chutney wonderfully compliments breads, dosai, idli and samosas. There
are some variations with this recipe depending on the location, but
this tomato chutney is popular in the South.
1 medium onion, small dice
2 teaspoons minced ginger
3 red chilies
2 Tablespoons oil
5 large ripe tomatoes
1 teaspoon mustard seeds
1 teaspoon split black gram dal
salt to taste
tablespoon of oil in a frying pan or kadai
and add onions and ginger and fry until the onions turn brown. To
remove the skin from the tomato, put them into a pan of boiling water
for just a minute and the skin will come off easily. Then, chop the
tomatoes into small pieces. Add the tomato to the pan and fry for 2
minutes. Add salt, then add the mixture into a food processor and grind
to a paste.
the remainder of the oil in a small frying pan and add mustard seeds
and dal. Fry for 2 minutes or when the mustard seeds start spluttering.
Add the tomato mixture and fry for about 5 minutes. Serve the tomato
chutney with bread such as dosai or poori or roti.
You can make
this dish milder or hotter by the number chilies in the recipe.
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