Tomato Garlic Chutney

1. 1
   prep

   Get all the ingredients ready.

   Rinse the tomatoes and chop them roughly. Peel the garlic cloves. Keep the dried red chilies, mustard seeds, curry leaves, and asafoetida within reach.

2. 2
   saute · ~4 min

   Sauté the garlic and red chilies.

   1.Heat 1 teaspoon oil in a small pan over medium heat.

   2.Add the peeled garlic cloves and dried red chilies.

   3.Sauté for 2-3 minutes until the garlic turns light golden and smells nutty — don't let it burn.

   4.Transfer the garlic and chilies to a plate and set aside.

   TIPUse medium-low heat — garlic burns fast and turns bitter.
3. 3
   saute · ~10 min

   Cook the tomatoes until soft and mushy.

   1.In the same pan, add the chopped tomatoes and a pinch of salt.

   2.Cook on medium heat, stirring occasionally, for 9-10 minutes.

   3.Mash the tomatoes with the back of a spoon as they soften.

   4.Turn off the heat when the mixture turns thick and pulpy. Let it cool.

   TIPThe tomatoes should break down completely — no raw lumps.
4. 4
   mix · ~2 min

   Blend the chutney base.

   1.Transfer the cooled tomato mixture, sautéed garlic, and red chilies to a blender.

   2.Pulse to a slightly coarse paste. Add a splash of water only if needed.

   3.Check the consistency — it should be thick, not runny.

   TIPA coarse texture gives the chutney its rustic bite. Don't purée it completely smooth.
5. 5
   temper · ~2 min

   Make the tempering.

   1.Heat the remaining 1 teaspoon oil in a small pan over medium heat.

   2.Add mustard seeds and let them pop loudly (30 seconds).

   3.Drop in the curry leaves and a pinch of asafoetida, and stir for 10 seconds until fragrant.

   4.Immediately pour the tempering over the chutney.

   TIPKeep a lid handy — popping mustard seeds can splutter.
6. 6
   mix · ~1 min

   Mix the tempering into the chutney.

   Stir the tempering well into the tomato-garlic paste so the crackled mustard seeds and curry leaves are evenly mixed in.

7. 7
   serve

   Serve the chutney.

   Transfer the Tomato Garlic Chutney to a small bowl. Serve at room temperature alongside idli, dosa, upma, or steamed rice with a drizzle of ghee.

   TIPTastes even better after resting for 30 minutes — the garlic mellows into the tomatoes.

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