A highly spiced and tangy South indian facet dish
Tomato garlic Chutney is a flavorful, spicy, and barely tangy chutney made with ripe tomatoes and garlic. It pairs wonderfully with dosa, idli, uttapam, pongal, chapati, or maybe undeniable rice. With its ambitious flavors and simple elements, this chutney is a flexible addition to any South indian meal.
components:
3 big ripe tomatoes, chopped
6–8 garlic cloves
2–three dried crimson chilies (adjust to spice stage)
1 teaspoon tamarind (or small lemon-sized piece)
Salt to flavor
1 tablespoon oil
For Tempering (optionally available):
1 teaspoon mustard seeds
half of teaspoon urad dal
A pinch of asafoetida (hing)
five–6 curry leaves
1 teaspoon oil
commands:
Sauté the substances:
warmth 1 tablespoon oil in a pan. add crimson chilies and garlic, sauté for a minute till garlic is gently golden. add chopped tomatoes and tamarind. cook dinner for five–7 mins on medium warmth till tomatoes turn tender and delicate. permit it to chill barely.
Grind the Chutney:
transfer the cooled mixture to a blender. add salt and grind into a clean chutney. you may upload a little water to adjust consistency, if needed.
Tempering (elective however advocated):
warmness 1 teaspoon oil in a small pan. add mustard seeds, let them splutter. upload urad dal, hing, and curry leaves. Pour this tempering over the chutney and blend well.
pointers:
for added spice, upload a green chili whilst sautéing.
Use Kashmiri pink chilies for colourful coloration and much less heat.
keep leftovers inside the refrigerator for up to a few days.
This highly spiced Tomato garlic Chutney is bold, fragrant, and adds a delicious kick to any South indian meal. Serve it warm or at room temperature and enjoy!
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