Description
South-Indian tomato chutney is a tangy and sweet companion of delicacies like Dosa, Idli or Uttapam.
Scale
Ingredients
For chutney puree
- 1 tbsp mustard oil
- 1 tbsp urad dal
- 1 tbsp chana dal
- ¼ tsp methi seeds or fenugreek seeds
- 1 medium-sized onion, chopped
- 5 tomatoes, chopped
- Salt to taste
- 1 tsp red chilli powder
- 1 tbsp jaggery powder
- ¼ cup coconut milk (optional)
For tempering or tadka
- 1 tsp mustard oil
- ¼ tsp hing or asafoetida
- 1 tsp mustard seeds
- 1–2 whole red chilli
- 10–15 curry leaves
- 10 –15 peanut kernels
Instructions
For chutney puree
- Heat oil in a pan. Add urad dal, chana dal and methi seeds and saute till light brown and crisp.
- Add onions and saute till translucent and light brown.
- Add tomatoes and saute till they turn mushy.
- Add salt, red chilli powder, jaggery and mix. Let this mixture cool down completely and add coconut milk.
- Add this mixture to a blender and blend till it becomes a puree.
For tempering
- Heat oil in a pan. Add mustard seeds and let them crackle.
- Add hing or asafoetida, curry leaves, peanuts and whole red chilli(s).
- Saute them for 2 minutes and then add this tempering to the chutney puree.
- Mix together nicely and serve with Dosa or Idli.