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Tomato & garlic chutney
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Tangy tomato chutney with sweet, sour, and spicy flavors. Perfect for any meal, whether it's a summer refreshment or a winter comfort.
Ingredients:
  • 8 cloves of garlic
  • 8 tomatoes
  • 1 tablespoon vegetable oil
  • 1 pinch of asafoetida
  • 1 teaspoon black mustard seeds
  • 1 big handful of fresh coriander leaves
  • 1 teaspoon chilli powder
  • 1½ teaspoons granulated sugar
Instructions:
  • Peel and roughly chop the garlic and tomatoes. Place them in a pan with 200ml of water and simmer. Cover and cook on low for 10 to 15 minutes. Let it cool slightly, transfer to a blender, and blend to a paste. Heat oil in a pan, add asafoetida, then mustard seeds. Once they pop, add tomato paste and 1½ tsp sea salt. Cook on low for 15 to 20 minutes until thick. Finely chop coriander, then add with chili powder, coriander, and sugar. Mix well and let cool before serving. Store refrigerated in an airtight container for up to 3 days.

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