Tomato Garlic Chutney - Tomato Garlic Thokku

Tomato Garlic Chutney - easy to prepare chutney variety which goes well with any breakfast dish. I already have a onion tomato garlic chutney posted earlier. I just skipped onions in that recipe and tried this. It turned out to be flavourful. Since we grind the paste and saute it well in oil, it can be stored for few days and can also be used for travel purposes.

Tomato Garlic Chutney - Tomato Garlic Thokku Recipe

Serves  -  2 to 3 people

   Ingredients

• Tomato  -  6 small sized
• Red chilly  -  5 ( I used long variety)
• Garlic  -  8 big pods
• Gingelly Oil  -  3 tbsp
• Mustard  -  1 tsp
• Salt  -  as required
• Asafoetida -  2 generous pinches

  

   Method

1. Cut the tomato into smaller pieces. The smaller they are cut, it will be ground easily.
2. Grind tomatoes in the mixie along with garlic and red chillies without adding water. 
3. In a pan add oil and once heated, reduce the flame and add mustard and asafoetida. 
4. Once mustard crackles add the ground paste. It will splutter a lot, so be careful when adding the tomato paste. I usually switch off the stove and take out the pan and add the paste and keep it back in the stove.
5. Add salt and mix well.
6. Initially you can cover and cook in medium to high flame for 5 to 10 minutes. The mixture turns watery first as it gets cooked and then starts to thicken.
7. Once the raw smell leaves and the mixture is half cooked, continue to cook in low flame without closing the pan. 
8. Switch off the stove once the mixture has thickened and oil separates out.
9. Serve with idli, dosa or other tiffin items.
10. This can be stored in refrigerator for up to 4 to 5 days. Use a clean, dry spoon every time. 

                                     

Notes

• Use only gingelly oil for this, as this can be stored and used for travel purposes.
• For variations, you can also use curry leaves in the tempering part.
• Use more pods in case the garlic is small. Also use ripe tomatoes for the perfect taste.
• Ensure to cook the chutney till the raw smell leaves as otherwise the garlic smell will still be there.

Enjoy this tangy and spicy tomato garlic chutney!!