- Cuisine: Indian
- Course: Chutney
- Prep time: 15mins
- Cook time:45mins
- Serves: 1 whole cup.
Ingredients:
- Small onion chopped – 1 cup ( can also replace big onions)
- Ripe Tomatoes – 1 cup
- Dry Red chillies – as required
- Tamarind- small pinch
- Salt as required
- Gingely Oil to fry
- To temper: Mustard seeds: 1 tsp
- In a kadai add 1 tbsp oil.
- Once heat add dry red chillies and tamarind and saute for a min.
- Now add small onion and pinch of salt.
- Saute the onion until they are soft.
- Add tomatoes and saute on medium flame until they are mushy.
- Once done cool down and add salt and grind them to fine paste.
- In the same kadai add 4-5 tbsp of gingely oil and add the grind paste. Keep stirring them until the oil and water blend together.
- Close the kadai half as they will splutter too much.
- Be careful when you open them to saute.
- Once oil starts to seperate from chutney and gets thick turn off the flame..
- Do not burn them..
- keep stirring often.
- Once done store them in airtight container and serve for dosa or idly.
Note:Always use dry spoon when serving chutney . It stays good for minimum 3 to 4 days in refrigerator.
