Jun 13, 2016

Tomato-Garlic chutney

Chutneys are a regular inclusion in breakfast and dinner as sidedish for idli or dasa. Idli /Dosa becomes boring if we have to eat with the same sidedish all the time. A lot of variations are needed to keep it going in the menu without any fuss. But some chutney are always welcome like this tangy one. This one is a spicy and tangy tomato chutney with a lot of garlic taste to bring out delightful flavours

The chutney can be stored for upto a week in the fridge. Its very easy to make too, so make it and stock it up.

Serves... Makes one cup
Serve option... Hwith Idli /Dosa

This is what u'll need....

Red chillies - 4
Tamarind - a little
Garlic cloves - 15
Tomatoes - 4
Mustard Seeds - 1/4 tspn
Broken Urad Dal - 1/4 tspn
Curry Leaves - 10-15
Oil - 2 tbspn

Here is the stir....
  • Break red chillies into halves and add it to a mixie jar. Red chillies I used were very hot so I used less. You can use more if you want. This chutney tastes better if a little extra spicy
  • Add tamarind. Make sure you remove seeds if any
  • Peel garlic cloves and add them too. Seems like a lot of garlic but it will taste awesome
  • Chop tomatoes roughly and stash them into the mixer too
  • Grind them fine
  • Heat a pan and add oil to it
  • Add mustard seeds, broken dal and curry leaves to the pan
  • Add the tomato puree to the pan
  • Add salt as per your taste
  • Stir it once in a while and cook it on medium flame
  • Keep cooking till oil separates and the mixture becomes thick
  • Let it cool then store it in a glass bottle and use when needed

  • Add more chillies to suit your taste
  • Cook on medium flame to get the flavours coming
  • Cook till oil separates to keep it fresh for long. There should be no water in the end

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