tomato chutney
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| this yummy south indian chutney can be used as a spread over dosas and |
| idlis or simply spread on toast. |
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| cooking time : 15 mins. |
| preparation time : 10 mins. |
| makes : 1 cup |
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| 2 Tbsp | split bengal gram (chana dal) |
| 1 | onion, chopped |
| 3 to 4 | curry leaves |
| 2 | red chillies |
| 1/4 tsp | turmeric powder (haldi) |
| 1/4 tsp | asafoetida (hing) |
| 1 cup | tomatoes, chopped |
| 1 tsp | oil |
| | salt to taste |
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| | for the tempering |
| 1/2 tsp | mustard seeds |
| 2 | red chillies |
| 1 Tbsp | oil |
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| wash the dal and keep aside. |
| heat the oil in a pan, add the washed dal and stir till it becomes |
| golden brown in colour. |
| add the onion, curry leaves, red chillies, turmeric powder and |
| asafoetida and fry for a few minutes. |
| then add the chopped tomatoes and fry for about 5 minutes to soften |
| them. |
| remove from the fire and cool to room temperature. |
| put the tomato mixture in a blender, add salt and a little water |
| and grind to a coarse paste. |
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| the tempering prepare the tempering by heating the oil in a small |
| bowl and adding the mustard seeds and red chillies and frying till the |
| seeds crackle. pour the tempering over the chutney and mix well. |
| refrigerate and use as required. |
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| source: http://women.indiatimes.com/articleshow/11953605.cms |
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| (ID: 75729) Mirror: rec.food.recipes: Tue, Oct 19, 2004 |