Tomato Chutney - With Coriander leaves and Small Onion(Mom's Special Chutney)

Friday, August 08, 2014

Tomato Chutney - With Coriander leaves and Small Onion(Mom's Special Chutney)

This tomato chutney is one of my mom's signature dishes. Dad has diabetes, so mom used to make this chutney quite often since it does not require coconut. When I was a kid, I never liked chutney and haven't tasted this. But later at one point in time when I tasted it, it was so awesome and from that day onwards I am a huge fan of this chutney. I had this recipe, in the handwritten note of my mom and nowadays I make it often since Jany and Happy love it to the core. This goes very well with Idli and Dosa. In this space I already have a tomato chutney with coconut here.

Ingredients:

Tomato - 4(small) or 2(Big)
Shallots - 15
Coriander leaves - 1/2 Cup

Curry leaves - few
Garlic - 5 cloves
Tamarind - very little

Asafoetida - a pinch
Dry Red Chilli - 3
Urad dhal - 1 tbsp
Gingelly Oil - as required
salt - as required

Method:

1. Add gingelly oil in a pan and then fry the urad dhal and dry red chilli until it is brown.Remove and keep it aside.

2. In the remaining oil add the onion, tomato, coriander leaves,garlic and tamarind. Saute it until the raw smell leaves. Add the asafoetida powder. Switch off the flame and allow it to cool.

3. Initially in the mixer jar add the urad dhal and dry red chilli. Grind it finely.Along with this powder add the other ingredients and grind it coarsely. Transfer it to a bowl.

Serve the chutney with hot steamed idli or dosa. This can be packed for travel since it stays longer as it doesn't have coconut in it.

Points to remember:

Adding gingelly oil gives nice flavour to the chutney.
If you don't prefer curry leaves, you can skip it.
Don't add water while grinding, the oil we added while sautéing is sufficient for the chutney.

Warm Regards,
Happy's Cook - Divya