This vibrant, red Tomato-Garlic Chutney which enhances the taste of any boring dish.
The chutney is very quick to make.
Due to the addition of quite a number of red chilies, this chutney is hot and spicy, but the addition of Tomatoes has balance the spiciness of the chutney.
If you are not fond of spices in your food, you can reduce the chilies in your chutney.
The recipe is a modification of the famous Chili-Garlic Chutney of Rajasthan.
During Monsoon, every evening my Mumma fry different kinds of Pakodas and serve them with this chutney. This is a lip-smacking dish and my favorite too.
This Chutney is a staple in most households of India and is best served with Rice and Dal.
Benefits of Tomato and Garlic
Tomato is a major source of the ANTIOXIDANT lycopene, which is very helpful in reducing risk of Cancer and Heart Disease. It is a rich source of Vitamin C.
Garlic has millions of medicinal properties. Best to fight with Cold, and fights with the infections.
So, with a load of benefits in a chutney, this chutney can be proved as a great way of inclusion of garlic and tomato in our Daily Meal.
The Chutney is spicy, but a burst of flavor.
If you are in no mood of making any sabzi, you can add this as a side dish with your regular meal- Dal and Rice.
The chutney is very popular with Momos.
Step by Step Recipe
Heat oil in a Kadhai. Add 5-6 Dry Red Chilies, a teaspoon of Shah Jeera, Let it Splutter. Add Garlic and fry it on low flame, till it turns into golden brown.
Now, add Tomato cubes, and Chat Masala, Black Salt, black pepper powder, a pinch of turmeric powder. Cover the Kadhai with a lid. And let it cook for 5 minutes until the raw smell of tomatoes is faded.
Turn off the flame. Let it cool. And Grind into a paste. Add a tablespoon of water, if needed.
- 2 Tomatoes, cut into cubes
- 5-6 Dry Red Chilies
- 8-10 Garlic Cloves
- 1 tsp Chaat Masala
- 1/2 tsp Black pepper powder
- Black Salt as per taste
- a pinch Turmeric powder
- Heat oil in a Kadhai.
- Add 5-6 Dry Red Chilies, a teaspoon of Shah Jeera, Let it Splutter.
- Add Garlic and fry it on low flame, till it turns into golden brown.
- Now, add Tomato cubes, and Chat Masala, Black Salt, black pepper powder, a pinch of turmeric powder. Cover the Kadhai with a lid. And let it cook for 5 minutes until the raw smell of tomatoes is faded.
- Turn off the flame.
- Let it cool to Grind into a paste. Add a tablespoon of water, if needed.