If you are not prepared from previous day, making of coconut chutney takes longer time because scrapping coconut itself takes time. So next time when you are in hurry and looking for a quick dip, don’t forget to try this Tomato Garlic Chutney.
Tomato Garlic Chutney / Red Chutney
Tomato – 2 medium, chopped
Garlic Cloves – 6 to 8 numbers
Dry Red Chilli – 4
Refined Oil – 1 tablespoon
Mustard Seeds – 1 teaspoon
Curry Leaves – 4
Salt to taste
Sugar – 1/2 teaspoon
1. Take tomato, garlic cloves and dry red chilli in a grinder and make a smooth paste. If required add little water.
2. Now heat oil in a pan and add mustard seeds and curry leaves. Once they start crackling add the paste, salt and sugar. Boil it till the raw smell is gone and serve with idli, dosa or chapati.