Tomato & garlic chutney
With lots of fresh coriander
Tomato & garlic chutney
Serves 8
DifficultyNot too tricky
Nutrition per serving
Chetna Makan
Tap For Method
Ingredients
- 8 cloves of garlic
- 8 tomatoes
- 1 tablespoon vegetable oil
- 1 pinch of asafoetida
- 1 teaspoon black mustard seeds
- 1 big handful of fresh coriander leaves
- 1 teaspoon chilli powder
- 1½ teaspoons granulated sugar
Tap For Method
Chetna Makan
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Method
- Peel the garlic, and then roughly chop along with the tomatoes. Put them in a pan with 200ml of water, bring to a simmer, then cover and cook over a low heat for 10 to 15 minutes.
- Take the pan off the heat and leave to cool a little. Transfer the contents of the pan to a blender and blend the mixture to a paste.
- Heat the oil in a small pan set over a low heat. Add the asafoetida and, when it is fragrant, add the mustard seeds. When they begin to pop, add the tomato paste and 1½ teaspoons of sea salt.
- Cook over a low heat for 15 to 20 minutes until the mixture becomes a thick paste. Finely chop the coriander, then add along with the chilli powder, coriander and sugar and mix well.
- Leave the chutney to cool a little before serving. This chutney will keep, refrigerated, in an airtight container for up to 3 days.
