Haryanvi Chili Garlic Tomato Chutney: Spicy North Indian Condiment
40 minutes
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About Haryanvi Chili Garlic Tomato Chutney: Spicy North Indian Condiment
Discover the fiery flavors of Haryana with this authentic Chili Garlic Tomato Chutney recipe. A vibrant North Indian condiment, it bursts with the tangy sweetness of ripe tomatoes, the bold heat of chilies, and the pungent aroma of garlic. This simple yet flavorful chutney is a perfect accompaniment to any meal, adding a spicy kick to breakfasts, lunches, and dinners alike.This recipe captures the essence of Haryanvi cuisine, offering an easy-to-follow guide to creating a chutney that's both delicious and healthy. Enjoy it with your favorite Indian breads, alongside curries, or as a dipping sauce for snacks – the possibilities are endless!Unlike other versions, this recipe prioritizes fresh ingredients and simple techniques, resulting in a chutney with a truly authentic taste. Get ready to experience the unique spice profile of Haryana in every bite!
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Spices & Aromatics
- 1 tbsp Cumin Seeds jeera
- 1/2 tsp Asafoetida hing, heeng
- 1/2 tsp Turmeric Powder haldi
- 1/2 tsp Chili Powder adjust to taste, red
- 8 leaves Curry Leaves chopped
Vegetables
Other Ingredients
- 1 tbsp Coriander dhania, chopped
- 1 tsp Mango Powder amchur powder, dry
- 1 tsp Sugar
- 1.5 tsp Salt or to taste
- 1 tbsp Mustard Oil
- 1/4 cup Water
Instructions
Sauté Aromatics
- Heat mustard oil in a pan. Add asafoetida, turmeric powder, and chopped garlic. Sauté over medium heat until the garlic is cooked and the raw smell disappears.
Cook Onions
- Add chopped onions and cook for a couple of minutes until translucent and lightly browned.
Add Tomatoes and Spices
- Add chopped tomatoes, finely chopped red chilies, cumin seeds, and curry leaves. Sauté for 4-5 minutes until tomatoes soften and begin to release oil.
Incorporate Remaining Ingredients
- Stir in chopped coriander, sugar, salt, red chili powder, and dry mango powder. Sauté for a couple of minutes until spices are fragrant. Add 1/4 cup of water, cover the pan, and simmer on low heat for 4-5 minutes.
Finish and Serve
- Once the chutney thickens and oil separates, remove from heat and let cool slightly. Serve the chili garlic chutney with your favorite bread or use as a condiment. You can blend it for a smoother consistency, or leave it chunky as desired.
Recipe Notes
Expert Tips for the Best Haryanvi Chili Garlic Chutney
- For a deeper flavor, roast the cumin seeds and red chilies lightly before adding them to the chutney.
- Adjust the amount of red chilies according to your spice preference. Start with fewer chilies and add more to taste.
- If you prefer a sweeter chutney, increase the amount of sugar. Conversely, reduce it for a tangier flavor.
- For a smoother chutney, use an immersion blender to achieve the desired consistency after cooking. For a rustic texture, skip blending altogether.
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Recipe Nutrition
Calories: 47kcalCarbohydrates: 4gProtein: 1gFat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 855mgFiber: 1gSugar: 3g
Pooja Bhushan
Articles: 24
4 Comments
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This looks divine! Can’t wait to make it.
What a delicious idea! Thanks for sharing.
My mouth started watering after seeing the picture itself.
Looks so good! Can’t wait to try it.