24 September, 2017
Sindhi Tomato and Fresh Garlic Chutney
Today i.e. 24th September is Chutney Day or as the trend on social media goes #ChutneyDay. As promised to Rushina Ghildiyal, I will be sharing two very special recipes. If you haven’t yet read my Nani’s Pyaaz-Ambdi Chutney or the Onion & Raw Mango Chutney served with Sindhi Dodha that I shared earlier, you are really missing out on the warmth & comfort food that I grew up on. The second recipe for Chutney Day is the Sindhi Sai Thoom Tamate Ji Chutney i.e. Sindhi Tomato & Fresh Garlic Chutney.
This recipe of Tomato & Fresh Garlic Chutney is another one that I grew up on that mom still makes during season. This recipe works great as a quick side dish or a chutney served with snacks, in the form of a dip or as a dry sabzi. Best part about it is that it doesn’t require too much of effort or time either.
Sindhi Tomato & Fresh Garlic Chutney
2-3 garlic cloves, finely chopped
1 tbsp heaped fresh green garlic, finely chopped
½ cup onion, finely chopped
1 green chilli, finely chopped
1.5 cup tomato, skin removed & finely chopped
1tbsp methi, finely chopped
½ tsp cumin seeds
1 tsp Kashmiri red chilli powder
1.5 tsp coriander powder
½ tsp garam masala powder
2 tbsp ghee/oil
Salt to taste
- Heat ghee in a kadai & add cumin seeds, chopped garlic cloves & green chillies till the garlic turns golden in colour.
- Add chopped onion & cook till it turns translucent in color followed by chopped methi.
- Let it cook for a minute more on medium flame & add the chopped tomatoes. Cover & let it cook on low heat.
- After 2-3 minutes, add the masala’s, cover & let it cook till the tomatoes are 90% cooked.
- At this point using the back of the serving spoon or a potato masher, roughly mash the tomatoes a bit.
- Top it up fresh green garlic, mix & cover for a minute more.
- Serve with roti, crackers or whatever you fancy.