Roasted Garlic Tomato Chutney Recipe
This delightful Roasted Garlic Tomato Chutney is a vibrant accompaniment that embodies the rich and varied flavors of South Indian cuisine. Perfectly balancing the sweetness of tomatoes with the robust earthiness of garlic, this chutney enhances any meal, especially when served alongside traditional South Indian breakfast items like idli or dosas.
Ingredients
| Ingredient | Quantity |
|---|---|
| Garlic cloves | 1 cup |
| Tomato | 1 |
| Dry red chilies | 5 |
| Tamarind | 18 grams (small lemon-sized) |
| Sunflower oil | 2 teaspoons |
| Salt | To taste |
| Mustard seeds | 1/2 teaspoon |
| Curry leaves | 1 sprig |
| Asafoetida (hing) | A pinch |
| Additional dry red chili | 1 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 60 |
| Protein | 2 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugars | 3 g |
| Fat | 3 g |
Preparation Time
| Step | Time |
|---|---|
| Preparation | 10 minutes |
| Cooking | 5 minutes |
| Total | 15 minutes |
Servings
This recipe yields approximately 4 servings.
Instructions
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Prepare the Ingredients: Begin by gathering all the ingredients and peeling the garlic cloves to ensure a smooth preparation process.
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Roasting the Ingredients: In a shallow frying pan, heat 1 teaspoon of sunflower oil over medium heat. Once hot, add the dry red chilies and garlic cloves. Sauté them until they turn golden brown, then remove them from the pan and set them aside.
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Cooking the Tomatoes: In the same pan, add the chopped tomato and tamarind. Cook until the tomatoes soften and become pulpy, which should take about 2-3 minutes. Once cooked, remove from heat and allow to cool slightly.
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Making the Chutney: In a mixer grinder, combine the roasted garlic, dry red chilies, cooked tomatoes, tamarind, and salt. Blend until you achieve a smooth paste, transferring it to a small serving bowl.
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Preparing the Tadka: For the tadka (tempering), heat the remaining 1 teaspoon of sunflower oil in a tadka pan. Add the mustard seeds and let them splutter. Then add the additional dry red chili, curry leaves, and asafoetida. Allow the mixture to crackle for a few seconds before switching off the heat.
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Final Assembly: Pour the prepared tadka over the chutney and mix well to incorporate the flavors.
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Serving Suggestion: This Roasted Garlic Tomato Chutney is best enjoyed with steaming hot Carrot & Cheese Filled Idli or Homemade Crisp Ghee Roast Dosas, paired with a side of Arachuvitta Sambar for a complete and satisfying South Indian breakfast experience.
Indulge in the zesty and savory notes of this chutney, bringing a taste of South India to your table that is sure to impress family and friends alike. Enjoy!
