My mom makes a tomato garlic chutney that goes well with parathas and chapati. This recipe is also a similar one, sent by a reader Aby senthil, who had already sent me the beetroot pulao recipe I posted earlier. This was sent by her long time back, today I tried for our breakfast and thought of blogging too. This is a spicy and garlic flavored tomato based chutney without onion. Goes well with idli and dosa and can be made easily.
Tomato garlic chutney recipe
Recipe Cuisine:Indian | Recipe Category:Side dish
Prep Time: 2 mins | Cook time: 10 mins | Serves: 2
Prep Time: 2 mins | Cook time: 10 mins | Serves: 2
Ingredients
Tomato – 2
Garlic – 8 flakes
Red chilli – 8
Salt as needed
Garlic – 8 flakes
Red chilli – 8
Salt as needed
To temper
Sesame oil – 2 tblsp
Mustard – 1/2 tsp
Curry leaves – few
Mustard – 1/2 tsp
Curry leaves – few
Method
- Peel garlic, chop tomato roughly and grind both with red chillies and salt to a smooth paste without any water.
- In a kadai, heat oil, temper with mustard, curry leaves and pour the ground paste.
- It may splutter, so be careful as you pour and cook covered in medium flame for 4 minutes or until the garlic smell is fragrant and oil separates.
Notes
- I used small variety garlic, so if you use big variety, reduce to 4.
- Tomato should be red ripe for best taste and colour.
- Red chillies must be added as mentioned to balance the tanginess of tomato.
Serve with hot idli or dosa. If you want you can top with sesame oil.
