Padmas Navaruchi

Hello friends,

In my previous posts, I had shown you, 2 new types of DOSAS -USING LEFT OVER COOKED RICE. In that, I mentioned red tomato-onion chutney. Today we shall see how to make it.

There are a number of ways in which chutney is made but normally Fresh coconut is the main ingredient used, for making the chutney.

In northern India, we do not readily get fresh coconut, as in south India, and even if we get the prices are quite on the higher side. So now we have learned the other ways to replace the coconut with groundnuts. puffed chana, onions, mint, coriander leaves, Ridged gourd, and tomato or a few combinations of these for making chutneys,

This Spicy hot tomato-onion chutney is made WITHOUT COCONUT.

We will be using tomatoes, onions, red chilies, ginger, garlic, puffed chana, and salt to taste. All of these ingredients are firstly roasted in a little oil, cooled, and ground to a paste, which is then garnished with oil. mustard seeds, Hing, urad dal. red chili and a few curry leaves.

INGREDIENTS NEEDED FOR TOMATO-ONION CHUTNEY: –

• 3-4 tomatoes (sour variety)
• 2 medium-sized -onions.
• 3-4 red chilies
• 1.5 tablespoons of puffed grams
• 1 level teaspoon of -salt.
• 1 inch of ginger piece
• 1 teaspoon of any oil for roasting.

garnishing ingredients: –

• 1 tablespoon of oil for garnishing
• 1/2 teaspoon of mustard oil
• 1 pinch of Hing.
• 3/4 teaspoon urad dal.
• 1 level teaspoon of -salt.
• 10-15 number curry leaves
• 1- red chili (broken into 2-3 pieces)
• 3/4 teaspoon of tamarind paste (optional)

preparation for roasting Tomato-onion chutney ingredients: –

• Select a good quality red and sour variety of tomatoes.
• wash and chop roughly.
• peel the onions and chop them roughly into medium-sized pieces.
• Wash and peel ginger and cut into 2-3 pieces.
• select good fresh garlic pods peel 2 numbers of cloves and keep ready.

Roasting of ingredients for the spicy tomato chutney: –

• Put a teaspoon of oil in a thick fry pan and heat it on low flame.
• When hot add a 1.5 tablespoon of fried grams, 3-4 red chilies, and roast for a few seconds.
• Now add the chopped onions, garlic cloves, and ginger pieces.

• At the last add chopped tomatoes and sauté till they are soft.
  Put off the flame and cool it completely.

grinding the chutney: –

• cool the roasted and cooked ingredients completely.
• take a mixer grinder jar and grind the ingredients to a fine paste.

tampering and garnishing the chutney: –

• Heat a small tadka Pan adding 1 tablespoon of oil.
• When oil gets heated add mustard seeds and let them crackle.
• Now add urad dal, Hing, curry leaves, and red chili pieces.

• Put off the flame and add this to the chutney.

YUMMY, SPICY, DELICIOUS CHUTNEY IS READY TO RELISH WITH HOT CRISPY DOSA, CHAPATI, POORI, WADA, FRITTERS, AND ALSO WITH HOT PLAIN RICE.

• Notes: chutney can be stored in the fridge for a few days if kept in an air-tight container.
• The link for other chutneys is given below.