Roasted Garlic Tomato Chutney Recipe
Pan roasted flavourful garlic, red chillies and tomatoes blended to a chutney and added with tadka
Roasted Garlic Tomato Chutney Recipe is a lip smacking accompaniment made by using garlic as a main ingredient. Fried Garlic Chutney is a spicy, tart and delicious chutney which goes pretty well with the south indian breakfast recipes. Serve the Roasted Garlic Tomato Chutney Recipe along with steaming hot Carrot & Cheese Filled Idli Recipe or Homemade Crisp Ghee Roast Dosas and Arachuvitta Sambar Recipe for South Indian breakfast.
Did you know: Garlic is a magical ingredient with numerous health benefits. Regular intake of garlic in our diet can help us combat flu, reduce cholesterol, bring the blood pressure down and the antioxidants helps in fighting the Alzheimer’s disease and Dementia.
If you like this recipe, here are a few more chutney recipes that are unique in India and must try
10 M
5 M
15 M
4 Servings
Ingredients
- 1 cup Garlic , cloves
- 1 Tomato
- 5 Dry red chilli
- 18 grams Tamarind , (small lemon sized)
- 1 teaspoon Cooking oil
- Salt , to taste Ingredients to prepare tadka
- 1 teaspoon Cooking oil
- 1/2 teaspoon Mustard seeds
- 1 sprig Curry leaves
- 1 pinch Asafoetida (hing)
- 1 Dry red chilli
How to make Roasted Garlic Tomato Chutney Recipe
To begin making Fried Garlic Tomato Chutney Recipe, keep all the ingredients ready and remove the skin of garlic cloves. Heat oil in a shallow fry pan, roast the dry red chillies and garlic cloves to golden brown and keep aside.
In the same pan, roast the tomatoes, tamarind until the tomatoes turn pulpy and keep aside.
Now grind the roasted garlic cloves, red chillies, tomato, tamarind and salt to a fine paste using a mixer grinder and take it our in a small serving bowl.
To prepare the tadka, heat oil in a tadka pan, add the mustard seeds and let it splutter.
Add the dry red chilli, curry leaves, asafoetida and let it crackle.
Switch off the flame and add this tadka over the prepared chutney and mix well.
Serve the Fried Garlic Tomato Chutney Recipe along with steaming hot Carrot & Cheese Filled Idli Recipe or Homemade Crisp Ghee Roast Dosas and Arachuvitta Sambar Recipe for South Indian breakfast.
Nithya Anantham
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.
