If you're looking for a simple roasted tomato chutney bursting with smoky, fresh flavor, you'll love this traditional Bengali recipe called Tomato Pora Makha. Fresh tomatoes are charred until their skins blister, then mashed with roasted garlic, onion, green chilies, fresh cilantro, and fragrant mustard oil to create a rustic condiment that's incredibly versatile.
While Tomato Pora Makha has been enjoyed in Bengali homes for generations, you don't have to be familiar with Bengali cuisine to fall in love with it. Think of it as somewhere between a roasted tomato salsa, a smoky tomato relish, and a chunky tomato dip. It's fresh, vibrant, slightly spicy, and packed with deep roasted flavor.
Whether you serve it with steamed rice, grilled fish, roasted vegetables, or crusty bread, this easy roasted tomato recipe transforms everyday ingredients into something unforgettable.
Why You'll Love This Roasted Tomato Chutney (Tomato pora makha)
- Naturally vegan and gluten free
- Ready in about 20 minutes
- Made with simple pantry ingredients
- No blender required
- Great way to use fresh summer tomatoes
- Delicious as a dip, spread, relish, or side dish
What Is Tomato Pora Makha?
In Bengali, pora means roasted over fire, while makha means mashed or mixed together.
The tomatoes are traditionally roasted directly over an open flame until beautifully charred. Once cooled, the skins are removed and the tomatoes are gently mashed with onion, garlic, mustard oil, cilantro, green chilies, and salt.
Unlike cooked tomato chutneys that simmer for a long time, Tomato Pora Makha celebrates the fresh flavor of tomatoes while adding irresistible smokiness from fire roasting.
What Does It Taste Like?
Imagine the sweetness of ripe tomatoes balanced with smoky char, fresh herbs, spicy green chilies, and the unmistakable nutty aroma of mustard oil.
The texture is rustic and chunky rather than smooth, making it closer to a roasted tomato relish than a traditional blended sauce.
If you enjoy roasted tomato salsa, baba ganoush, or tomato bruschetta topping, you'll love this Bengali version.
Ingredients for Tomato Pora Makha
Green Heirloom Tomatoes - In summer heirloom tomatoes are so good, and so I had to use that, but this dish will be equally good with any variety of tomatoes you use.
Green chili and garlic - Along with roasting green tomatoes, I also roasted a couple fresh green chilies and some garlic cloves.
Onion and Cilantro leaves - I will recommend using red onion for this dish, as it adds a pungent aroma that goes so well with the charred tomatoes. Fresh cilantro leaves will give that refreshing aroma, adding a lovely balance to this Tomato Pora Makha.
Mustard Oil - You need a small amount of the mustard oil, but it is somehow the key of this dish. So do use a good quality mustard oil.
Regional and Personal Variations
Every Bengali household has its own way of making Tomato Pora Makha. Some variations include:
- Adding roasted garlic for depth of flavor.
- Tempering with panch phoron (Bengali five-spice) in mustard oil before mixing.
- Using charcoal-smoked tomatoes for an extra rustic flavor.
- Including boiled potatoes or mashed eggplant for a mixed pora makha.
Steps to make Tomato Pora Makha
- Wash and pat dry the tomatoes. Then drizzle a little oil and massage it around.
- Place a wire rack on open flame and roast the tomatoes until char. Toss and turn it around as you do that.
- Take the tomatoes out once done and add the garlic along with green chili. Roast those too.
4. Place the roasted tomatoes, green chili and garlic in a bowl and cover it. Leave it aside to softened and cool down for about 10 to 15 minutes.
5. Roughly chop the tomatoes and then pulse it with green chili and garlic. Add salt as per taste. Don't blend. Keep it chunky.
6. Transfer to a plate and add the onion and cilantro leaves. Then mix it all together with your clean hand. Check for salt and add more if needed. Drizzle more mustard oil on top and enjoy as a dip or with steamed white rice.
Please note that I added only 2 green chili as I cannot handle very spicy food. But if you would like it spicier, add some finely chopped green chili.
Tips for the Best Roasted Tomato Chutney
- Use ripe, flavorful tomatoes.
- Don't skip the mustard oil if you want authentic Bengali flavor.
- Allow the tomatoes to cool before peeling.
- Avoid over-mashing so the chutney retains texture.
- Serve at room temperature for the best flavor.
Serving Suggestions
Tomato Pora Makha is much more versatile than many people realize.
Serve it with:
- Scrambled eggs or omelets
- Steamed rice
- Grilled fish
- Chicken kebabs
- Grilled shrimp
- Dal and rice
- Naan or paratha
- Toast or sourdough bread
- Sandwiches
- Burgers
- Wraps
- Grain bowls
- Cheese boards
- Roasted vegetables
It also makes a wonderful smoky spread for sandwiches and burgers.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Because fresh onions and cilantro are mixed into the chutney, it's best enjoyed within a couple of days for maximum freshness.
FAQs
Yes, but mustard oil is what gives this dish its authentic Bengali flavor. You can use olive oil or sesame oil as a substitute, but the taste will be different.
Absolutely. An oven or air fryer is a great way to get that roasted flavor if you don't have a gas stove. Just make sure the tomatoes are blistered and soft.
Tomato Pora Makha is best eaten fresh. However, you can store it in the fridge for up to 3 day. Bring it to room temperature before serving.
It can be, depending on how many green chilies you use. Adjust the spice level to your liking.
Tomato Pora Makha is a brilliant example of how a few humble ingredients can create something truly unforgettable. It’s quick, healthy, and bursting with flavor — a perfect addition to any Bengali meal or as a standalone side.
Here Are Few Simple Bengali Dishes You Must Try
Tomato Pora Makha
Ingredients
- 3 Green tomatoes
- 3 Tbsp Mustard oil
- 2 Green chili
- 4 Garlic cloves
- Few sprigs of cilantro leaves
- ¼ Medium size red onion
- Salt to taste
Instructions
- Wash and pat dry the tomatoes and then massage some mustard oil on it.
- Place a wire rack on the stove and place the tomatoes on it. Turn on the heat and let the tomatoes char for 5 minutes. Toss and turn in between as needed.
- Once the tomatoes are char all around, take it to a bowl. To the same wire rack add the green chili and garlic cloves. Let those char too for a minute or two and then transfer to the same bowl. Cover the bowl and let it rest for 10 to 15 minutes.
- Roughly chop the tomatoes, green chili and garlic. Add salt to taste. Then transfer it to a food processor and pulse it to a course consistency. Don't blend it too smooth.
- Transfer it to a bowl or plate and add the sliced onion and cilantro leaves to it. Use your hand to mix everything. Taste for salt and add more if needed.
- Tomato pora taste best when serve right away. Enjoy as dip or on toast. I loved it with steamed white rice.
