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Tomato Choka {Trinidad}

by Sophie

Spicy Tomato Choka – a Trinidadian side made with roasted tomatoes and garlic, chopped onions, and hot peppers. Serve it with rice or sada roti or enjoy with some Bihari-style litti and baigan Choka. This traditional tomato Choka is the easiest Trinidadian dish to try. 

Spicy Trini tomato chokha

Tomato Choka comes from India, where tomatoes are roasted on hot coal, and mashed with roasted garlic, green chilies, onions, and a drizzle of hot mustard oil. Trinidadian tomato Choka is not very different. Tangy and smoky tomatoes are peeled and mashed with garlic, pepper, and onions. Traditional recipes use locally grown hot chilies, but feel free to use spiciest chilies you have handy.

Tomato Choka

Roasting can be easily done on your gas stove or in an air fryer and even in an oven. The broiler function works best for roasting tomatoes or charring tomatoes. If you have an outdoor grill or a charcoal grill, you can use that to roast tomatoes too. Make sure to peel the tomatoes after you roast them. 

Spicy Trinidad choka

In this particular version, I have used mustard oil. But that’s not used in traditional Trinidadian recipes. You can either use vegetable or olive oil to drizzle over the tomato Choka. I am just a mustard oil addictive, which is why I couldn’t resist adding it. Other toppings are sliced or chopped onions, chopped cilantro, roasted garlic, and hot peppers. I used Thai peppers in this recipe. If you really like a spicy one, use spiciest green peppers and do not discard the seeds for some extra heat.

How To Make Tomato Choka?

How to make tomato choka

Ingredients

5 medium ripe tomatoes, 4 garlic cloves with skin (we will remove skin after roasting), 2 Serrano peppers or any hot peppers or choice (remove seeds if you don’t like a hot Choka), Salt to taste, 1 small onion chopped or thinly sliced, 1 tbsp mustard oil or olive oil, Freshly chopped cilantro for garnish

Prep Tomatoes:

Ingredients of choka
  • Remove the vines from the tomatoes and wash them.
  • Wipe them dry and proceed to the next step.

CrispLid/Air-fryer Broil:

Roasting tomatoes and garlic
  • Take the CrispLid basket and line it with aluminum foil. 
  • Add tomatoes, hot peppers and garlic and spray the veggies lightly with oil.
  • Preheat the CrispLid at 350F for 5-minutes.
  • Cook the veggies on the basket for 8-minutes and flip and cook for another 6-minutes. The tomatoes, garlic and peppers should look charred.

Stovetop Roasting:

  • Place a grill on the gas flames.
    Now add tomatoes (with vines removed), garlic, and peppers on it.
  • Roast the veggies till the outer skin is charred and wrinkled. 

Oven Broil:

  • Arrange the veggies or a baking sheet and place the sheet on the top rack.
  • Lightly spray the veggies with oil and broil them until the skins are charred.
  • It takes around 8-12 minutes for all veggies to roast well. 

Making Tomato Choka:

Roasted tomatoes, garlic and chili
  • Remove the veggies after roasting and allow them to cool down. When it’s cool enough to handle, peel the tomatoes and discard the skins. Gently, squeeze the garlic and collect the pulp. 
  • In a large bowl, take peeled roasted tomatoes, roasted garlic, chili pepper, and chopped onions. Add salt and crush the tomatoes with other veggies to a smooth pulpy mass.
mashing tomatoes for choka
  • There might be some hard mass while mashing tomatoes. You can either remove those or cut the hard mass into small pieces. Mix everything well.
  • Now heat a small pan and add oil, and allow it to smoke.
  • Once the oil smokes, drizzle it over the tomato Choka and mix well.
  • Garnish with chopped cilantro and serve.
Ready to eat - choka

NOTE:

  • You can use a mortar and pestle to mash the tomatoes with garlic and chili.
  • Discard the chili seeds if you don’t want a hot dish. 
Tomato Choka in Instant Pot

