Last updated on January 7th, 2018
Tomato garlic chutney recipe with step by step photos. Sharing a very easy to make absolutely tasty chutney recipe that is suitable for travel as well. This tomato garlic chutney is a very flavorful chutney so a small serving goes long way making it suitable for travel. I am getting requests almost everyday for different chutney for idli and dosa. I have shared many easy chutney recipes here so far and this tomato garlic chutney recipe is a real winner in that list. Tomato and garlic pairs up very well and it tastes so good with idli, rava idli, ragi idli and dosa.
To make tomato garlic chutney recipe use gingely oil for a nice taste and flavor. Also using generous quantity of gingely oil improves the life of chutney and makes it suitable for travel. The quantity of garlic is your preferance. I have used just 4 cloves as we prefer mild garlic flavor. Do not miss the tamarind as it also improves the life of this tomato garlic chutney recipe.
Serve tomato garlic chutney with idli or dosa. This also tastes good with steamed rice.
Here is how to make garlic tomato chutney recipe with step by step photos. Also check coconut chutney with red chilies, kara chutney recipes
Step by step garlic tomato chutney recipe
1.Grind together 3 chopped tomatoes, 4-6 garlic cloves, 4-6 red chilies, a small piece of tamarind into a smooth puree.
2. Heat 1 tablespoon gingely oil in a thick kadai. Temper with mustard seeds and curry leaves. Add the pureed mixture and saute for 5 minutes. Add required salt, a small piece of jaggery and mix well. Saute the chutney very well until it leaves out oil from the sides. If packing for travel, cool thoroughly before packing. Serve tomato garlic chutney with idli or dosa.
Tomato garlic chutney recipe card below:
- 3 large tomatoes cubed
- 4-6 garlic cloves
- 4-6 dried red chilies
- A small piece of tamarind
- A small piece of jaggery
- Salt
- 1 tablespoon gingely oil
- 6 curry leaves
- 1 teaspoon mustard seeds
- Grind together 3 chopped tomatoes, 4-6 garlic cloves, 4-6 red chilies, a small piece of tamarind into a smooth puree.
- Heat 1 tablespoon gingely oil in a thick kadai. Temper with mustard seeds and curry leaves. Add the pureed mixture and saute for 5 minutes. Add required salt, a small piece of jaggery and mix well. Saute the chutney very well until it leaves out oil from the sides. If packing for travel, cool thoroughly before packing. Serve tomato garlic chutney with idli or dosa.
1. For a vibrant chutney use kashmiri dried red chilies
2. Use garlic as per taste
Such a great recipe for tomato garlic chutney. I have to bring lunch to work everyday and I love recipes that are designed for it, they’re much more delicious! Thank you for sharing it!