GARLIC TOMATO CORIANDER CHUTNEY
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💡 Zero-Stress Garlic Tomato Chutney Fixes for Busy Days
For the best flavor, always cook the tomatoes and garlic on low flame until soft and slightly charred, as this gives the chutney a smoky depth. Don’t skip mashing – it keeps the rustic feel intact. Adjust spice levels by adding extra green chilli if you love heat. A small dash of jaggery can balance sharpness if tomatoes are too sour. Serve warm for rice or refrigerate to enjoy later with snacks.
Step-by-Step Recipe : Bean There, Fryed That: Your Crunch Roadmap
Preparation Time : 15 min Cooking Time : 25 min Total Time : 40 min Servings : 3
PERSONAL NOTE
Every time I make Garlic Tomato Coriander Chutney, it feels like bringing comfort to the table. The aroma of garlic sizzling with tomatoes takes me back to simple home meals where chutney was always the star. I love how the fresh coriander brightens the flavor and how easily it pairs with rice, roti, or even dosa. It’s one of those recipes that feels homely, effortless, and full of love – something I never get tired of making or eating.
INGREDIENTS
- Oil – 2 tbsp
- Tomatoes – 5 (halved)
- Garlic – 12 cloves (peeled)
- Fresh coriander leaves – ½ cup (finely chopped)
- Red chilli powder – ½ tsp
- Green chilli – 1 (finely chopped)
- Salt – to taste
- Turmeric powder – ½ tsp
- Onion – 1 big (finely chopped)
-
Coriander powder – ½ tsp
PREPARATION STEPS
- Heat 2 tbsp oil in a pan.
- Add 5 halved tomatoes and 12 peeled garlic cloves. Cover with a lid and cook on both sides until they turn soft and roasted.
- Using a hand masher, mash the tomatoes and garlic together into a smooth paste.
- Add ½ cup finely chopped coriander leaves, ½ tsp red chilli powder, 1 finely chopped green chilli, salt, ½ tsp turmeric powder, 1 big finely chopped onion, and ½ tsp coriander powder.
- Mix everything well until combined.
- Serve fresh with hot rice, roti, or dosa.
Yes! Just skip onions for a lighter version. It still tastes delicious with only garlic, tomatoes, and coriander.
It stays fresh for 2–3 days in the fridge when stored in an airtight container.
Of course! Add extra green chillies or increase red chilli powder for more heat.
It goes well with steamed rice, hot rotis, dosas, idlis, and even as a spread for sandwiches.
Yes, but hand-mashing gives it a rustic texture that feels more authentic and homely.
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