Tuesday, 10 February 2015

Tomato Chutney

I just simply adore the colour of this tomato chutney as I'm always perplexed at how simple and minimal ingredients could turn a condiment to a tasty and fresh finger licking relish. The best part of making chutney is effortless concept adapted to ones satisfaction. What more you could ask for. I cannot resist this magical tempering ingredients that once start spluttering in the hot oil release the authentic Indian food aroma. I don't prefer to add tamarind for my chutney as it gives a kind of artificial sourness so you can always add two or three tomatoes if they are medium in size. 

Tomato Chutney



Ingredients :

Red onion (big) :1
Large Ripe tomato : 1
Curry leaves : 2 sprigs
Asofetida : a pinch
Mustard seeds : 1/2 tsp
White urad dal: 1/2 tsp 
Dry red chillies : 3 (This is spicy, I warn you but you could go slow with 1 or 2 )
Salt :  as needed 

Method:


1. In a heated pan, pour a tbsp of oil, start tempering the mustard seeds until you hear the crackling sound and then add urad dal. Fry the urad dal till golden brown and immediately add dry red chilli, asofetida, curry leaves and salt. No need to fry the red chillies too much otherwise you will end up with burnt chillies. 

2. Now, chuck in diced onions, saute them till translucent. Then gradually add in diced tomato and keep stirring till the tomato is nicely mashed. Switch of the flame.

3. Pour the fried ingredients into a liquidizer. Blend it to semi- smooth consistency by adding little water at a time. I like my chutney to have tiny bits of urad dal and mustard giving that nutty texture but you may also grind it to smooth paste. Do as per your liking.

4. Serve this chutney for thosai, idli, pakora or any fried savory snack items. 



-Abby

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