Tomato Garlic Chutney Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, urad dal, and dried red chilies. Fry until the mustard seeds splutter and the dal turns golden brown.
• STEP 2.Add chopped tomatoes, garlic cloves, and salt. Cook until the tomatoes become soft and mushy.
• STEP 3.Allow the mixture to cool and then blend it into a smooth paste. Adjust the consistency by adding water if needed.
• STEP 4.In the same pan, heat some more oil and add mustard seeds, curry leaves, and hing. Fry for a few seconds and then pour the blended chutney into the pan.
• STEP 5.Cook for a couple of minutes, stirring occasionally, until the chutney thickens slightly. Remove from heat and let it cool before serving.
• STEP 6.Store the Tomato Garlic Chutney in an airtight container in the refrigerator. It stays fresh for up to a week.

Cooking Tips

• You can adjust the spiciness of the chutney by adding more or fewer dried red chilies.
• For a smoother texture, you can strain the chutney after blending.
• Serve the chutney at room temperature or slightly chilled for the best flavor.

Storage and Serving

• Store the Tomato Garlic Chutney in an airtight container in the refrigerator.
• Serve the chutney as a side dish with dosa, idli, or any South Indian breakfast.
• You can also use it as a spread on sandwiches or as a dip for snacks.