Hot and gorgeous, yes I am talking about a chutney… which is spicy as well as slightly tangy to balance the heat, made mainly with garlic and tomatoes! This chutney can be served with parathas, dal rice, pulao, etc and is a must for dal baati, which is a Rajasthani meal.
As the name goes, lehsun has been followed by tamatar, thus, garlic dominates the recipe. To increase the heat, I have also added in ginger and to cut the sharpness of garlic, dry mango powder has been added. Tomato gives body to this chutney. I have also added water to set the consistency as I did not want very dry chutney. However, because of this, the chutney can’t be kept for long. Mustard seeds and cumin seeds along with asafetida have been used to temper the chutney. These complement the flavor of the chutney beautifully. I have used Kashmiri red chili powder. It is more red and less hot. The chutney gets its gorgeous color from this chili powder.
I am a chutney person. And a bit particular about my chutneys, the coriander chutney for dal rice can’t be the used for chaat or sandwich. And therefore there is a collection of green chutney recipes. View it here and enjoy the difference. Likewise, there is a set of chutneys which are indispensable for the chaats. View them here.
Indulge in a Rajasthani meal comprising of dal, baati, and lehsun tamatar ki chutney for a weekend lunch.
1.This recipe gives approximately ½ cup of chutney. The chutney can be kept refrigerated for 3-4 days.
2.In a grinder jar add ½ cup garlic cloves, 2 roughly chopped tomatoes, 2-inch chopped ginger, and salt to taste.
3.Grind to make a paste. Add in water as much required to grind. Keep it slightly coarse for a good texture. Keep aside.
4.Heat 3 tbsp of oil in a pan. Once it is hot, add 1 tsp mustard seeds (raie), 1 tsp cumin seeds (jeera) and a big pinch of asafetida (heeng). Cook on low flame and let the spices splutter well.
5.Add in 3 tsp Kashmiri red chili powder. Cook for 30 seconds. Keep the flame low.
6.Now add in the prepared paste.
7.1 tsp dry mango (amchur) powder goes in next.
8.Cook till the oil oozes.
9.Add in water as per the desired consistency.
10.Cook well for 5-7 minutes. Check and adjust the seasoning and consistency. Let it cool completely.
11.Serve at room temperature or store in an air tight container. Bon appétit.
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
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