, consider freezing it in small portions.

Bhune Tamatar ki Chutney pairs wonderfully with a variety of dishes. It complements Indian breads like roti or paratha, can be served alongside rice dishes, or used as a condiment for grilled meats and vegetables. It's also great with snacks like samosas or pakoras.