Who else loves a tangy and spicy Tomato chutney blended with a flavour of garlic? Simple, healthy and yummy!!
Indian foods are dull and incomplete without the accompaniments like chutneys. I believe every part of India has a well-known chutney that goes well with their native food.
Tomato Garlic Chutney is a South-Indian chutney of tomatoes roasted in pan/kadai with garlic and whole red chilly, that goes well with dosa, idli, rice and even parathas.
North Street foods Samosa, pakoras with green dhaniya chutney, saunth chutney, raw mango chutney. Rajasthani food with garlic chutney, South Indian food with coconut and these twisted with several flavours to get many more.
Stories Behind the Recipe
I grew up having dosa and Idli in close by restaurant and I always loved the Coconut chutney. As a kid, I was scared to have anything spicy. I kept wondering about the taste of the orange chutney served along the coconut one.
Gradually, I started tasting this amazing chutney and I actually used to ask for a second helping of it.
It was one fine sunday when my previous neighbour, who happened to be south-Indian, brought loads of Idli, sambhar and Tomato chutney (all homemade) for our breakfast.
We had double breakfast that morning and aunty told me the recipe of this chutney. This was on my to-do list for quite sometime and I made it finally.
Sharing this recipe with you means traveling down the memory lane about aunty and her grand daughter who is a great kid and became friends with us in no time.
Can this Chutney help in weight-loss?
Yes!! This homemade chutney is much better than the packaged items like Tomato Ketchup and other dips. Its a quick recipe and all the ingredients are fresh, unlike the processed foods. They dont harm your throat and hence dont affect immunity.
Also they are not loaded with extra salt and oil that lead to weight gain and affect your blood pressure. When you make this chutney at home, you can really control what goes in.
Tomatoes being rich source of fibre and Vitamin C, B, Potassium help maintain the metabolism of the body. They keep you full for longer as they have high water and air content along with fibre. So having them raw or in chutney can keep you satiated.
Ingredients Overview
All we need is easily be grabbed from your kitchen: Tomatoes, garlic, onion, whole red chilli and salt.
If you want this less spicy, you may reduce the red chilly. For people who avoid onion and garlic, they may skip totally.
I have used desi ghee. You can use any oil of your choice.
Recipe Insights
Simply heat desi ghee and add garlic cloves, roughly chopped onions. Saute and add tomatoes, whole red chilies. Little bit of salt can be added for an easy cooking. Once it cools off, grind in a paste. Add a Tadka of mustard seeds, more salt, Curry leaves.
Detailed Recipe with Steps
1)Gather all the ingredients. Wash Curry leaves, tomatoes and onions under running water. Roughly chop onion and tomatoes. I have used garlic bulbs as is.
For spices, I have a mixed whole mustard seeds, Methre (Fenugreek seeds) and Jeera (Cumin). You may use whole or grounded as you prefre. Take 2 tsp desi ghee in a pan.
2) Once ghee is hot, add garlic. Saute for few seconds and keep gas on simmer as overcooked/ burnt garlic might spoil the flavour of chutney. Add onions and once transparent, add whole red chillies.
3) Saute chillies for a min. Add chopped tomatoes. I generally add salt at this step. It makes cooking an easy process. You may cover it with a lid for about 2 min. Keep sauteeing in between.
4) Once tomatoes leave water and are cooked, you may switch off the flame and set it to cool completely. Grind the mixture in a smooth paste.
5) Add a fresh tempering of the whole spices, curry leaves mentioned in step 1 to the prepared chutney.
6) The tangy and spicy tomato Garlic Chutney is ready. Team your dosa, idli or rice with it!!
More Chutney Recipes:
More Weight-Loss Recipes:
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Tomato Garlic Chutney
Equipment
- Pan/ kadai
- Blender
Ingredients
- 1 large onion optional
- 10 cloves garlic optional
- 3-4 large tomatoes chopped in large chunks
- 5-6 whole red chilly
- 2 tsp desi ghee can use any oil
- 1/2 tsp jeera
- 1/2 tsp methre (Fenugreek seeds)
- 1 tsp mustard seeds (Rai)
- salt as per taste
Instructions
- Gather all the ingredients. Wash Curry leaves, tomatoes and onions under running water. Roughly chop onion and tomatoes. I have used garlic bulbs as is. For spices, I have a mixed whole mustard seeds, Methre (Fenugreek seeds) and Jeera (Cumin). You may use whole or grounded as you prefre. Take 2 tsp desi ghee in a pan.
- Once ghee is hot, add garlic. Saute for few seconds and keep gas on simmer as overcooked/ burnt garlic might spoil the flavour of chutney. Add onions and once transparent, add whole red chillies.
- Saute chillies for a min. Add chopped tomatoes. I generally add salt at this step. It makes cooking an easy process. You may cover it with a lid for about 2 min. Keep sauteeing in between.
- Once tomatoes leave water and are cooked, you may switch off the flame and set it to cool completely. Grind the mixture in a smooth paste.
- Add a fresh tempering of the whole spices, curry leaves mentioned in step 1 to the prepared chutney.
- The tangy and spicy tomato Garlic Chutney is ready. Team your Dosa, Idli or Rice with it!!
Video
Notes
| Nutrition Facts | |
|---|---|
| Serving size: 1 tablespoon | |
| Servings: 15 | |
| Amount per serving | |
| Calories | 18 |
| % Daily Value* | |
| Total Fat 0.7g | 1% |
| Saturated Fat 0.4g | 2% |
| Cholesterol 1mg | 0% |
| Sodium 2mg | 0% |
| Total Carbohydrate 2.8g | 1% |
| Dietary Fiber 0.6g | 2% |
| Total Sugars 1.3g | |
| Protein 0.6g | |
| Vitamin D 0mcg | 0% |
| Calcium 7mg | 1% |
| Iron 0mg | 1% |
| Potassium 101mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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