Another spicy chutney recipe with no coconut and onion. It's a simple tomato chutney with garlic flavor. Goes well with dosa, idly or chapathi. It stays longer even for some 4 to 5 days if refrigerated.
Ingredients:
| Tomato | 2 |
| Garlic | 8 cloves |
| Dry Red Chilly | 7 |
| Oil | 1 tspoon |
| Salt | to taste |
To Temper:
| Oil | 1 tspoon |
| Dry Red Chilly | 1 |
| Urad Dal | 1 tspoon |
| Mustard | 1/2 tspoon |
| Curry leaves | 1 sprig |
Preparation:
(1) Peel the skin of garlic cloves. Chop tomato into cubes.
(2) Heat oil in a pan. Add dry red chilly and garlic cloves. In low flame saute till color of garlic changes to light brown. Switch off the flame and allow to cool.
(3) Grind the cooled ingredients in a mixer with needed salt and make a fine paste without adding water. Make a salt test.
(4) Now heat oil in the same pan. Temper with the ingredients one by one shown under heading "to temper". Pour the ground paste into it. Heat it for another 2 minutes so that the raw smell of tomato leaves off. Switch off the flame. Your chutney is now ready.
Tips:
- The above recipe is too spicy. Adjust the amount of dry red chilly according to your tolerance level.
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