Garlic Tomato Chutney
This South Indian Garlic Tomato Chutney is a perfect condiment accompaniment to idli, dosa, neer dosa or even to enliven a simple meal of dhal and hot steamed rice.
An Indian Chef’s favourite savoury snack accompaniment is a savoury/sweet chutney or condiment. A chutney has the ability to add sweet, salty, sour and hot tastes to a meal. This is a savoury Garlic Tomato Chutney and delicious as an accompaniment condiment with idli, dosa, roti or chapati.
In India no savoury snack is complete without a chutney. An essential part of the meal, chutneys are practically considered dishes in their own right. For me, sometimes it’s a cheap lunch consisting of a little more than a delicious homemade chutney and a couple of fresh roti (bread). A spoonful of this chutney is a way of pepping up the appetite on those days you are not in a mood to cook an elaborate meal. Dhal, steamed rice and chutney are a great combo I could eat time and time again.
This Garlic Tomato Chutney is a slightly spicy chutney. The garlic is first cooked to remove its natural bitterness and change its flavour profile to a sweeter taste. Kashmiri chillies are not spicy however you may tone it down by adding less chilli powder to suit your taste. If you add less chilli powder, your chutney will yield a lighter shade than what is shown in the picture. Coconut and tomato are added for volume. Yogurt and tamarind fruit pulp gives a nice tangy taste to this recipe.
This South Indian chutney with coconut does not call for any seasoning or tadka. Serve with idli or dosa. I serve it with my Mixed Lentil Dosa. You can smear it on top of your bread or toast like a spread.
Enjoy!!
Garlic Tomato Chutney
Ingredients
- 2 tbsp. oil
- 5 large garlic cloves 30g peeled and sliced
- 1 cup shredded coconut 90g
- 1 medium tomato roughly chopped 120g
- 2¾ tsp. Kashmiri chilli powder or to taste
- 7 g tamarind soaked in ¼ cup hot water and pulp squeezed
- 75 mL warm water
- ½ cup 150g natural yogurt
- 1¼ tsp. salt or to taste
Instructions
- Heat oil in a small frying pan and add garlic. Fry for 2 minutes or until the garlic is turning light brown in colour. Remove pan from heat and cool for 5 minutes.
- Add garlic and the oil to a blender or similar appliance along with other ingredients. Use only the tamarind pulp and not the fibre. Blend to a near paste. There should be a little texture in the chutney.
- Serve with Mixed Lentil Dosas or any dosas or idlies. Jump to Mixed Lentil Dosa Recipe
Hi, I’m Catherine!
I’m all about creating tasty Indian dishes with whatever’s on hand, even when I’m short on time or budget. I love turning simple ingredients into flavorful delights. Join me on this culinary adventure where we’ll explore the magic of Indian cuisine, one delicious dish at a time!
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