This was on my to do list since very long. I was so impressed with the intense colour and texture of this chutney when i first ate at a restaurant. I mostly eat with eyes first LOL;), the dish has to please my eyes, smell good and off course taste good too.
This chutney has all it takes to please your eyes and tantalise your taste buds with a sweet, tangy and spicy taste. This is definitely one of a keeper recipe.
We loved it with dosa today and my husband literally ate chutney with dosa;) not dosa with chutney. Since he usually does that I wanted to increase the volume and added freshly grated coconut. You can omit the same and make only tomato Onion chutney.
Ingredients :
2 onions
3 tomatoes
6-8 dry red chillies
1/4 cup grated coconut
2 garlic pods
2 inch fresh ginger
Fistful of channa dal / kadalebele
Fistful of fresh coriander leaves
Salt as per taste
For seasoning:
2 tsp oil
1/2 tsp mustard seeds
Thinly sliced shallots / small onions 4
Few curry leaves
Pinch of asafoetida.
Fry large pieces of onions in a pan with little oil, after a while add in the tomatoes and fry for 5 minutes.
Dry roast red dry chillies, channa dal, ginger and garlic pods.
Put fried onions, tomatoes, garlic, ginger, red chillies, channa dal along with freshly grated coconut, handful of coriander leaves and salt into a mixer and grind to fine paste. Grinding to fine paste is important to get the creamy texture.
Finish it off with a seasoning of little mustard, shallots, curry leaves and a pinch of asafoetida in hot oil.
Pour the seasonings onto the chutney and give it a mix.
Spicy and tangy tomatoe chutney is ready to savour.
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