This recipe without onion and garlic is a simple and tangy dish.
This South Indian chutney made without garlic and onion is one such dish that if you taste it once, you will feel like making it every day.
We all have tasted the basic tomato chutney now and then. But this South Indian-style chutney will make you want more of it. This chutney made without garlic and onion is one such dish that if you taste it once, you will feel like making it every day. If you want to make something spicy and healthy for your family or guests, you can try this South Indian without onion and garlic tomato chutney. Serve it with roti, paratha, idli or rice and enhance the taste of the food.
Here’s a South Indian-style Tomato Chutney recipe without onion and garlic, which is simple, tangy and perfect for pairing with idlis, dosas, or rice:
Ingredients:
- 4-5 medium ripe tomatoes, chopped
- 2-3 dried red chillies (according to your spice level)
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (optional for texture)
- A pinch of asafoetida (hing)
- 8-10 curry leaves
- 1/2 teaspoon turmeric powder
- 1 tablespoon tamarind pulp (or small marble-sized tamarind, soaked)
- Salt to taste
- 1 teaspoon oil (preferably coconut oil or sesame oil)
- 1 teaspoon jaggery or sugar
Method of Preparation-
- To begin, heat a tablespoon of oil in a pan. Add 2-3 dried red chillies and fry them until they darken slightly, but be careful not to burn them. In the same pan, add a teaspoon of mustard seeds and allow them to splutter. Then, add a teaspoon of urad dal (optional), and fry it until it turns golden. – Next, toss in the curry leaves, a teaspoon of asafoetida (hing), and a teaspoon of turmeric powder, stirring the mixture for a few seconds to release its flavours.
- Now, add the tomatoes to the pan, along with a tablespoon of tamarind pulp and salt to taste. Stir everything well to coat the tomatoes in the spices.
- Allow the tomatoes to cook on medium heat for about 8-10 minutes, or until they become soft and release their juices.
- Once the tomatoes are well cooked and mushy, remove the pan from heat and let the mixture cool slightly.
- For a balance of flavours, you can add a teaspoon of jaggery or sugar.
- Blend the mixture into a smooth or slightly chunky chutney. Then temper the tomato paste with it. Delicious tomato chutney without garlic and onion is ready.
