Lehsun Tamatar ki Chutney

लहसुन टमाटर की चटनी | Lehsun Tamatar Chutney Recipe

What is lehsun tamatar ki chutney?

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.

Let’s talk about the ingredients for Lehsun Tamatar Chutney Recipe

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.

Other chutney recipes on the blog

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.

How to serve lehsun tamatar ki chutney?

Indulge in a Rajasthani meal comprising of dal, baati, and lehsun tamatar ki chutney for a weekend lunch.

How to make Lehsun Tamatar ki Chutney

1.This recipe gives approximately ½ cup of chutney. The chutney can be kept refrigerated for 3-4 days.

Lehsun Tamatar ki Chutney

2.In a grinder jar add ½ cup garlic cloves, 2 roughly chopped tomatoes, 2-inch chopped ginger, and salt to taste.

Lehsun Tamatar ki Chutney

3.Grind to make a paste. Add in water as much required to grind. Keep it slightly coarse for a good texture. Keep aside.

Lehsun Tamatar ki Chutney

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.

Lehsun Tamatar ki Chutney

5.Add in 3 tsp Kashmiri red chili powder. Cook for 30 seconds. Keep the flame low.

Lehsun Tamatar ki Chutney

6.Now add in the prepared paste.

Lehsun Tamatar ki Chutney

7.1 tsp dry mango (amchur) powder goes in next.

Lehsun Tamatar ki Chutney

8.Cook till the oil oozes.

Lehsun Tamatar ki Chutney

9.Add in water as per the desired consistency.

Lehsun Tamatar ki Chutney

10.Cook well for 5-7 minutes. Check and adjust the seasoning and consistency. Let it cool completely.

Lehsun Tamatar ki Chutney

11.Serve at room temperature or store in an air tight container. Bon appétit.

Lehsun Tamatar ki Chutney

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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