I love having different type of chutneys, podi’s or achars in my everyday meal. This recipe is from Aparna’s blog and is a quick and easy method. I loved eating this with hot rice and roti’s but the best was spreading it on a hot dosa ..totally yum.
Chop1 kg tomatoes into small pieces, I just did it in a processor 🙂
In a pan, heat the oil. Add the 1 tsp mustard seeds and 1 tsp methi seeds, when they splutter, add a big pinch of hing.
Stir a couple of times and add 5-6 curry leaves and the tomatoes.
Mix well, add the turmeric and chilli powder and stir well.
Add salt and 2 tbsp Sugar. Add little more sugar if you feel your chutney is a little too tangy.
Mix well and let it come to a boil. Turn down the heat to medium and let the mixture cook down until most of the liquid has evaporated and the oil surfaces.
Once cooled, transfer it to a airtight bottle .
I have kept the bottle in the fridge.
This chutney I had prepared sometime back to accompany dosa’s along with the coconut chutney i usually prepare. I prepare a lot of different type of dosas at home, so I always try to prepare different chutney to pair with it. This has a lovely tang taste to it coz of the tomatoes and has a lovely flavour as well. Do try this version as it and it surely will be a regular feature in your menu.
Tomato Onion Chutney
Recipe Source : Raks Kitchen
Chana Dal 1 tbsp
Coconut Grated 2 tbsp
Oil 2 tsp
Salt to taste
Oil 1 tsp
Mustard Seeds 1 tsp
Urad Dal 1 tsp
Curry leaves 5 leaves
Dry Red Chilli 1
Chop Onion and Tomatoes into big pieces.
Heat oil in a pan, Add chana dal and saute till light brown, then add red chillies and fry them till it turns a bit dark in color.
In the same pan, add the onions and tomatoes and saute them nicely till the tomatoes turns soft.
Cool and blend to a paste along with the chana dal, r.chillies, grated coconut and salt.
Add little spoonfuls of water to get into a smoother consistency.
Transfer to a serving bowl.
Prepare the tempering with the ingredients mentioned and pour over the chutney.
Serve with Idli or Dosa of your choice.
Would love to know what are the different type of chutneys you prepare for idli’s and Dosa’s?