Garlic Tomato Chutney

Ingredients

• Tomatoes

  red, raw

  1 medium whole or 123g

• Garlic

  raw

  10 cloves, minced or 30g

• Olive oil

  1 tsp or 5g

• Red chili pepper

  raw

  1 pepper or 45g

• Salt

  table

  1 dash or 0.4g

• Mustard seeds

  Compliments

  ¼ tsp or 1g

• Black beans

  canned, low-sodium, drained

  2 tbsp or 33g

• Curry paste

  1 tbsp or 15g

• White rice

  long-grain, regular, raw, enriched

  ½ cup or 93g

• Chicken thigh

  raw

  2 thigh, bone removed or 188g

• Red bell pepper

  raw

  1 medium or 119g

• Coconut milk

  canned

  201g

Directions

1. Prepare rice as per package directions.
2. Chop the tomatoes finely. Peel the garlic and set aside.
3. Heat a pan with oil. Add whole dry red chilies and sauté for 10 seconds
4. Add garlic pods and sauté over low flame until it changes color slightly. Take off stove and let it cool completely.
5. Transfer this to a food processor. Add the chopped tomatoes and salt and grind to a smooth paste using a little water, if necessary.
6. Heat the same pan with oil. Add mustard seeds and when they splutter, add beans and currypaste and roast for 10 seconds.
7. Add the ground chutney, mix well and let it cook for ½ to 1 minute.
8. Transfer to a serving bowl and serve hot with rice.
9. Recipe inspired by: https://www.ticklingpalates.com/easy-garlic-tomato-chutney-recipe-spicy-tomato-kara-chutney-side-dish-for-idli-dosa/