Tomato Choka {Trinidad Style}

Spicy Tomato Choka – a Trinidadian side made with roasted tomatoes and garlic, chopped onions, and hot peppers. Serve it with rice or sada roti or enjoy with some Bihari-style litti and baigan Choka. This traditional tomato Choka is the easiest Trinidadian dish to try.
5 from 6 votes
Print Pin Rate
Course: Side Dish
Cuisine: Indian, Trinidad
Keyword: Guyenese choka, tomato choka, Trinidad tomato choka
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 54kcal
Author: Sophie
Cost: $5

Equipment

  • Instant pot

Ingredients

  • 5 medium ripe tomatoes
  • 4 garlic cloves with skin we will remove skin after roasting
  • 2 Serrano peppers or any hot peppers or choice remove seeds if you don’t like a hot Choka
  • Salt to taste
  • 1 small onion chopped or thinly sliced
  • 1 tbsp mustard oil or olive oil
  • Freshly chopped cilantro for garnish

Instructions

Prep Tomatoes

  • Remove the vines from the tomatoes and wash them.
  • Wipe them dry and proceed to the next step.

CrispLid/Air-fryer Broil

  • Take the CrispLid basket and line it with aluminum foil.
  • Add tomatoes, hot peppers and garlic and spray the veggies lightly with oil.
  • Preheat the CrispLid at 350F for 5-minutes.
  • Cook the veggies on the basket for 8-minutes and flip and cook for another 6-minutes. The tomatoes, garlic and peppers should look charred.

Stovetop Roasting

  • Place a grill on the gas flames. Now add tomatoes (with vines removed), garlic, and peppers on it. Roast the veggies till the outer skin is charred and wrinkled.

Oven Broil

  • Arrange the veggies or a baking sheet and place the sheet on the top rack. Lightly spray the veggies with oil and broil them until the skins are charred. It takes around 8-12 minutes for all veggies to roast well.
  • Remove the veggies after roasting and allow them to cool down. When it’s cool enough to handle, peel the tomatoes and discard the skins. Gently, squeeze the garlic and collect the pulp.
  • In a large bowl, take peeled roasted tomatoes, roasted garlic, chili pepper and chopped onions. Add salt and crush the tomatoes with other veggies to a smooth pulpy mass. There might be some hard mass while mashing tomatoes. You can either remove those or cut the hard mass into small pieces. Mix everything well.
  • Now heat a small pan and add oil, and allow it to smoke.
  • Once the oil smokes, drizzle it over the tomato Choka and mix well. Garnish with chopped cilantro and serve.
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Notes

You can use a mortar and pestle to smash the tomatoes with garlic and chili.
Discard the chili seeds if you don’t want a hot dish.
Tried this recipe?Mention @Mydainty_soulcurry or tag #mydaintysoulcurry!

Nutrition

Serving: 100g | Calories: 54kcal | Carbohydrates: 12.3g | Protein: 2.3g | Fat: 0.4g
Let’s stay connected!Follow @MyDaintySoul!
Trindian Tomato choka

Love Trinidad Recipes? Here is one more:

Baigan Choka

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5 comments

rika June 16, 2020 - 2:27 pm

5 stars
This looks incredible! I love tomato flavor. Yum!

Reply
Denay DeGuzman June 16, 2020 - 2:32 pm

5 stars
I’m completely infatuated with this spicy tomato choka! It’s easy to prepare and so delicious!

Reply
Emily Liao June 16, 2020 - 2:53 pm

5 stars
Loved how flavorful this was! And it was so easy to prepare.

Reply
Alisa Infanti June 16, 2020 - 2:56 pm

5 stars
This recipe was so amazing! We love our food a bit spicy and I served this with fish the other night and it added the perfect kick!

Reply
Priya Lakshminarayan June 16, 2020 - 3:49 pm

5 stars
wow..this recipe is so similar to the Indian one..love your photography as well…will try this for sure

Reply

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