Tomato Garlic Chutney
This recipe offers a unique, delicious variation to the typical Chutneys used with Idlis, Dosas etc. The ingredients balance themselves perfectly so that this dish does not come out pungent or too tangy. It is very tasty, healthy and quite easy to make. It can be used in a variety of ways.
SLIDE SHOW:
RECIPE :
Tomato Garlic Chutney
This recipe offers a unique, delicious variation to the typical Chutneys used with Idlis, Dosas etc. It is very tasty, healthy and quite easy to make. It can be used in a variety of ways.
Ingredients
- 10 Tomatoes
- 20 cloves Garlic
- 1/4 cup Oil
- 1 tsp Turmeric
- 1 tsp Cayenne Pepper
- ½ tsp Hing Asafoetida
- 2 - 3 tsp Sambar Powder
- 1 - 2 tsp Salt
Instructions
Prepare the Garlic
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Boil the garlic, immersed in enough water, in a small sauce pan on medium heat. Cook until tender.
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Drain the garlic and set aside.
Prepare the Tomatoes
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Using a sharp knife, cut off a thin slice at the stem area of the tomatoes and discard them. Place the tomatoes in a large fry pan with enough depth to hold them.
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Add 4 tablespoons of oil.
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Stir fry for about 5 minutes, turning them over every minute.
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Sprinkle a few tbsps of water on the tomatoes. Cover and steam cook for 2 minutes. Open the lid, and turn over the tomatoes.
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Turn off the stove when the tomaotes look cooked and the skin looks peelable with the fingers. Don't overcook.
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Remove the tomatoes and place them on a plate. Let it cool for 5 minutes or so. Clean the fry pan and dry it for later use.
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If you prefer, you can leave the skin on the tomatoes for the chutney.
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Or, peel off the skin of the tomatoes all around with your fingers, little by little.
Blend the Ingredients
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Place the garlic and the tomatoes in the blender. Puree in low speed just for a couple of cycles, or until the mixture is coarsely blended. Do not blend too much.
Prepare the Chutney
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Add 1/8 cup of oil to the dry fry pan. Add the pureed mixture, 1 teaspoon salt, and spices (according to your taste). Stir fry for 5 minutes, or until the mixture gets thick and starts to get dry around the edges. Taste a little and if you prefer, add more salt and other spices.
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If you want the chutney to look reddish, add 4 or 5 tiny drops of red food color and mix thoroughly.
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The chutney when done should be thick but moist. (See the pictures and the slide show). If the mixture looks dry, add 4 more tablespoons of oil and mix well. Repeat this, if necessary.
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When done, transfer the contents to a small bowl.
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Serve a few tablespoons of Tomato Garlic Chutney on a bed of hot rice, or as a side dish for Idlis, Dosas etc., or as a spread in a sandwich.
Recipe Notes
Serving Suggestions:
1) Serve on a bed of hot rice.
2) Serve as a side dish for Idlis, Dosas etc.
3) Serve as a spread in a sandwich.
Options:
1) If you like, you can puree the steamed tomatoes with the skin, along with the garlic.
2) If you refrigerate it, defrost it by leaving it outside for a few hours, or thaw it or warm it up on low heat in the microwave oven.
