Garlic and Tomato Chutney
EVENT: SHHH COOKING SECRETLY
RECIPE: GARLIC AND TOMATO CHUTNEY
Garlic and Tomato Chutney, is a simple, spicy, packed with flavors, versatile homemade chutney. It can be enjoyed with any Indian Snack or Farsan as we call it in Gujarati. Or have it with your stuffed parathas, with millet flour flatbread, or as a base for sandwiches.
This Garlic and Tomato Chutney brings back fond memories of my mum. Wondering why I didn’t have this chutney on my blog till now. I guess there is a specific time for everything. My mum loved dhokla and it had to be enjoyed with some garlic and tomato chutney. She learnt how to make this garlicky chutney from her friend Dolly Aunty.
How Long Does The Chutney Stay Fresh?
Well, it all depends. If you use less oil then it stays fresh only for 2-4 days if kept in the fridge. However, if you add more oil, then it usually stays for about a month.
A bit about the group:
Every month a new theme is chosen by members. Then the participants are paired up. They give each other 2 secret ingredients to use in their recipe which is prepared fitting the theme. As soon as their dish is ready, the photo is shared on our Facebook group and other try and guess the secret ingredients. Finally, towards the end of the month the recipe is shared on the group. This way members get to know each other and interact with each other.
This Month’s Theme
This month Priya who blogs at Sweet Spicy Tasty. She suggested CHUTNEY as this month’s theme. Talking about Chutneys, South Indian Cuisine has such a huge variety of them. Therefore, its not surprising that Priya has a fair share of Chutneys on her blog. Did you know you can make raw banana or plantain peel chutney? I didn’t but you’ve got to check out Priya’s collection of chutneys.
For this month, once again I’ve been paired with two fellow bloggers, Aruna and Narmadha.
Aruna and I exchanged secret ingredients. She gave me garlic and cumin seeds. Actually, I’m so glad she gave me those ingredients as that allowed me to make my mum’s favorite chutney, Garlic and Tomato Chutney. I gave her Ginger and Oil. With those two ingredients she made a fiery Schezwan Chutney. You’ve got to check out Aruna’s blog for some unusual chutneys like her Curry Leaves Chutney and Brinjal Chutney Andhra Style.
As Narmadha is my second partner, I get to give her two secret ingredients. I asked her to use chilli and onion. With these ingredients she has made a lip smacking Radish Chutney using an unusual ingredient, radish. On my list to try is her interesting Sesame Seed Chutney.
What is a Chutney?
Chutney or Chatni originates from the Indian Sub Continent. It is a condiment or sauce that is served along with other foods or dishes. Chutneys can be prepared either by just grinding raw ingredients or cooked ingredients. Some chutneys are made to last a couple of days and some months. It all depends on the process used to prepare the chutney. Chutneys can be sweet or savory. It is believed that chutneys left the shores of the Indian Sub Continent during the British Rule. Chutneys in the rest of the world are generally sweet and preserved in vinegar.
Chutneys served in the Indian Sub Continent can be watery, like a thin sauce or thick. Every meal is accompanied by some sort of chutney. They are made from vegetables, fruits, herbs, roots, spices, grains, etc.
Some Chutney Recipes You May Want To Check Out:
- Naga Tomato Chutney
- Lemon Chutney
- Green Apple and Spring Onion Chutney
- Garlic and Red Pepper Chutney
- Onion Mango Chutney
- Green Chutney
- Date Tamarind Chutney
- Garlic Chutney
- Sweet Tamarind Chutney with jaggery
- Maru Bhajia Chutney
- Coconut Chutney, Swahili style
- Ridge Gourd Chutney
Ingredients Required For Garlic and Tomato Chutney
- Fresh Garlic – peeled and minced
- Fresh Tomato Puree – puree 3-4 tomatoes without any water. To get 1 cup of puree, spending on the size of tomatoes you may need 3 or 4.
- Red Chilli Powder – I used a mixture of Kashmiri Red Chilli Powder and regular hot red chilli powder. Add regular hot chilli powder according to how hot you would like the chutney. Mine is not too hot or too mild.
- Mustard Seeds – rai
- Cumin Seeds – jeera
- Oil – use either sesame seed oil, peanut oil or vegetable oil
- Gluten Free
- Not suitable for Satvik or Jain diet
Pin For Later:
Garlic and Tomato Chutney
- ½ cup fresh garlic (approx 100g) minced
- 1 cup fresh tomato puree thick without water
- 2-4 tbsp red chilli powder
- ½ cup oil
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- ½ tsp salt
- Take 3-4 tomatoes. Chop them up roughly and puree without any water.
- Heat oil in a pan over medium heat.
- Add mustard and cumin seeds.
- When the seeds begin to sizzle, add mincced garlic. Lower the heat.
- Saute the garlic for 2-3 minutes.
- Add red chilli powder and mix well.
- Add tomato puree and salt. Mix well.
- Allow the mixture to simmer over low heat for 10-15 minutes. Th emixture should become thick and you'll see oil around the sides of the mixture.
- Take the pan off the heat. Allow the chutney to cool down before serving.
- Store in an airtight jar in the fridge. Stays fresh for a month if enough oil is used.
- If you use less oil then the chutney stays fresh for only 2-3 days.
- Add more hot oil. You can use the oil on its own as garlic oil for pastas, pizza or any dish.
- Add red chilli powder according to your taste.
- I pureed the tomatoes with the seeds and skin.
