Garlic chutney is our families favorite, any time of the day with literally anything! My sister in law is from Tanjore and during our visit she prepared this red chutney using ammi kal(traditional stone grinder) it was just out of this world with piping hot idlis straight from the cooker. The moment I tasted , I asked her for the recipe which she humbly shared and really thankful to her!
Some similar recipes to try…
Every one at home like it so much with their Idli, dosa, upma… kind of traditional breakfast items and give this this sarcastic look when I spread this on a toast…. have you ever tried something like this on a toast or am I the only one? Our weekend idli dosa would be incomplete without this chutney and this has been almost a staple. I make a big batch ahead of time and our weekend dinner is all set!
|5 small or 6 long||Dry Red Chili|
|2 small or (3/4 cup chopped)||Tomato|
|2 teaspoons||Oil (for sauteing)|
|¼ teaspoon (kallu uppu)||Salt (or to taste) (preferably kosher salt)|
|1 marble size||Tamarind ( this is optional)|
|1 Tablespoon||Oil (for tempering) (preferably gingely oil / nallennai)|
|1/2 teaspoon||Mustard seeds|
Lets see how to make this Garlic Chutney…..
To start with- peel the garlic and keep them ready.
Heat a teaspoon of oil in a kadai, fry the dry red chilies first, followed by the garlic. Saute till the garlic turns lightly browned.
Now add int he chopped tomatoes…. and saute till the tomatoes are cooked thoroughly.
They will turn mushy once cooked and at this stage add the tamarind and fry for few seconds to loosen. Adding tamarind is optional, it makes the chutney more tangy. (do not add tamarind if your tomatoes are too tangy) Let the mixture cool completely.
Once completely cooled, put them in a blender jar along with salt and blend.
You may add a little water if your mixer doesn’t run… but make sure you add less or nothing at all. (more water means more time to saute and spluttering)
Now heat oil in a kadai and let the mustard seeds splutter a bit.
Add in the ground paste to it and saute.
Keep sauteing over low flame…. do not rush by keeping a high flame… it may burn the chutney and entire thing goes to waste. Patience is the key here… put it over low flame and let in cook through and keep stirring to avoid burning on the bottom.
After may be 10 to 15 minutes the raw smell reduces and color of the chutney turns intense red as shown. The oil will ooze out and its time to switch off.
Store in a clean glass container or jar. This stays good for 4 days at room temperature if a clean spoon is used every time. Last for 6 months in refrigerator is stored properly.
Serve with idli, dosa, adai… on a toast or even over rice with some sesame oil…. infinite possibilities!
- Garlic can be ground raw without any sauteing if you prefer the smell. If that’s too strong to manage then saute well in the oil along with the chilies. The above recipe is for more like a raw garlic chutney.
- You may increase the count of garlic if you prefer more garlicky taste. It taste very good with Indian style tiny garlics. If using Malai Poondu (Big garlic) you may have to saute longer as it has more water content.
- This quantity yields only 1/4 cup (approx) of chutney which would be good for 2 -3 people as its pretty concentrated. But, if you wish, can also make more and store in sterilized bottles for upto 2 weeks.
- Refrigeration can keep the chutney for long time. Use a clean dry spoon the scoop out the chutney.
- Use two small tomato if you can’t find grape tomatoes (about 3/4 cup chopped)
- Using red ripe tomatoes gives good color to the chutney.
- You can use extra tomato to dominate garlic smell.
- Picture shows tamarind, but its purely optional. If you like the chutney little tangy then include it while sauteing. I like mine a little on the sweeter side so skipped it!
- Serves 5