Sunday, March 2, 2014

Onion Tomato Chutney

Yesterday I prepared idly batter and due to weather conditions here it doesn’t ferment quickly. It takes quite some time. The only reason I prepare dosa batter is to keep it handy for my lazy nights and today it was the same story and  the batter was like yet-to -ferment a bit-but a sour-chutney -will-do! category.
So instead of brainstorming for a whole new dinner idea, I thought I could whip up spicy-sour chutney and zeroed in on this chutney.
Onions-3 large, roughly chopped
Tomatoes-3 large, roughly chopped
Garlic-3 large pods, crushed
Tamarind- size of a very small gooseberry
Chili Powder-1&1/2 tsp
Salt- as needed
To temper:
Gingelly oil-3 tbsp
Mustard seeds-1tsp
Urad dal-1 tsp
Curry leaves-1 sprig
How it Happened:
1. Add chopped onions and garlic to a mixer jar and grind to a coarse paste.
2. Then add tomatoes, tamarind, chili powder and salt and grind to a smooth paste.
3. In a kadai, heat the gingelly oil and add the mustard seeds, urad dal and curry leaves.
4. When they splutter, add the ground paste and cook in simmer for 10-15 minutes or until all the water evaporates and the mixture gives out oil.
5. Switch off the flame, transfer to a serving bowl and top it off with some more oil and serve with hot dosas/idlies.

*Essentially use gingelly as it enhances the flavor and taste of the chutney.
*Oil may seem to be more but it tastes good!!!

*Tamarind gives an extra punch but you can avoid it!

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