Chutneys don’t always have to be sweet to taste great. Sometimes a more savoury spread can be great idea when you’re planning on serving rich food along with it. We came across this recipe for Garlic Chutney and thought it would be a great dish to have on the table when you’re serving an indian meal instead of the usual hastily bought mango chutney you’d be dipping your poppadom or naan in.
1 Garlic crushed
1 Buffalo tomato
4 Chopped red chillies
Pea sized ball of tamarind
Handful of Curry Leaves
Oil -2 tbsp
Put pan on a low heat and fry the chillies. When they start to brown off remove.
Put the garlic in the pan to sweat it out. When you can easily get a good whiff remove it.
Throw your curry leaves and Tamarind in the pan and toss around for just a few seconds before removing.
Place your tomato in the pan and don’t even touch it. Let it cook until you see the skin start splitting.
Remove it to cool down.
Put all your ingredients in a small bowl and grind at them with the back of the spoon. Add a dash of salt. When it all reaches a smooth consistency and the vegetable has broken in to tiny pieces, let it cool in the fridge for an hour before serving.