Tomato Garlic Chutney

There are many varieties of chutneys served with idlis & dosas. I have shared some of my favorites in  the earlier posts. I am doing so today as well one of my favorite & an easy to make tomato chutney. I do not like the tomato chutneys served in hotels. Mostly as it would be watery, lack taste, and some times are really sour. I also make another type of tomato chutney too which includes onion that version i will share it later.

This is a colourful tasty spicy tangy chutney perfectly goes well with idlis & dosas. Made in a jiffy with out any effort with the ingredients already available in your pantry. I will definitely say it is a healthy side dish or dip as it does not have coconut in it.

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Cuisine: South Indian
Serves:3

INGREDIENTS:
Tomatoes, chopped-4
Garlic cloves, cut- 4
Dry red chilli-4 small
Salt- to taste
Oil- 2 teaspoons

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Curry leaves- 1 strand

PROCEDURE:

• Chop the tomatoes and cut garlic cloves. The proportion should be for one tomato one clove of garlic and one small red chilli. If you like to make huge quantity just double the ingredients.
• In a pan add the oil and fry the dry red chilli and the cut garlic cloves for about two minutes till the edges of the garlic cloves turns slightly golden and the red chillies become crisp.
• Transfer the ingredients on a plate and allow to cool.
• In the same pan now add the tomatoes and cook in that leftover oil till mushy with some salt.

• In a blender jar add the fried red chilli, garlic and the cooked tomatoes and blend well to make a smooth paste. Add extra salt if required. Dilute the chutney with little water if you wish while grinding.
• In a small pan heat oil and splutter the mustard seeds then add some curry leaves and switch off the gas.

• Add the tempering on top of the ground tomato chutney and mix well.
• Serve with steamed idlis or crispy dosas.