Garlic tomato chutney
Spice up your meals with this zesty Garlic Tomato Chutney! Made with ripe tomatoes, pungent garlic, fiery red hot chili peppers, and a hint of curry paste, this chutney perfectly complements white rice or can be a vibrant addition to any dish. Quick, flavorful, and packed with heat, it's an easy way to elevate your culinary creations. Try it today!
- 06 May 2024
- Cook time 20 min
- Prep time 15 min
- 1 Servings
- 8 Ingredients
Garlic tomato chutney is a versatile and flavorful condiment that can be used to enhance a variety of dishes. With its tangy tomatoes, spicy red chili peppers, and aromatic garlic, this chutney is sure to be a hit at your table. Follow this simple recipe to create a delicious accompaniment for your meals.
Ingredients:
Instructions:
- Wash the tomatoes and roughly chop them.
- Peel the garlic cloves.
- Wash the red hot chili peppers and remove their stems (if you prefer less heat, you can also remove the seeds).
- Rinse the black beans if necessary.
- In a medium-sized pan, heat the olive oil over medium heat.
- Add the garlic cloves and sauté them until they turn golden brown, releasing their aroma.
- Add the chopped tomatoes and red hot chili peppers to the pan. Stir and cook for about 5-7 minutes until the tomatoes start to soften.
- Add a dash of salt, the black beans, and the curry paste. Mix well to combine all the ingredients.
- Continue to cook for another 10-15 minutes, stirring occasionally, until the tomatoes have broken down and the mixture has thickened to a chutney-like consistency. If necessary, you can add a little water to prevent sticking.
- While the chutney is cooking, prepare the white rice according to the package instructions.
- Typically, you would rinse the rice under cold water until the water runs clear, then combine 1 cup of rice with 2 cups of water (a 1:2 ratio) in a saucepan.
- Bring the water to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and the water is fully absorbed.
- Fluff the rice with a fork.
- Once the chutney has cooked down and reached your desired consistency, remove it from the heat.
- Serve the garlic tomato chutney with your cooked white rice.
- Alternatively, you can enjoy the chutney as a side dish or condiment with other meals.
Tips:
- Roast the garlic cloves for a milder, sweeter flavor.
- Adjust the number of red hot chili peppers according to your heat preference.
- Allow the chutney to sit for a few hours or overnight to let the flavors meld together.
- Store the chutney in an airtight container in the refrigerator to keep it fresh for up to a week.
- Serve the chutney with rice, samosas, or as a topping for grilled meats and vegetables.
Congratulations! You've just made a delicious garlic tomato chutney that's perfect for adding a burst of flavor to your favorite dishes. Whether you use it as a dip, a spread, or a side, this chutney will surely elevate your culinary creations. Enjoy!
| Nutrition Facts | |
|---|---|
| Serving Size | 950 grams |
| Energy | |
| Calories 990kcal | 40% |
| Protein | |
| Protein 27g | 19% |
| Carbohydrates | |
| Carbohydrates 210g | 61% |
| Fiber 14g | 37% |
| Sugar 30g | 31% |
| Fat | |
| Fat 8g | 10% |
| Saturated 1.28g | 4% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 320ug | 35% |
| Choline 90mg | 17% |
| Vitamin B1 1.60mg | 134% |
| Vitamin B2 0.59mg | 46% |
| Vitamin B3 16mg | 95% |
| Vitamin B6 3.52mg | 207% |
| Vitamin B9 570ug | 143% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 690mg | 763% |
| Vitamin E 4.70mg | 31% |
| Vitamin K 80ug | 70% |
| Minerals | |
| Calcium, Ca 250mg | 19% |
| Copper, Cu 1.32mg | 0% |
| Iron, Fe 14mg | 130% |
| Magnesium, Mg 190mg | 46% |
| Phosphorus, P 560mg | 45% |
| Potassium, K 2490mg | 73% |
| Selenium, Se 36ug | 66% |
| Sodium, Na 230mg | 15% |
| Zinc, Zn 4.32mg | 39% |
| Water | |
| Water 690g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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