Garlic Tomato Chutney
A fiery and pungent South Indian condiment where sweet, tangy tomatoes are balanced by a generous amount of garlic and dried red chilies. This versatile chutney is perfect with idli, dosa, or even as a zesty spread for sandwiches.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Sauté Aromatics
- b.Heat 1 tbsp of sesame oil in a heavy-bottomed pan over medium heat.
- c.Add the chana dal and sauté for 1-2 minutes until it turns light golden and fragrant.
- d.Add the peeled garlic cloves and dry red chilies. Sauté for another 2-3 minutes until the garlic is fragrant and develops light brown spots. Be careful not to burn them.
- e.Remove the sautéed ingredients from the pan and set aside.
- 2
Step 2
- a.Cook the Tomato Base
- b.In the same pan, add the chopped onion and cook for 3-4 minutes until translucent.
- c.Add the chopped tomatoes, tamarind paste, and salt. Stir well.
- d.Cover and cook for 6-8 minutes, stirring occasionally, until the tomatoes are completely soft and mushy, and oil begins to separate from the mixture.
- 3
Step 3
- a.Cool and Grind
- b.Turn off the heat and return the sautéed dal, garlic, and chili mixture to the pan. Mix well.
- c.Spread the mixture on a plate and allow it to cool completely to room temperature. This is crucial for safe grinding and better flavor.
- d.Once cooled, transfer the mixture to a blender. Blend to a smooth or slightly coarse paste, adding 1-2 tbsp of water only if necessary to facilitate grinding.
- e.Transfer the ground chutney to a serving bowl.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.Heat the remaining 1 tbsp of sesame oil in a small tempering pan over medium heat.
- c.Add the mustard seeds and wait for them to splutter completely, about 30 seconds.
- d.Add the urad dal and sauté until it turns golden brown.
- e.Reduce the heat to low, then add the asafoetida and fresh curry leaves. Sauté for a few seconds until the leaves are crisp, being careful as they will splutter.
- 5
Step 5
- a.Finish and Serve
- b.Pour the hot tempering over the ground chutney.
- c.Mix well to combine. Let the chutney rest for at least 15 minutes for the flavors to meld.
- d.Serve with hot idli, dosa, uttapam, or as a side with rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a vibrant red color without excessive heat, use a mix of spicy red chilies and milder Kashmiri red chilies.
- 2Using sesame (gingelly) oil is key for the authentic South Indian flavor and acts as a natural preservative.
- 3Always cool the tomato mixture completely before grinding. Grinding a hot mixture can create steam pressure in the blender and alter the chutney's taste.
- 4If your tomatoes are very acidic, you can add a small pinch of jaggery or sugar to balance the tanginess.
- 5For a longer shelf life (up to a week in the refrigerator), add an extra tablespoon of sesame oil on top before storing.
Adapt it for your goals.
Sweeter Version
Add 1 teaspoon of powdered jaggery or sugar along with the tomatoes to create a sweet, spicy, and tangy flavor profile.
With CoconutWith Coconut
Add 2-3 tablespoons of freshly grated coconut to the mixture before grinding for a creamier texture and milder flavor.
Smoky FlavorSmoky Flavor
Dry roast the red chilies over an open flame for a few seconds until they are slightly charred before sautéing them. This will impart a delicious smoky aroma to the chutney.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and may reduce the risk of chronic diseases.
Supports Heart Health
Garlic contains allicin, a compound known for its potential to lower cholesterol and blood pressure, contributing to cardiovascular health. Sesame oil also contains heart-healthy unsaturated fats.
Aids Digestion
Ingredients like asafoetida and curry leaves are traditionally used in Indian cooking to aid digestion and prevent bloating.
Frequently asked questions
One serving of Garlic Tomato Chutney (about 1/4 cup) contains approximately 80-90 calories, primarily from the sesame oil and vegetables.