Tomato onion chutney with coconut

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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Groundnut / peanut / kadalebeja chutney

 Preparation of Groundnut / peanut / kadalebeja chutney:

I call this a quick fix chutney since it is so quick with almost all ingredients readily available at home and there is no need to prepare much. This is a best accompaniment with Ragi dosa which i make often. But somehow my husband doesn't like this, he likes to savour my coriander chutney the most with almost all kinds of dosa and idli. A foodie that I am who cannot have the same recipe over and over, so once in a while I tweak this chutney along with ragi dosa. Since  he doesn't refuse it totally - a humble man he is :) thank God😇

  

Ingredients:  

1 big cup of groundnuts 

8-10 red chillies( this chutney needs to be spicy) 

4-5 shallots / sambhar onions

5-6 pods of garlic

Handful of fresh coriander leaves

A small bulb of tamarind and 

Salt as per taste  

For seasoning :  

2 tsp oil 

1/4 tsp mustard seeds. 

Pinch of asofetida (optional)

 

Method: 

Dry roast onions, garlic and red chillies separately as shown below. 

 

Grind all the ingredients roasted and mon roasted together into fine paste.

 

Season the chutney by adding mustard seeds to hot oil in a pan along with hing / asafoetida if required. You may also add curry leaves 

 

Spicy groundnut/ peanut chutney ready to serve. 

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Coriander Chutney

Ingredients required for coriander chutney:

                                                  

1 cup grated coconut, 4 green chilies, 1/2 cup Bengal Gram, 1/2 tsp rock salt, 1 big bunch of coriander leaves.  

Step 1: Put the grated cocunut into mixi jar.

Step 2: grind all the ingredients to become a thick paste not too smooth

Step 3: Seasonings - mustard seeds to the hot oil, followed by curry leaves , asofetida and red chilies.

Put the seasonings on the chutney and mix well. Goes well with idli, dosa,chapathi, deep fried items like vada.

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