Pin For Later:
A little request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email firstname.lastname@example.org
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962
March 3, 2021 at 2:06 pm
Can imagine how flavorful this garlic tomato chutney must have been ! It would make a great pair with khakra or methi theplas. Will try it soon. Thanks for the share.
March 4, 2021 at 5:57 pm
Thank you so much Poonam, I love it with dhokla and idli.
March 9, 2021 at 5:01 pm
Tomato garlic chutney looks so inviting with that eye catching fiery red color..initially thought the red color is due to the addition of whole red chillies. Nice idea to pair it with dhokla , will try with it..
March 9, 2021 at 6:32 pm
Thank you so much Swati, the colour is partly due to the chilli powder and also the tomatoes.
March 21, 2021 at 7:08 pm
Bright and fiery looking chutney . Needless to say the ingredients that have gone into making of this chutney have definitely made it lipsmacking and absolutely flavorful . I would love to spread this tomato garlic chutney on my masala dosa as a base before topping it with aloo masala…
March 21, 2021 at 7:10 pm
Thank you Priya, now my mouth is watering with the idea of spreading on dosa, and topped with aloo masala.
March 10, 2021 at 2:13 pm
Tomato and garlic chutney is my favourite. I do make it but will definitely try out your version. It looks tempting with such a lovely colour. I like it even with samosas.
March 10, 2021 at 4:14 pm
Thank you so much Shobha. This garlic and tomato chutney is different slightly from the usual tomato and garlic chutney.
The Girl Next Door
March 11, 2021 at 9:31 pm
What a beautiful red! The chutney looks fiery and flavourful. Love the way you have used a mix of Kashmiri and regular red chilli powder here. I’ve got to try this chutney recipe for sure.
March 12, 2021 at 4:10 pm
Thank you so much Priya. Please do try it out, its a little different from the usual tomato garlic chutney that is usually made in the South Indian Cuisine.
March 17, 2021 at 7:38 pm
What a beautiful presentation, garlic and tomato chutney looks very inviting with lovely color. Finaly time came to share aunty’s favorite recipe. My moon too prepare the same but she add sambar powder. Love to have it hot steamed rice and with any South Indian breakfast recipes.
March 17, 2021 at 8:49 pm
Thank you so much Aruna, yes finally got the opportunity to blog the recipe.
March 12, 2021 at 4:00 pm
Yes, there is a time for everything, but so glad that finally your mom’s garlic and tomato chutney is here. I remember you saying to me once about this. Though I make a lot of garlic chutney, I never made one with tomatoes in it and I would love to try this chutney. It would be so good on different types of bread or even with my matri.
March 12, 2021 at 4:08 pm
Thank you so much Renu, yes I remember we had a lengthy discussion about garlic chutney 🙂 My mum use to make also the simple one using only garlic, oil, red chilli powder and salt.
March 14, 2021 at 9:10 am
This a perfect image for a long-standing chutney. Love the colour, the layer of oil to improve its longevity and I am sure it tastes fantastic.
March 15, 2021 at 5:48 pm
Thank you so much Seema, the layer of oil acts not only a preservative but we love using the oil for khichi, and sometimes plain pasta.
jayashree t rao
March 14, 2021 at 1:17 pm
I make tomato chutney but it’s different kind. Looks ideal with parathas, idli and dosa. Nice variation to the usual one that I make.
March 15, 2021 at 5:45 pm
Thank you so much Jayashree.
March 14, 2021 at 4:56 pm
This fiery red garlic tomato chutney looks incredible. I am intrigued to make it soon. Mom’s recipes are always a keeper. Can use it as a spread for sandwiches too. Beautifully presented.
March 15, 2021 at 5:44 pm
Thank you so much Preethi, I love to use it as a sandwich spread. Makes it more chatpata.
March 17, 2021 at 3:55 am
This tomato garlic chutney looks lip-smackingly delicious. I never tried with this ratio of garlic and tomato. I must try it. Great recipe.
March 17, 2021 at 6:27 pm
Thank you so much Anu, please do try the recipe.
March 17, 2021 at 12:22 pm
This looks lip-smacking and makes me mouthwatering. Love the color and glaze of oil on top. Perfect chutney to enjoy with everything. I love garlic chutney and always grind them. Going to try this version soon.
March 17, 2021 at 6:26 pm
Thank you so much Narmadha.
March 17, 2021 at 6:11 pm
Tomato and garlic chutney !!! I am just drooling 😉
This is my favourite kinda, but I do in some other way. I will share the recipe soon on the blog.
Such a lovely colour it has, I will make your version sometime surely ….
March 17, 2021 at 6:19 pm
Thank you so much Sasmita, waiting for your version of the chutney.
March 17, 2021 at 8:31 pm
Finger licking good !! Ekdam chatpata and chatkara .. I have fallen in love with the fiery red color of the chutney .
March 17, 2021 at 8:48 pm
Thank you so much Priya. It definitely is chatkara.
March 18, 2021 at 5:19 am
Garlic tomato chutney looks lipsmackingly delicious. Loved the fiery red colour. Its always a great pleasure to make and share mother’s recipes. I think this garlicky flavored delicious chutney can be served with any meal. I would love to try it sometime.
March 18, 2021 at 9:27 pm
Thank you so much Sujata. And yes you can enjoy it with any meal, my mum always had it with every meal.
March 21, 2021 at 11:06 am
Lipsmacking delicious! Hubby will eat it with everything he can spread it on! I love the colour you got for the chutney and the fact that you have used pureed tomatoes too. Will keep that in mind next time around.
March 21, 2021 at 6:44 pm
Thank you so much Archana, I used a combination of Kashmiri and the normal red chilli powder.