Last week my elder bro Nag and family visited us from the
US. Akila, my sister in law, is a great cook and enjoys cooking for all of us.
Whenever they visit, she takes over the kitchen from me and I only assist her.
I make sure to update my recipe collection when she is here. This chettinad
chutney is one among the recipes I learnt this time. Just fell in love with the
color and taste of this chutney. She not only made this chutney, but also
served it right into my hands along with crispy hot dosas. That just made it tastier.
Onion and tomato are by themselves tasty, and
tamarind just takes it one notch higher. The fried curry leaves add a touch of
their own. This chutney goes well with idly and dosa. I prefer using gingelly
oil for this dish, as it gives a very tasty flavor. Enjoy your breakfast with this tangy chutney!
Preparation time: 5 minutes| Cooking time: 20 minutes.
Course: side dish| Cuisine: South Indian.
Ingredients:
Onion-4
Tomato-3
Chillypowder-2 tsp
Turmeric powder- ¼ tsp
Salt-as needed
Tamarind extract- 2 tblsp
Curry leaves- a little
Mustard seeds- ½ tsp
Oil -2 tblsp
Method
1.
Heat ½ tblsp oil in a kadai. Add chopped onions.
Fry until it becomes dark brown in colour.
2.
Now add chopped tomatoes and stir well. Once tomatoes
are mashed, add chili powder, turmeric powder and salt. Fry till everything is
mixed well.
3.
Cool it. Then transfer to a mixie jar and pulse
it two or three times.
4.
Now heat the rest of the oil in a kadai. Add mustard
seeds. When it splutters add curry leaves.
5.
Add the ground paste and stir well. Then add
tamarind extract and let it boil.
6.
Switch off flame when the chutney reaches your
desired consistency.
7.
Serve and enjoy with idly or dosa.
Notes:
·
The colour of chutney depends upon the colour of
the fried onion. So decide accordingly.
·
Increase or decrease the quantity of chili
powder according to your spice preference. If it turns out to be very spicy in
the end, add a spoonful of gingelly oil while serving to reduce the spice.
·
When you grind the onion tomato mixture, make
sure you don’t grind it into smooth paste. It has to be coarse. So use only
pulse.
Step by step pictures
heat oil in a kadai
and add onion
fry until it turns brown
add tomatoes and mash well
add chili powder, turmeric powder and salt
stir and mix everything well
cool it and pulse into
a coarse paste in the mixie
heat oil in the kadai
and add mustard seeds
add curry leaves
add ground paste
stir well
add tamarind extract
and let it boil
switch off when quantity reduces
and oil floats on top.
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