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.

Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients:
Cayenne, Coconut, Garlic Cloves, Hing, Avocado Oil, Olive Oil, Rice, Tomatoes, Turmeric

Slide Show:

Tomato Garlic Chutney

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Serves	4
Cook time	20 minutes
Dietary	Diabetic, Gluten Free, Vegan, Vegetarian
Meal type	Chutney, Condiment, Side Dish
Misc	Pre-preparable, Serve at Room Temperature, Serve Hot
Region	Indian

Ingredients

12 Small Tomato (See Pictures)
30 - 40 cloves Garlic (peeled)
1/2 cup Cooking Oil (avocado, olive or other)
1 teaspoon Turmeric
1 teaspoon Cayenne Pepper
3 teaspoons Sambar Powder (Or 1 more teaspoon cayenne pepper)
1 - 2 teaspoon Salt

Optional

1/2 teaspoon Hing (Asafoetida)

Note

Serving Suggestions:

1) Serve on a bed of hot rice, or as a side dish for Idlis, Dosas etc.

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 warm it up on low heat in the microwave oven.

Directions

Step 1
Boil the garlic, immersed in enough water, in a small sauce pan on medium heat. Cook until tender.
Step 2
Drain the garlic and set aside.
Step 3
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.
Step 4
Add 4 tablespoons of oil.
Step 5
Stir fry for about 5 minutes, turning them over every minute.
Step 6
Sprinkle about 1/8 cup of water on the tomatoes. Cover and steam cook for 2 minutes. Open the lid, and turn over the tomatoes.
Step 7
Repeat Step 6 until the tomaotes look cooked and the skin looks peelable with the fingers. Don't overcook.
Step 8
There may be a little water left over in the pan at the bottom, or not. But when the tomatoes look cooked and peelable, 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.
Step 9
Peel off the skin of the tomatoes all around with your fingers, little by little.
Step 10
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.
Step 11
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.
Step 12
If you want the chutney to look reddish, add 4 or 5 tiny drops of red food color and mix thoroughly.
Step 13
The chutney when done should be thick but moist. (See the large pictures and the slide show). If the mixture looks dry, add 4 more tablespoons of oil and mix well. Repeat this, if necessary.
Step 14
When done, transfer the contents to a small bowl.
Step 15
Serve a few tablespoons on a bed of hot rice, or as a side dish for Idlis, Dosas etc.