Hot pav bhaji garlic chutney
Spicy cooked tomato and garlic chutney. Makes 1½ cups
A hot, garlicky chutney of tomatoes cooked down with garlic paste, red chilli and cumin, then mashed until coarse. It's served alongside pav bhaji for extra heat, and is also good with vada pav, dabeli and toasted sandwiches.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 8
Ingredients
For seasoning
Method
0/4 doneStep 1: Heat 2 tbsp oil in a pan over a medium heat and sauté 3 tsp garlic paste for 3 minutes, until it smells fragrant but hasn't browned.
3 minStep 2: Add 4 medium tomatoes and cook, stirring now and then, for 8–10 minutes until soft and pulpy.
10 minStep 3: Stir in 2 tsp red chilli powder or red chilli paste, 1 tsp ground cumin and ¾ tsp salt and cook for 1 more minute.
1 minStep 4: Blend or mash the chutney coarsely. Serve with pav bhaji.
Nutrition per serving
- Calories
- 45 kcal
- Protein
- 1 g
- Carbs
- 3 g
- Fat
- 4 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hot pav bhaji garlic chutney take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of garlic paste?
- 1 crushed garlic clove per ½ tsp.
- What can I use instead of medium tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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