Tomato & garlic chutney

With lots of fresh coriander

Tomato & garlic chutney

Tomato & garlic chutney

Serves 8
DifficultyNot too tricky
Nutrition per serving
  • Calories 37 2%
  • Fat 2.1g 3%
  • Saturates 0.3g 2%
  • Sugars 3.5g 4%
  • Salt 0.8g 13%
  • Protein 1.2g 2%
  • Carbs 4.3g 2%
  • Fibre 1.1g -
Of an adult's reference intake
recipe adapted from

Chetna Makan

By 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
recipe adapted from

Chetna Makan

By Chetna Makan
Tap For Ingredients

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Leave the chutney to cool a little before serving. This chutney will keep, refrigerated, in an airtight container for up to 3 days.
Please enable targetting cookies to show this banner
recipe adapted from

Chetna Makan

By Chetna Makan