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Tomato Chutney ( South Indian Recipe ) Recipe by Tarla dalal

Tomato Chutney ( South Indian Recipe ) Recipe by Tarla dalal  
   
 

Welcome to Tomato Chutney ( South Indian Recipes ) Recipe by Tarla dalal Recipe page. Here you will find how to make Tomato Chutney ( South Indian Recipes ) Recipe by Tarla dalal. Please give us your feedback or review about the recipe and whether you or your guests liked this recipe or not.

Like most south indian recipes, this is a hot and spicy tomato and onion chutney. Perk up your meal with this chutney. Purée this to make a coarse chutney and enjoy the contrasting flavours.

 
Rating
Preparation Time: 10 mins Cooking Time: 10 mins Makes .75 cup
 
 
     
 
Ingredients for Tomato Chutney ( South Indian Recipe ) Recipe by Tarla dalal
Following are the ingredients to make Tomato Chutney ( South Indian Recipes ) Recipe by Tarla dalal.
2 tsp coconut oil / any other refined oil 1 tsp chana dal (split Bengal gram) 1 tsp urad dal (split black lentils) 8 to 10 curry leaves (kadi patta) 2 tsp finely chopped green chillies 1/4 cup chopped onions 1 cup chopped tomatoes 1/4 tsp turmeric powder (haldi) salt to taste 2 tsp coconut oil / any other refined oil 1 tsp mustard seeds ( rai / sarson) 1 whole dry kashmiri red chilli , broken into pieces a pinch asafoetida (hing)
Method of Cooking Tomato Chutney ( South Indian Recipe ) Recipe by Tarla dalal
Method Heat the oil in a kadhai, add the chana dal and urad dal and sauté on a medium flame till they turn light pink in colour, while stirring continuously. Add the curry leaves and green chillies and sauté for a second. Add the onions and sauté on a medium flame till they turn light brown in colour, while stirring continuously. Add the tomatoes, turmeric powder and salt, mix well and sauté on a medium flame till the oil separates, while stirring continuously. When cool, blend in a mixer to a coarse paste. Keep aside. For the tempering, heat the oil in a small kadhai and add the mustard seeds. When the seeds crackle, add the red chillies and asafoetida and sauté on a medium flame for a minute. Pour the tempering over the tomato paste and mix well. Serve immediatelt or store in an air-tight container in the refrigerator.
 
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