TOMATO CHUTNEY

Tomato Chutney by Santhanalakshmi S on 500px.com

Posted on: July 27, 2017 11:56

Tomato chutney is a favourite for many people. One of the most popular variety of chutneys. Kadalai parupu (split Bengal gram) and coriander give extra taste for the chutney. A very simple recipe to make. It is best for idli and dosa.

20 minutes 5 persons

INGREDIENTS

Tomato 3 or 4
Onion - 1 big size
Coconut - grated 1/2 cup
Split Bengal gram (kadalai paruppu) - 1 table spoon
Asafoetida Powder - 2 pinch
Curry leaves - 1 stalk
Coriander leaves - a little
Dry red chilly - 5 nos
Oil - 2 table spoon
Salt

RECIPE STEPS

STEP 1

Cut the tomato, onion into small pieces.

STEP 2

Take a kadhai and add oil (1/4 spoon) and heat it.

STEP 3

First fry red chilly and split Bengal gram (kadalai paruppu) until it is slightly brown and keep it aside.

STEP 4

Again add 2 spoons of oil, heat it, then add onion and fry till it turns golden brown, then add tomato, a little salt, so that it will become soft soon. Allow the tomato to fry for 10 minutes. Now add curry leaves, coriander leaves, asafoetida powder. After 2 minutes OFF the stove.

STEP 5

Allow the fried mixture to cool. It should not be hot.

STEP 6

First grind the red chilly, split Bengal gram in a mixie (dry grinding, water should not be added).

STEP 7

Now add the coconut to it and grind it, again dry grinding only.

STEP 8

Now add the prepared mixture and grind all the ingredients together to a paste.

STEP 9

Add salt to it . If it is very thick, add a little water.

STEP 10

Now transfer the chutney to a bowl. Tomato chutney will be very good for idli and dosai.

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