I have been making this Tomato-Chili-Garlic chutney…, for years now. It’s tangy and extremely spicy (but then spiciness is relative, right? I bought a jar of this tomato chili garlic chutney for a co-worker who is from New Mexico and he rated the spiciness at 5 and 1/2 out of 10 – 10 being unbearably spicy). But then, the guy’s dad has a chili harvesting firm in New Mexico, so go figure. So Yeah!
But If you would ask me, I make it really really spicy. If you prefer your chutney a little less spicy and a little sweeter, then try this Fresh Plum Chutney
I use the really spicy varieties of chilies definitely not the Habanero or the Bhut Jolokia ones. I usually use the green or red Thai chili peppers. And my ratio to tomato and chili pepper in this chutney is 1 tomato to 5 chili peppers (yes.)
This Tomato Chili Garlic Chutney is not for faint hearted. The taste is very addictive.., you can feel your tongue burning yet you can’t stop reaching for it. It’s tangy and spicy and is the perfect accompaniment to anything actually. Go ahead, slather on a sandwich or burger or serve with cutlets or even top on your eggs (boiled, scrambled or even on omelets). And if you are from India, then all you want is a bowl of piping hot moong dal .., and rice and a couple spoonful of this Tomato-Chili-Garlic Chutney…, Or, you can even opt for some Palak Dal..,
- 4 big red tomatoes – chopped
- 15 green or red chili peppers (the spicy kind)
- 6 garlic cloves
- 1 sprig cilantro
- 4 TBSP oil
- 1 TSP turmeric (optional)
- Heat oil in a pan
- Add the chopped tomatoes, garlic, chili peppers, salt, and turmeric
- Cook uncovered on high heat until the tomatoes soften a bit.., for 2 to 3 minutes
- Then lower the heat and cover the pan. Cook the tomatoes covered in low to medium heat for about 10 minutes until it resembles a soft mushy mixture.
- Turn off the gas and let the mixture cool down completely
- Grind the mixture with fresh cilantro and store in a glass jar in the refrigerator. It can stay up for a week.