Tomato Burta
A traditional Indian condiment made with fresh tomatoes, ground to a pulp and seasoned with chilies, mint, ginger, salt, and sugar. Similar to the green mango burta but using ripe tomatoes for a sweeter, milder flavor.
Ingredients
- 2 whole Ripe tomatoes, large (Ordinary large-size tomatoes)
- 0.25 teaspoon Ground chilies (Adjust to taste for heat level)
- 0.5 teaspoon Ground fresh mint leaves (Fresh mint leaves, ground)
- 0.5 teaspoon Ground ginger (Fresh or dried ground ginger)
- 0.5 teaspoon Salt (More may be added to taste)
- 1 teaspoon Sugar (Adjust based on tomato acidity)
- 2 cups Clean water (For soaking tomatoes)
Instructions
- 1Peel the tomatoes, divide them, and throw them into clean water. Remove the seeds if desired.
- 2Ensure the curry stone and muller are perfectly clean and will not impart the flavor of garlic or turmeric to the burta. Alternatively, use a mortar and pestle or food processor.
- 3Remove the tomatoes from the water and bruise them to a perfect pulp using the curry stone and muller, mortar and pestle, or pulse in a food processor until smooth.
- 4Mix the sugar well with the tomato pulp. If the tomatoes are very acidic, add a little more sugar to balance the flavor.
- 5Mix in the salt, ground chilies, ground mint leaves, and ground ginger. Stir well to combine all ingredients thoroughly. Taste and adjust salt or sugar as needed.
- 6Transfer the tomato burta to a serving bowl. Serve as a condiment or side dish with rice, bread, or curry.
