For Community member Muni, mornings aren’t mornings
without spoonfuls of garlicky tomato chutney spread onto vegetable-packed cakes. She grew up eating a similar breakfast made by her mother, who is from India.
“I grew up in eastern Africa, but Mom took recipes from her home and modified them to her new community’s tastes,” she says. “Mom’s recipe was similar to what she grew up eating, but she made it with thicker tomato paste and lots of oil.”
Muni, too, likes to fiddle with recipes, scouring the internet for dishes that she “takes to the next level.” Her mom’s chutney is no different.
“I prefer a lighter sauce, so I use crushed tomatoes and only a tablespoon of olive oil,” Muni says. “I also use fresh lemon juice to brighten it up, while my mom and other church ladies like to use citric acid.”
Different ingredients aside, the process of making the chutney remains the same: In a small pot, heat oil until it shimmers, then add garlic and shallot, cooking long enough to infuse the oil. Next, add the tomatoes and seasoning, cover, and let simmer on low heat for approximately 8 to 10 minutes, stirring occasionally.
by Annada Rathi
Muni acknowledges her recipe isn’t too different than a typical tomato sauce, but loves the extra flavor from the garlic-infused oil. She serves the chutney at room temperature with another of her mom’s breakfast recipes, handvo cakes.
“I’m definitely a savory breakfast person,” she says laughing. “Well, except for Sundays. Sundays are multigrain pancake days.”
Tomato Garlic Chutney
can tomato sauce or crushed tomatoes (I used the Kirkland Signature brand – organic low sodium)
tablespoon olive oil
teaspoon garlic, very finely chopped
teaspoon shallot, finely chopped
tablespoons fresh squeezed lemon juice
teaspoon salt (optional, I don’t add any salt )
teaspoon chili flakes or chili powder
Are you a savory breakfast fan? What’s your favorite dish?