Chutney recipe

No comments

                                                        

        How to Make Chutney for Dosa & Idli

Chutney is The quintessential side dish from Indian cuisine that gives a pleasant jolt to the taste buds and scores big with almost all types of snacks and meals.

The aromatic, tangy, savory, and sweet taste of any chutney enhances the flavors and turns even a boring or simple dish into a delicacy.

As long as you have few staples in your pantry like roasted chana dal(or Bengal gram),  peanuts, cumin, fresh coconut, tamarind, or red chillies, you can quickly put together a chutney by mix and matching these ingredients.

Chutneys have a distinct taste that can be used as a spread or a dip plus they also help to promote appetite and support digestion. 

 Preparation                       Cooking                        Portion(s)

 30minutes                        2 hours 30m                 06servings

About This Recipe

This Tomato Onion Chutney belongs to the Andhra region of South India and is one of my favorites after Coconut chutney to serve along with the breakfast dishes.

The key ingredients used in this chutney are onion and tomatoes. They are further flavored with some more ingredients along with tamarind paste and fresh coconut. While coconut adds a South Indian touch to this chutney, tamarind gives it that slightly tangy taste, making it even better.

To enhance the flavor, even more, it is tempered with curry leaves, urad dal, and hing. Tempering is optional, but I would recommend it as it just takes the taste to another level.

So, if you are looking for a different South Indian chutney for your breakfast recipes such as Dosa, Idli, Uttapam, Paniyaram or even Upma, you should give this one a try.

This Tomato Onion Chutney is,

  ✔️Easy to make
  ✔️Vegan
  ✔️Quick
  ✔️A great accompaniment to Dosa & Idli
  ✔️Tasty
  ✔️A delicious alternative to coconut chutney

🚩Ingredients :

  ✔️1 tbsp Vegetable Oil
  ✔️2 cups Onion (Chopped)
  ✔️2 cups tomato
  ✔️¼ cup Fresh Coriander
  ✔️Tamarind (Lemon Sized Ball)
  ✔️4-5 red chillies
  ✔️½ tsp Hing
  ✔️Salt to taste
  ✔️2 tbsp Fresh Coconut (Grated)

For Tempering 


  ✔️1 tbsp Vegetable Oil 
  ✔️1 tsp Urad Dal
  ✔️1 tsp Mustard Seeds 
  ✔️10-12 curry leaves

🚩Instructions :


  • Heat 1 tbsp oil in a pan.
  • Once the oil is hot, add onion and tomato. Saute for 3-4 minutes.
  • Add fresh coriander, tamarind, and dry red chillies and cook for another minute.
  • Remove the pan from heat.
  • Add the mixture in a grinder along with hing, salt, and fresh coconut and grind to make a smooth chutney.
  • Add little water if required.
  • Heat oil for tempering in a pan.
  • Once the oil is hot, add urad dal, mustard seeds, and curry leaves and fry until dal turns golden brown.
  • Pour the tempering over the chutney.
  • Serve with idli or dosa.

🚩Tip:


I like this chutney coarse in texture and that is how it is made traditionally too. But if you like a smooth creamy texture, go ahead and grind it even more.
You can increase or decrease the amount of chili according to your taste.
Use the fresh, ripe tomatoes to make this chutney. The red color of the tomato shows in the final dish.
Tempering is optional. You can choose to skip it.

Nutrition

Calories: 140kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Sodium: 12mg | Potassium: 447mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1210IU | Vitamin C: 131.1mg | Calcium: 47mg | Iron: 1.2mg

Frequently Asked Questions

✔️How to make it Gluten-Free?

You can skip adding hing in the Tadka, to make it gluten-free.

✔️Can we make it without cooking Tomatoes?

Roasting of Tomatoes with other ingredients adds a nice flavor to this dish, which raw tomatoes won’t give. So, I will highly recommend you to cook the tomatoes for making this chutney.

Serving Suggestions

This chutney pairs very well with anything Indian. Serve it as a side dish for Idli, Dosa, Neer Dosa, Chapati, Uttapam, Vada, Paniyaram, etc.

Storage Suggestions

This chutney stays good in the refrigerator for about 2 to 3 days in an airtight container. If you skip adding coconut, it can stay up to a week

Variations

✔️With Pudina – You can add some fresh mint leaves in this chutney to make Pudina Onion Tomato Chutney.

✔️With Curry Leaves – Add some curry to make a nice variation.

✔️Kerala Style – Cook the chutney in coconut oil instead of regular oil to make it in Kerala style.

✔️With Peanuts – Make this chutney with peanuts for a variation. Roast the peanuts in little oil before adding them to the chutney.

✔️With Chana Dal – Just like peanuts, you can roast some Chana Dal and add in with other ingredients while grinding the chutney.

✔️With Coriander – You can add some coriander to this chutney.

 Enjoy it...Bon appetit

No comments

Post a Comment