Saturday, December 27, 2014

Tomato Chutney for Idlis

Tomato chutney for Idlis:

This is a very simple chutney; gets done fast and tastes yummy with idlis; Can also be eaten with rice or rotis. Long time back, I had it at a friend’s place in Chennai. Made the recipe from the taste I remembered all these years. It is one of those recipes you cannot go wrong with.

Tomato chutney

Tomatoes – ¼ kg.
Oil – 2 tbs.
Rayi (Mustard seeds), Jeera (Cumin seeds), Methi (Fenugreek seeds) – together 1 tsp.
Green chilli / red chilli – 1 no. (2 or more if you want spicy)
Onion, chopped – 1 no.
Garlic pods – 4 nos.
Chopped Coriander leaves – small bunch
Salt to taste

·         Chop tomatoes roughly.
·         Heat oil in a pan, add ½ tsp. of rayi, Jeera, and methi seeds. Put 2 nos. garlic pods and fry.
·         Add the chopped green chilli / red chilli and chopped onion when the above start spluttering.
·        After   the onion is fried to a light brown colour, add chopped tomatoes.
·         Cover and cook on a low flame until tomatoes are almost cooked.
·         Take the pan off the stove. Let it cool.
·         Grind the cooked tomato mixture in a mixie or hand blender adding salt. Take it into a separate bowl.
·         Mix chopped coriander to the chutney.
·         Heat oil in a frying pan, add the remaining rayi, jeera and garlic pods. When they are brown, pour over the chutney, and mix well.
·         Serve with Idli or rice.

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