Tomato Garlic Chutney or Lahsun Tamatar Ki Chutney is a chutney made from fresh raw garlic as the main ingredient along with onions, tomatoes, cumin, red chilli peppers etc.

Chutney is a flavorful condiment in Indian cuisine made from a mixture of herbs, spices, vegetables or fruits. They can range from being sweet and tangy to spicy and savory, making them incredibly versatile and capable of complementing a wide range of dishes.

Chutneys are often used as accompaniments to main dishes or as dips for snacks. They not only bring freshness and tanginess to the food, but also facilitate easy digestion of accompanying snacks or meals.

There are many variations of garlic chutney made across India. They may be wet or dry and can include other ingredients like coconut powder, tamarind, groundnut powder etc.

This spicy & tangy version of garlic chutney made using tomatoes is very popular in Rajasthan, Gujarat and other western regions of India.

The bright red colored tomato garlic chutney can be enjoyed as a side-dish with any meal like roti sabzi, dal rice, dal baati, litti chokha etc. It can also be used to make snacks like pav bhaji, chowmein, sev puri, sandwiches etc. even more lip smacking.

This chutney not also enhances the flavor of the food, but also packs the health benefits of garlic. Garlic has very few calories, is highly nutritious and is rich in compounds with potent health benefits.

Though wet chutneys do not have as long a life as pickles, they can last for quite some time when refrigerated. You can store this tomato garlic chutney for upto a week in the refrigerator.

Make sure to store the chutney in a clean & dry airtight container. You can add a thin layer of oil on top to reduce further spoilage.

To make tomato garlic chutney at home follow the detailed step by step recipe with photos posted below.