It is said that home is sweet. I grew up mostly in hostels. In the first year the college I joined for graduation didn’t had a hostel facility, so I had to stay as a paying guest. I had no idea about cooking. So my dad found a malayali family staying in the next compound. They agreed to provide lunch and dinner. She is a mother of 9 kids, and runs a dabba by herself, to run her family.
Despite the fact that Kerala is a small state it has a vast variety of cuisine. “The lady” or Amma as everyone called her, her cooking is so different from the food I grew up eating. I had difficulties in the beginning, but I could eventually love her food.
So today I thought I will share one of those in my blog. This tomato garlic chutney is one of those few. My husband and elder son likes tomato chutney with idly, dosa, tikka, kebabs etc…
The spiciness of this chutney can be adjusted by reducing the number of chilli or removing the seeds of the chilli.
Tomato Garlic Chutney Recipe
- 1 Onion
- 2 Tomatoes
- 10 Cloves Garlic
- 10 Red Chilies Dried Whole
- ½ tsp. Mustard Seeds
- Few Curry Leaves
- Salt to taste
- 1 tbsp. Oil
- Slice Onion, tomato and garlic.
- Add whole dry red chilies in to a pan and dry roast it.
- Heat a pan, add 1 tsp. oil.
- Add sliced onion in to it and fry till translucent
- Now add crushed garlic cloves in to it
- Sauté over low flame till it changes color slightly.
- To this add sliced tomatoes and cook till tomatoes are completely cooked
- Salt is add at this point, may be a tsp. or according to once taste.
- Remove it from heat and keep it aside, let it cool completely.
- Transfer tomato mixture with the roasted chillies to the blender.
- Blend it till it forms a smooth paste.
- Heat oil in the pan.
- Add mustard seeds, allow it to crackle.
- Once mustard seeds start to crackle add curry leaves.
- Add chutney, mix well and let it cook for 1/2 to 1 min.
- Taste and adjust the salt accordingly.
- Transfer to a serving bowl and serve with idly, dosa etc.