Food

Quick and Easy Spicy Chutney | Onion-Tomato Chutney

thakkali-chutney-13MangalaMeenakshi, Madhurai

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  • PREP TIME:1 min
  • COOKing time:2 min
  • dish ready in:3 min
  • YIELD:3
  • DIFFICULTY:easy
  • RECIPE TYPE:Idli-Dosa Condiment/Dip/Chutney

Ingredients:

  • Dry red chilli / varamilagai – 5
  • Shallots / small onions / red pearl onions / chinnavengayam – 6
  • Tomato – 1 large (roughly, 1 cup)
  • Salt to taste
  • Water – 1 cup
  • *** To Temper ***
  • Oil – 3 tbsp
  • Mustard seeds/Kadugu – 1 tsp
  • Urad dal / Ulundhu – 1 tsp
  • Asafetida / Perungayam-1/4 tsp
  • Curry leaves – 1 spring
  • Fresh Corriander leaves(optional) – 1 tbsp

indian-chutney-recipes-11Especially on a Monday morning, when you are hurrying to reach office, school or college and you still want have a good breakfast, Canteen/Cafeteria/Pantry is the solution right? Need not be so if you know to make this easy and quick yet, tasty chutney. Yes, it is such an “easy-to-prepare” chutney and can be prepared in a jiffy. We call it as“the red colored chutney”. This article informs youas to how to prepare this super-fast chutney, thereby giving you a hand to handle your topsy-turvy Monday or any day for that matter.

Step 1.

Set the ingredients ready on the kitchen table. Peel and wash shallots/small onions. Cut them roughly/half if they are large in size. Remove stalk from dry red chillies. Wash and cut tomatoes.Set the items to temper ready.

Step 2.
In a mixer grinder, grind onions and red chillies first. Grind them to a nice paste with little salt and 1/4 cup of water.

Step 3.
Then add the chopped tomatoes. Grind just until the tomatoes are blend with the onion+chilli paste.

Step 4.
Heat a dry wok with oil in high flame. When the oil is nicely hot, add mustard seeds. Wait until the mustard seeds splutter completely.

Step 5.
Reduce flame to medium and add urad dal. When the urad dal tries to get brown add the asafetida.

Step 6.
Follow immediately by curry leaves. When the curry leaves release their smell (just in 3-4 secs), add the ground chutney.

Step 7.
Mix them well. Check salt. Hot and Spicy Red color chutney ready for your Idly and Dosa.

 

Step 8.
Be it a hot-o-hot idly, normal idly, ghee dosa, plain roast dosa, kaldosa or my favorite medhudosa, this chutney easily makes friendship with any of the Indian steamed rice cakes/dosa varieties. Try eating all that I listed in the first line of step 8 by soaking the dosa/idly in the red chutney. Slurrrrppp…….

 

 

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