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:
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