Tomato Garlic Chutney Recipe – Authentic Indian Condiment

Last Updated on 2 months by Neha Deshmukh

Tomato Garlic Chutney Recipe – Authentic Indian Condiment

Hey everyone! If you’re anything like me, you love a good chutney. It just elevates everything, doesn’t it? Today, I’m sharing my go-to recipe for Tomato Garlic Chutney – a vibrant, tangy, and slightly sweet condiment that’s a staple in many Indian households. I first made this when I was trying to recreate my grandmother’s version, and after a few tries, I think I finally nailed it! It’s seriously addictive.

Why You’ll Love This Recipe

This Tomato Garlic Chutney is more than just a condiment; it’s a flavor bomb! It’s incredibly versatile – perfect with everything from paratha and idli to sandwiches and even as a dip for samosas. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. It’s a fantastic way to add a homemade touch to your meals.

Ingredients

Here’s what you’ll need to whip up a batch of this delicious chutney:

• 4 large tomatoes (about 600g)
• 5 garlic cloves
• 3 x 1 inch ginger pieces
• 1 medium red onion
• 2 tablespoons + 1 teaspoon oil (total 3 teaspoons)
• 2 teaspoons garam masala
• 1.5 teaspoons red chili powder
• 1 teaspoon white vinegar
• 250 grams sugar
• 1 tablespoon salt

Ingredient Notes

Let’s talk ingredients for a sec, because quality really matters here!

• Tomatoes: Ripe, juicy tomatoes are key. The riper they are, the sweeter and more flavorful your chutney will be. Roma tomatoes work beautifully, but any good quality tomato will do.
• Garam Masala: This spice blend is the heart of Indian cooking. Use a fresh, good-quality garam masala for the best aroma and flavor. I like to buy mine from an Indian grocery store.
• Chili Powder: Red chili powder varies a lot in heat depending on where it’s from. Kashmiri chili powder is milder and gives a beautiful red color, while other varieties can pack a serious punch! Adjust the amount to your liking.
• Sugar: Don’t be scared by the amount of sugar! It balances the tartness of the tomatoes and creates that lovely, thick consistency.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 teaspoon of oil in a pan. Add the chopped tomatoes and cook for 20-25 minutes, stirring occasionally, until they are completely dry and softened. This step is important – you want to remove as much moisture as possible.
2. While the tomatoes are cooking, blend the ginger, garlic, and onion into a fine paste. A little water can help get things moving, but try to keep it minimal.
3. In a separate pan, heat 2 tablespoons of oil. Add the ginger-garlic paste and cook for 1-2 minutes, until the raw smell disappears.
4. Now, add the onion paste and cook until the raw smell is gone – usually another 3-5 minutes. Patience is key here!
5. Mix in the cooked tomatoes. Cook for about a minute, stirring well to combine.
6. Add the garam masala, chili powder, vinegar, and salt. Cook for another minute, letting the spices bloom.
7. Finally, stir in the sugar. Cook for 2-3 minutes, stirring constantly, until the sugar melts and the mixture thickens to your desired consistency. It will thicken further as it cools.
8. Let the chutney cool completely before storing it in an airtight container. Seriously, don’t skip the cooling step!

Expert Tips

• Don’t rush the cooking process. Slow and steady wins the race when it comes to chutney.
• If your chutney is too thick, add a splash of water. If it’s too thin, cook it for a few more minutes.
• Taste as you go and adjust the seasoning to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your garam masala doesn’t contain any hidden animal products.
• Spice Level Adjustment: For a milder chutney, reduce the chili powder to ¾ teaspoon or even ½ teaspoon. For a fiery kick, add a pinch of cayenne pepper! My friend, Priya, loves to add a chopped green chili for extra heat.
• Festival Adaptations: This chutney is fantastic during Diwali and Holi. It’s a great accompaniment to festive snacks.
• Shelf-Life Extension Techniques: Adding a pinch of citric acid can help extend the shelf life.

Serving Suggestions

Oh, the possibilities! Here are a few of my favorites:

• With paratha (Indian flatbread) and a dollop of yogurt.
• As a dip for samosas or pakoras.
• Spread on sandwiches or wraps.
• Served alongside idli or dosa.
• Even with scrambled eggs for a little Indian flair!

Storage Instructions

Store the cooled chutney in an airtight container in the refrigerator. It will keep for up to 2 weeks.

FAQs

Let’s answer some common questions:

• What is the best way to use this chutney? Honestly, anywhere you want a burst of flavor! It’s incredibly versatile.
• Can I make this chutney ahead of time? Absolutely! It actually tastes even better after a day or two, as the flavors meld together.
• How can I adjust the sweetness of the chutney? Start with the recommended amount of sugar and then add more, a tablespoon at a time, until you reach your desired sweetness.
• What type of oil is best for making this chutney? Any neutral-flavored oil will work, such as vegetable oil or canola oil. Mustard oil is also a traditional choice, but it has a strong flavor.
• Can I freeze this tomato garlic chutney? Yes, you can! Freeze it in small portions for easy use. It might change texture slightly upon thawing, but the flavor will still be amazing.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!