There’s something about spiced tomatoes that feels like home.
I grew up watching my grandmother roast them over an open flame and mash them into a smoky chutney. The sizzle of mustard oil, chilies, and garlic still brings back those kitchen memories.
This tomato mash, known as tamatar chokha in Bihar, is rustic, fiery, and full of comfort.
Ingredients You’ll Need
Tomatoes: The star of the dish. Juicy and tangy, they break down into a thick, flavorful base that makes this mash shine.
Onion, Green Chilies: These aromatics bring a savory punch and a hint of fresh heat to balance the tanginess of the tomatoes.
Whole Red Chilies: Toasted in hot oil, they add a smoky depth and a background kick of spice.
Garlic: Just a few cloves bring earthy warmth and round out the flavors beautifully.
Vegetable Oil: The cooking medium that helps everything sizzle together and carry the spices into the tomatoes.
Mustard Seeds: A classic Indian touch. They pop and release a nutty aroma that sets the stage for the dish.
Cumin, Turmeric, Kashmiri Red Chili Powder: This spice trio builds layers of flavor. Cumin adds warmth, turmeric brings color and earthiness, and Kashmiri chili gives a rich red hue without overwhelming heat.
Salt and Black Pepper: The balancing act. They lift all the other flavors and add just the right seasoning.
How to Make Spiced Tomato Mash Indian Flavor
This chutney is one of those recipes that feels comforting and homely every time I make it. The steps are simple, and once you’ve done it once, you’ll want to come back to it again and again.
1. Prep your veggies.
Chop the tomatoes into small pieces and finely dice the onion, chilies, and garlic. This makes cooking smooth and fast.
2. Crackle the mustard seeds.
Heat mustard oil in a pan and let the mustard seeds pop. That sound and aroma mean the oil is ready for the next step.
3. Sauté.
Add onions, green chilies, garlic, and whole red chilies. Cook until the onions are lightly golden, which brings out their sweetness.
4. Stir in the spices.
Mix in turmeric, cumin, black pepper, salt, and Kashmiri chili powder. Let them bloom in the oil for a few seconds so the flavors deepen.
5. Cook the tomatoes.
Add the chopped tomatoes with a splash of water. Cover and simmer until soft, then let it cook down until thick and the oil separates. That’s when you know it’s ready.
Tips & Variations
- Adjust the heat: Use fewer chilies if you prefer it milder, or add extra if you like it fiery.
- Texture control: Mash it smooth for a chutney-like dip, or keep it chunky for a rustic side dish.
- Add freshness: A sprinkle of fresh coriander or mint leaves at the end brightens the flavors beautifully.
Serving & Storage Suggestions
This spiced tomato mash is incredibly versatile. Pair it with hot steamed rice for a simple, soulful meal, or enjoy it with chapati or paratha as a flavorful side. It even works as a spread on toast if you’re feeling creative.
Got leftovers? Store them in an airtight container in the fridge for up to three days.
The flavors actually deepen as it sits, making it taste even better the next day. To reheat, just warm it gently in a pan with a splash of water to bring it back to life.
Recipe Notes
This spiced tomato mash is proof that comfort food doesn’t need to be complicated. With just a few everyday ingredients, you can create a dish that’s bold, warming, and completely satisfying.
I hope you give it a try and let it bring the same joy to your table that it does to mine.
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Spiced Tomato Mash Indian Flavor
3
servings10
minutes15
minutes270
kcal25
minutesThis tomato mashed chutney is a simple, homestyle Indian side dish made with ripe tomatoes, onions, garlic, and a blend of spices. Cooked down until thick and flavorful, it pairs beautifully with rice, roti, parathas, or even as a spicy dip with snacks. Quick to prepare and full of tangy, smoky taste, it’s comfort food at its best.
Ingredients
4 medium tomatoes, chopped into small pieces
1 large onion, finely chopped
2 green chilies, finely chopped
2 whole dried red chilies
5–6 garlic cloves, finely chopped
2 tablespoons mustard oil
½ tablespoon mustard seeds (rai)
½ tablespoon Kashmiri red chili powder
½ tablespoon cumin powder
½ tablespoon black pepper powder
4 pinches of turmeric powder
Salt, to taste
1 cup water
Directions
- Chop the tomatoes into small pieces. Finely chop the onion, green chilies, and garlic.
- Heat 2 tablespoons of mustard oil in a frying pan. Once hot, add the mustard seeds and let them crackle.
- Add the chopped onion, green chilies, garlic, and whole red chilies. Sauté until the onions turn light golden brown.
- Mix in all the powdered spices — turmeric, cumin, black pepper, salt, and Kashmiri red chili powder. Stir for a few seconds.
- Add the chopped tomatoes and sauté well. Pour in 1 cup of water, stir, and cover the pan with a lid.
- Reduce the flame to low and let the chutney cook for 10–15 minutes, until the tomatoes turn soft and the water evaporates.
- Once the chutney thickens and the oil starts to separate, switch off the flame.
Notes
- Use ripe red tomatoes for the best flavor and natural sweetness.
- This chutney tastes even better after resting for a few hours as the flavors blend together.
- Store leftovers in an airtight container in the fridge for up to 2–3 days.
