Garlic Tomato Chutney is a spicy and tangy chutney that goes well with idli, dosa, uthappam and paniyaram. It is a condiment served along with a South Indian breakfast. There are different recipes for this chutney, in northern parts of India, they make garlic tomato chutney/sauce for parathas and other bread, which is made of garlic, tomato, chilli powder and cumin seeds, it is also served as a dip for fried varieties and the spread for sandwiches. In this post, I have shared south indian style chutney for breakfast and dinner.

Notes

• If you wish you can replace the red chilis with green chilis.
• You can make variations by adding 2 tsp of urad dal and chana dal.
• You can also replace the red onions with shallots. Shallots or pearl onions are tastier than red onions.
• If the tomatoes are not ripe or it’s not tangy you can add a small piece of tamarind.

Other Chutney Varieties 

Kothamalli Pudina Chutney for Idli

Curry Leaves Chutney

Mint Coconut Chutney

Tomato Coconut Chutney

Paruppu Thogayal

Onion Chutney

4 from 1 vote

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Garlic Tomato Chutney

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Garlic Tomato Chutney is a spicy and tangy chutney that goes well with idli, dosa, uthappam and paniyaram. It is a condiment served along with a South Indian breakfast.

Course: Breakfast, dinner, Side Dish

Cuisine: Indian

Keyword: chutney, garlic chutney, poondu chutney

Author: Sivagami Meganathan

Ingredients

• 1 tsp Oil
• 4 Red chillis
• 20 Garlic pods
• 1 Tomato
• Salt as needed

To temper

• 1 tsp Oil
• 1/2 tsp Mustard seeds
• Few Curry leaves

Instructions

1. Heat oil into a pan, add red chillis and fry for a minute.

2. Then add the garlic pods and cook for 2 to 3 minutes.

3. Add the chopped tomatoes and saute until the tomatoes are tender, then let the mixture cool.

4. When cool, add to the mixer jar with salt and grind until smooth.

5. Heat oil in a pan, and add mustard seeds and curry leaves.

6. Mix tempering with chutney and serve hot.

Method

Step by Step Pictures

1. Heat oil in a pan, and add red chillis and saute for a minute.

2. Then add garlic pods and cook for 2 to 3 minutes.

3. Add the chopped tomato, cook till the tomato becomes mushy and cool down the mixture.

4. Once done, add them to the mixer jar, add salt and grind them into a smooth paste.

5. Temper with mustard seeds and curry leaves and serve hot with idli or dosa.