Chettinad Tomato Chutney
A simple, easy and tasty side dish for Idli and Dosa
Print Recipe
Ingredients
- 1 medium - big Onion finely sliced
- 2 big Tomatoes sliced
- 1.5 tbsp Chana dal
- 2 Dry red chilies
- 1 tsp Chopped ginger
- 1 tsp Chilli powder
- 3-4 tbsp Coconut milk
- 1/2 tsp Mustard seeds
- 2 Dry red chillies
- A pinch of Asafoetida (kayam)
- Curry leaves
- Salt
- Oil I used coconut oil
Instructions
- Heat oil in a vessel. Once the oil is hot, reduce flame, add chana dal, red chilies and saute till the dal turns light brown. Remove the dal and red chilies from oil and keep aside to cool.
- In the same oil, add the onions and ginger and saute till transparent, approx 3-4 mts.
- Add the tomatoes and saute for 9-10 mts on low to medium flame.
- Add chilli powder, mix well and cook for 2-3 mins. Turn off heat and cool
- Blend the cooled ingredients (dals, chilies, tomatoes and onions) along with salt and coconut milk to a fine paste. Remove onto a serving bowl.
- Heat a tsp of oil in a small pan, add the mustard seeds and allow them to splutter. Add the curry leaves, red chilies and asafoetida and turn off heat.Pour this tempering over the chutney and serve with idli or dosa.
