Garlic Recipe

This vibrant, aromatic chutney balances the pungent heat of fried garlic with the tangy sweetness of ripe tomatoes and tamarind. Toasted fenugreek and cumin seeds add a deep, earthy complexity that defines this classic condiment. The texture is smooth yet robust, making it an excellent dip for dosas and idlis or a flavorful spread for sandwiches. It comes together quickly using pantry staples, offering a burst of authentic South Indian flavor. Perfect for weeknight dinners, this versatile sauce adds a zesty kick to any meal. The combination of fried garlic and fresh tomatoes creates a satisfying contrast in texture and taste, while the curry leaves and mustard seeds provide a fragrant finish. It is a simple yet sophisticated addition to your culinary repertoire.

Cooking Method: Frying

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 2.1

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant, aromatic chutney balances the pungent heat of fried garlic with the tangy sweetness of ripe tomatoes and tamarind. Toasted fenugreek and cumin seeds add a deep, earthy complexity that defines this classic condiment. The texture is smooth yet robust, making it an excellent dip for dosas and idlis or a flavorful spread for sandwiches. It comes together quickly using pantry staples, offering a burst of authentic South Indian flavor. Perfect for weeknight dinners, this versatile sauce adds a zesty kick to any meal. The combination of fried garlic and fresh tomatoes creates a satisfying contrast in texture and taste, while the curry leaves and mustard seeds provide a fragrant finish. It is a simple yet sophisticated addition to your culinary repertoire.

Ingredients

2 Tomatoes (about 3/4 lb/350 g total) ,
2 Teaspoons tamarind paste

Directions

1
Heat 1 tablespoon of oil in a small skillet over low heat.
2
Add 1/4 cup (25 g) of garlic cloves, fenugreek seeds, cumin seeds, and dried red chili peppers.
3
Fry for about 1 minute until the garlic is golden brown and fragrant.
4
Remove the mixture with a slotted spoon and drain on paper towels.
5
Transfer the cooked garlic and spices to a blender along with 1 tablespoon of water.
6
Process until a fine paste forms, then set aside.
7
Heat the remaining 2 tablespoons of oil in a large saucepan over medium heat.
8
Add mustard seeds and let them splutter for a few seconds.
9
Add fennel seeds, curry leaves, onions, and green chili peppers.
10
Cook for about 5 minutes until the onions are soft and translucent.
11
Add turmeric, Asian chili powder or cayenne pepper, and salt, stirring to combine.
12
Add the diced tomatoes and the reserved garlic paste.
13
Stir well and cook for an additional 4 to 5 minutes until the tomatoes break down and the mixture thickens.
14
Remove from heat and let cool slightly before serving.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 2.1kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 16.1mg1%
Total Carbohydrate 0.5g1%
Dietary Fiber 0.1g1%
Sugars 0.2g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a smoother texture, blend the final sauce in the blender after cooking.

Store in an airtight container in the refrigerator for up to 3 days. The flavors will intensify overnight.

Adjust the amount of dried red chili peppers and green chilies based on your preferred heat level.

If you don't have tamarind paste, you can substitute with lemon juice or vinegar for acidity.

Ensure the garlic is fried gently to avoid burning, which can make the chutney bitter.

Keywords: garlic, chutney, tomato, tamarind, fenugreek, cumin, curry leaves, mustard seeds, vegan, indian, dip, condiment, fried garlic, spicy, savory, quick, easy, vegetarian, south indian, blender

Read it online: https://www.chefs-mate.com/recipe/garlic-recipe-81/