Roasted Garlic Tomato Chutney
Description
Roasted Garlic Tomato Chutney is a delicious and flavorful chutney that brings together the boldness of garlic and the tanginess of tomatoes. The generous use of garlic in this chutney gives it a distinct aroma and taste. This chutney is perfect to accompany breakfast dishes or to serve alongside your meals as a side dish. Its versatility makes it a great addition to various Indian meals, adding a rich and spicy flavor profile.
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Garlic | 1 cup (peeled) |
| Tomato | 1 medium-sized |
| Dried Red Chilies | 5 whole |
| Tamarind | 18g (about the size of a small lemon) |
| Oil | 1 tsp |
| Salt | To taste |
For Tempering (Tadka):
| Ingredient Name | Quantity |
|---|---|
| Oil | 1 tsp |
| Mustard Seeds (Rai) | ยฝ tsp |
| Curry Leaves | 1 sprig |
| Asafoetida (Hing) | A pinch |
| Dried Red Chili | 1 whole |
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Serves: 4-6 people
Instructions:
-
Prepare the Garlic and Chili:
Begin by peeling the garlic cloves and setting them aside. In a small frying pan or kadhai, heat 1 teaspoon of oil. Add the dried red chilies and the peeled garlic cloves. Sautรฉ them until the garlic turns golden and fragrant. Once done, remove from heat and set aside. -
Cook the Tomato and Tamarind:
In the same pan, add the chopped tomato and tamarind. Cook them on medium heat until the tomatoes soften and become mushy. Set this mixture aside to cool. -
Grind the Ingredients:
Once the garlic and chili mixture has cooled, add it to a blender or food processor. Also add the cooked tomato and tamarind mixture along with salt to taste. Grind everything together into a smooth chutney. Transfer the chutney into a serving bowl. -
Prepare the Tadka (Tempering):
In a small pan, heat 1 teaspoon of oil. Once hot, add the mustard seeds (rai) and allow them to splutter for about 10 seconds. Add the dried red chili, curry leaves, and a pinch of asafoetida (hing). Let it cook for another 10 seconds, allowing the spices to infuse the oil. -
Combine and Serve:
Pour this tempering over the prepared chutney and mix well. The chutney is now ready to serve!
Serving Suggestions:
This Roasted Garlic Tomato Chutney pairs wonderfully with a variety of Indian dishes. Serve it as a side with hot puris, chapatis, or enjoy it alongside potato curry (Aloo ki Sabzi). It also complements rice dishes and can be a great dip for snacks.
Enjoy the rich, savory, and tangy flavor of this chutney that is bound to elevate your meals with its aromatic punch!
