Garlic Tomato Chutney

Ingredients

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole (2-3/5" dia) or 246g

• Garlic

  Raw

  20 cloves, minced or 60g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Red peppers

  Hot chili, raw

  10 pepper or 450g

• Salt

  Table

  1 dash or 0.4g

• Spices Mustard Seeds

  Compliments

  ¼ tsp or 1g

• Canned black beans

  Low sodium, drained

  ½ tsp or 3g

• Curry paste

  ¼ tbsp or 4g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

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/

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