Chili Garlic Tomato Chutney Recipe From Haryana

Chili Garlic Tomato Chutney Recipe From Haryana - Plattershare - Recipes, food stories and food lovers
Chili Garlic tomato chutney from Haryana is a delicious chutney recipe enrich with the goodness of tomatoes, health benefits of Garlic and hotness of red chilies . Chili Garlic tomato chutney can be served as a side dish with main course or just have it with your favorite Indian bread. Though there are many variants of this delicious chutney here we are with simple Chili Garlic tomato chutney recipe.
4.30 from 8 votes
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Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Served As: Breakfast, Dinner, Lunch
Recipe Cuisine Type: North Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4

Ingredients
 

  • 7 Whole red chilli finely chopped or taste
  • 1 cup Tomato finely chopped
  • 1/4 cup Garlic finely chopped
  • 1/4 cup Onion finely chopped
  • 8 leaves Curry chopped
  • 1 leaves Coriander chopped
  • 1 tbsp Cumin Powder
  • 1 / Asafoetida heeng- teaspoon
  • 1/2 tsp Turmeric Powder
  • 1 tsp Dry Mango Powder dry
  • 1 tsp Sugar
  • to Red Chili Powder taste
  • 1-2 tsp Salt or as per taste
  • 1 tbsp Mustard Oil
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Instructions
 

  • Heat oil in a pan add Asafoetida, turmeric powder and chopped garlic, saute on medium flame till garlic get cooked and raw smell of it went off completely.
  • Add chopped onions cook for couple of minutes, till onion become translucent and turn little brown.
  • Add chopped tomatoes, chopped dry red chilies, cumin powder and curry leaves, saute for 4 to 5 minutes till the tomatoes cooked properly and start leaving oil.
  • Add chopped coriander leaves, sugar, salt, red chili powder and dry mango powder, saute for couple of minutes till the spices get cooked. Add 1/4 cup water cover the pan cook on low flame for 4 to 5 minutes.
  • Once the spices get cooked and start leaving oil, switch off the flame and let it cool. Serve delicious Chili Garlic chutney with your favorite bread. You can also grind it to get fine consistency but I like it little bit chunky.

Recipe Notes

To cut down the heat, remove the seeds of the red chilies or use in less quantity. You can also use Kashmiri Lal Mirch which is less spicy and gice nice red color to the chutney. 
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4.30 from 8 votes
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Pooja Bhushan
Pooja Bhushan

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