A simple and quick tomato garlic chutney recipe that is packed with flavors and goes well as a side dish with idli and dosas. This red chutney is apt to pack for office or school as it stays good all day long and does not spoil easily and its also suitable to pack while travelling long distances.
This is an Andhra style of tomato kara chutney which my Mom learned from her neighbor when she stayed there. The garlic is added raw for making this kara chutney along with other ingredients which makes it even more flavorful and a definite treat if you are a garlic lover.
Though I love the flavor of garlic, I simply can’t stand in chutney form, so whenever I make this chutney I sauté the garlic pods a little to get rid of the raw smell. My younger son also does not like the smell that it leaves in your mouth after eating garlic, so sautéing takes care of that problem.
If you are game enough, you can use it as a spread on bread too and top it with veggies and cheese and enjoy it as a sandwich.
- You can skip roasting the garlic and straight away add it to the mixie jar along with tomatoes and grind.
- Use standard tomatoes instead of hybrid ones for a tangy taste.
- Adjust the whole red chilies according to your spice level.
- Using sesame oil for tempering gives the chutney a wonderful flavor.