Tomato Chutney- Version 2

When you feel lazy to prepare chutney for your idli or thosai, tomato chutney is as easy as ABC. It can be prepared in jiffy. Any working woman can prepare this in no time, and the beauty of this chutney is that you can change its consistency according to the type of dishes you wish to have it with. Slightly loose or thick depends on your choice. I like it in between. We at home prefer to have this chutney when making upma, ven pongal, idli and thosai. It has nice sweet tang from the ripe tomatoes. Ripe tomatoes are the important ingredients, green tomatoes don't work with this recipe. Adding asafoetida also a taste changer. So don't skip any ingredients. 

Tomato Chutney- Version 2

INGREDIENTS: 

Large tomato - 1 

Medium sized red onion - 1

Red chili powder - 1 teaspoon

Green chilies - 3 to 4

Chopped coriander leaves - 2 tablespoons

Salt to taste

TO TEMPER:

Oil - 1 tablespoon

Mustard - 3/4 teaspoon

Urad dal - 1 teaspoon

Asafoetida - 1/4 teaspoon

Curry leaves - a few

METHOD:

1. Heat a pan with a tablespoon of vegetable oil. Then, add all the ingredients under the 'TO TEMPER' section. Allow the mustard to sputter and urad dal to brown slightly.

2. Chuck in chopped onion and green chilies and sauté for a while. Then, followed by diced tomato pieces, red chili powder and salt to taste. Again sauté for a while until the tomato is mushy. 

3. After that, add a cup of hot water to further cook the tomato and slightly thickens up to chutney or dipping sauce consistency. Some people prefer their chutney to be water and some prefer thicker one. I like mine to be in between. 

4. Lastly, after switching off the flame, sprinkle some coriander leaves. Serve this chutney or Indian style of dipping sauce with your favorite idli, tosai or chapati or bread. 

Thank you

Abby 

Red Coconut and Sesame Seed Chutney

This chutney is commonly served with thosai, idli, vadai or any deep fried savory snacks. You can easily find this type of chutney when you visit any of the South Indian restaurants. This  chutney along with Green chilli coconut chutney and sambar are popular dipping for Indian breakfast type of food. It's fresh, spicy and salty with extra zing that comes from raw small red onions. By adding two tablespoons of toasted white sesame seeds infused the nutty fragrance and enhance the flavor of fresh coconut. A cup of grated coconut seems to be a lot but it is a crucial component in this recipe as it gives dept and richness. Furthermore, its a kind of dipping you could prepare in jiffy.

Red Coconut and Sesame seed Chutney

Ingredients :

Grated fresh white coconut : 1 cup
Small red onions : 8
Tamarind paste : 1/4 tsp
White sesame seeds : 2 tbsp (toasted till golden brown in a heated pan without oil)
Asofetida or hing or perungaiyam : 1/4 tsp
Mustard seeds : 1 tsp
White urad dal: 1 tsp 
Curry leaves : a sprig
Dry red chilli : 9
Salt :  as needed

Method :

1. Grind the grated coconut, 8 dry red chillies, 8 small onions, asofetida, tamarind paste, salt and toasted sesame seeds by adding little water. The consistency has to be a bit loose but not watery and good enough for dipping. Make sure you process the mixture to a smooth paste. If using chunk of asofetida, then fry it in a little oil before grinding along with coconut mixture. 

2. In a heated pan, pour 1/2 tbsp of oil, start tempering the mustard seeds until you hear the crackling sound and then followed by add urad dal. Fry the urad dal till golden brown and immediately add one dry red chilli and curry leaves.

3. Pour the fried ingredients into the ground paste. Mix well and check whether the seasonings are perfect. If it is too thick, add water.

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

-Abby

Green Chilli Coconut Chutney (Dipping for thosai, vadai and idli)

This green chilli and coconut chutney is a basic culinary skill that should be mastered by all in their household. It is essential for Indians to serve chutney as a condiment for thosai, idli or flat-bread or even fried savory snack items. This type of chutney is considered to be fresh since not much of cooking is done on stove. Infact, raw and wholesome ingredients such as grated white coconut and green chillies are acting as a natural antiseptic promoter and the tempering ingredients will be able to enhance our digestive system. Therefore, it is always great to serve this fresh on the same day and you may even garnish the chutney with some coarsely chopped fresh cilantro or coriander leaves.

Green Chilli Coconut Chutney

Ingredients :

Grated fresh white coconut : 1/2 cup
Green chillies : 2 
Ginger : 1 1/2 inch piece
Roasted gram dal (Pottukadalai) : 1 tbsp
Asofetida : 2 pinches
Mustard seeds : 1/2 tsp
White urad dal: 1/2 tsp 
Dry red chilli : 1
Salt :  as needed

Method :

1. Grind the grated coconut, green chillies, small piece of ginger and roasted gram dal to a smooth paste by adding little water. The consistency has to be a bit loose but not watery and good enough for dipping. 

2. In a heated pan, pour two teaspoons 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 and salt.

3. Pour the fried ingredients into the ground paste. Mix well and check whether the seasonings are perfect. If it is too thick, add water.

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

-Abby

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