Spread the love

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

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

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.

Serving Ideas

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.

It can be served with Samosas, SoyKebab, or any kind of evening Snacks.

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.

Tomato-Garlic Chutney

The Chutney is hot and spicy. It is a perfect side-dish to enhance any boring dish. Try this lip-smacking recipe and serve with any Snacks, Momos, Chaats.
Course Side Dish
Cuisine Indian
Keyword Chutney, Tomato Chuntney, Tomato-Garlic Chutney
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Pooja Mahto

Ingredients

  • 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

Instructions

  • 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.

Notes

If you are not fond of Spiciness, you can replace the Red Chilies with Kashmiri Red Chilly Powder; it will giver color and taste too and top of that, it will not spice up the chutney.

Pooja Mahto

Hello all.
Thank you for stopping by on SheWritesFood. It is basically a blog page on the vivid delicacies of India and the other corners of the globe.
My name is Pooja Mahto and this is my little space of the social world.
Indigenously, I'm from Bihar but currently living in Uttarakhand. I'm the sole handler and creator of this page.
I started cooking way back during my teen days as a casual hobby. Little did I know that it will turn out into a passion that I'll live and breathe each day.
As with life, whatever I have learned inside the kitchen is through repeated mistakes and misfortunes but the one thing which kept me going was my love for the flavours.
Cooking is anything but tedious. It is not only a basic necessity of life but also one of the most imaginative activities that a human finger can do.
My reason for starting this blog is pure and simple, my sheer love for cooking. The fun of experimenting with the various flavours and then waiting with bated breath for its veracity is truly magical.
I was a rookie when I started and I don't think that I have reached my destination. However, despite the failures, I have been able to enjoy the journey with complete acceptance. All this has been possible only because of my passion and understanding of the craft of cooking.
My Mumma has been a pillar all through the way, right from teaching me how to stir a dish to bake a cake. She has been my confidant and inspiration to keep going and to keep trying.
My goal is to share my recipes and experiences with you all so that you can go and try the same. There is no better feeling that to cook a dish with all your heart and soul and then listen to all the ravings by your loved ones.

RELATED ARTICLES

Leave a Reply

Your email address will not be published. Required fields are marked *






error: Content is protected !!