Onion Tomato Chutney | Savala Thakkaki Chutney
Cooking time : 5 minutes
Preparation time : 5 minutes
Ingredients:
Onion Cubed - 1 (medium size)
Tomato Cubed - 3 (medium size )
Channa Dal - 1 Tbsp
Oil - 1 tbsp
Dried Red chili / Vattal mulak - 4 to 6 (without stem)
Garlic - 4
Salt to taste
sugar - 1/2 tsp
To Tempering
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
dried red chili - 2
Curry leaves
a pinch of hing/ asafoetida
Method:
1. Heat a kadai and add oil. When oil heats up add channa dal and saute it for few seconds.
2. Add red chili and onion saute it for a minute. Add garlic and saute it for a minute.
3. Add tomatoes and saute it until the tomatoes start to change its texture. It will take 2 minutes.
4. Add salt and sugar and mix well. Switch off the flame and allow it to cool completely.
5. Add the mixture into a mixer and grind it into a smooth paste without adding water.
6. To tempering, heat oil in a pan and add mustard seeds. When it start to crackle add red chili and curry leaves. Add hing/ asafoetida .Remove from heat.
7. Add the tempering into the chutney and mix well.
8. Enjoy with rice , dosa, idli, pongal etc.
Note:
1. Always use ripe tomatoes to make chutney.
2. You can increase or decrease the amount of red chilies. If you don't have red chili then add green chili or red chili powder. But the taste will be different.
3. If you feel the chutney is too thick add hot water into it .
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