July 7, 2016

Tomato Onion Chutney

Having grown up in a South Indian household, Chutney was a staple breakfast accompaniment. Mum generally made 2 kinds of breakfast chutneys, one was the regular green chutney with coconut & coriander & green chilies & the other one was a red chutney made with onions & dry red chilies which we mostly are with Akki Rotti ( BTW, Its been eons since I ate this one. Need it make it soon )

I am not a big fan of eating Idli/Dosa with chutney pudi , though it is an option for lazy days & my Son loves Dose + Chutney Pudi. A good Coconut based Chutney is important for me atleast 

Tomato & Onion Chutney

There are other chutneys that mum makes like the Ridge Gourd chutney & Radish Chutney ( I love this one ) which is mostly eaten with hot steamed rice.

We rarely make a tomato based chutney ( God only knows why ) This Tomato Onion chutney is a recent addition to my list & it is a good one. It goes really well with crispy dosas or Akki Rottis but I still prefer my regular Green Chutney with Idlis. 

You Will Need:
  • 1 large Onion
  • 1 large Ripe Tomato or 2 small Tomatoes
  • 2 tbsp fresh grated coconut
  • 5 Dry Red Chilies
  • 1 tsp Chana Dal
  • 1 tsp Urad Dal
  • 2 sprigs of Mint
  • 2 tsp cooking oil
  • 1/2 tsp mustard seeds
  • A pinch of Asafoetida 
  • Salt as per taste

How To:

Roughly chop the onion & Tomato & set aside.

In a small pan, heat Half tsp of oil, Roast Red chilies, Urad Dal & Chana dal on medium flame until slightly aromatic & the pulses turn slightly golden. Set aside to cool

In the Same pan, heat a tsp of oil & add the chopped Onions & Tomatoes & fry until they get cooked. Set aside to cool

In a mixer grinder, add fried onions & Tomatoes along with the roasted chilies & pulses. Add some salt & grind. Add about 1/4 a cup or less water & grind into a chutney like consistency. Add mint leaves & give it a final whizz

Transfer into a bowl & temper with mustard seeds & Asafoetida

Serve with Hot Crispy Dosas or Idlis or Akki Rotti/Ragi Rotti 

NOTE:

You can skip adding Mint but I love that tiny hint of freshness it lends

You may add a couple of cloves of garlic while fryimg onions & tomatoes

I didn't add any Tamarind pulp because the tomatoes add a sour tinge. But if you feel that the tomatoes are not sour enough, add a teaspoon of tamarind extract while grinding

For a coconut free version, Increase the quantity of Urad & Chana Dal by half a teaspoon & skip adding coconut. Being a true blue South Indian, The Husband feels that any Chutney without Coconut isn't chutney at all & I completely agree with him here.
But you don't have to be like us. You can make the coconut free version & still like it :)


2 comments:

Tanisha Singh said...

This blog is looking repository of food and found here every kind of food. it looks beautiful and superb in taste.share more recipe with better information resturent menu order

NagaRaj Raj said...

nice