Garlic – Tomato Dip


This tomato chutney is a blend of tomatoes and garlic. Can be served as dip for snack and parathas.

Tomato dip / Tomato Chutney

Tomato dip / Tomato Chutney


  • Gingelly oil – 1 tbsp
  • Tomato – 3 nos
  • Garlic – 8 cloves
  • Curry leaves – a string
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Salt to taste


  • Roughly chop the tomatoes.
  • Grind tomatoes and garlic with little salt in a mixer to a smooth paste.
  • Heat oil in a kadai. Put mustard, blackgram and curry leaves. Wait till the crackle.
  • Pour in the grounded paste and let it boil and wait till the oil separates and the colour changes to dark red.

Serve hot. Store it in an airtight container and refrigerate, after it comes to room temperature. It would stay good for a day in room temperature. You could refrigerate for a week.


2 responses »

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s