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.
Finely Chopped whole red chilies- 7 to 8 or to taste
Finely Chopped tomatoes- 1 cup
Finely Chopped Garlic- 1/4 cup
Finely Chopped onion- 1/4 cup
Chopped Curry Leaves- 8 to 10
Chopped Coriander leaves - 1 tablespoon
Cumin Powder- 1 tablespoon
Asafoetidaheeng- 1/2 teaspoon
Turmeric Powder- 1/2 teaspoon
Dry Mango Powder- 1 teaspoon
Sugar- 1 teaspoon
Red chili Powder to taste
Salt to taste
Mustard Oil- 1 tablespoon
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.
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.