India is the ‘land of chutneys’; there are so many varieties and types varying from state to state. While the coconut based chutneys of the southern region are to die for, the mint-coriander chutney, Bombay chutney, tamarind chutney etc…are the more popular ones of the Northern regions. But this is just a broad way of looking at it because there are simply too many.
Atypical of many South Indians, I like my chutneys as spreads or dips rather than as an accompaniment for the dosas and idlis. But that’s just me! You will love this one if you are a lover of garlic, like me – the cool, sweetness of the tomatoes are no match for the fiery heat of the garlic and spices.
Recipe courtesy – Pravallika Kooparthy
1. Garlic – 5-6 cloves
2. Ripe tomatoes – 3, chopped roughly
3. Red chillies – 4
4. Hing/asafetida – a pinch
5. Curry leaves – a handful
6. Black gram – ½ tsp
7. Mustard seeds – ½ tsp
8. Salt – to season
9. Vegetable oil – 2 tbsp.
• Grind the garlic pods, tomato and red chillies into a paste without adding any water.
• Heat oil in a pan, crackle mustard seeds and then add black gram and curry leaves.
• Add hing and add the ground paste. Season with salt and cook on low heat for 5 minutes till done.
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