- Tomato – 1
- Garlic – 8 cloves
- Red chilies – 3-4, tear, de-seed and soak in 1/2 cup warm water for 15-20 mins
- Soy sauce – 1/4 tsp (optional)
- Vinegar – 1 tbsp
- Sugar – 1 tsp
- Oil – 1 1/2 tbsps
- Salt to taste
- Bring 1 1/2 cups of water to a boil, place the tomato in the hot water and cook for 6 mins on high heat. Drain the red chilies from the water and add it to the boiling water. Cook on high for 3 mins. Turn off the heat. Drain water and cool the tomato and red chilies.
- Heat 1/2 tbsp oil in a pan, add the garlic cloves and saute for a min. Turn off heat and set aside.
- Once the tomato and red chilies reach room temperature, peel the tomato and discard the skin. Blend the peeled tomato along with red chilis, roasted garlic, sugar, vinegar, soy sauce, and salt to a smooth paste. Add 1/3 cup water for a smooth flowing consistency.
- Heat a tbsp of oil in a pan, add the ground paste and cook on medium heat for 4 mins stirring constantly so that it does not burn. Turn off heat and remove to a serving bowl.
- You can use up to 6 red chilies for a fiery chutney. I used 3 red chilies for a medium spiced chutney.
- You can omit tomato and increase vinegar by a tbsp.
- If the texture is too runny, mix a tsp of corn flour in little water and add it at Step 4 and keep stirring till it thickens.
- You can omit roasting the garlic and blend it along with rest of ingredients.
- I have used small garlic flakes. If using the large sized ones, use 4 garlic flakes.