Onion tomato chutney
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion |
| 1 | medium | Tomato |
| 4 | Clovettes garlic; (4 to 5) | |
| 1 | tablespoon | Coriander leaves |
| 1 | tablespoon | Gram dal soaked for 1 hour |
| 1 | 3 inch piece tamarind broken | |
| 1 | Sprig curry leaves | |
| 1 | 1/2 inch pie ginger | |
| 1 | teaspoon | Red chilli powder |
| Salt to taste | ||
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Cumin seeds |
| 1 | tablespoon | Oil |
| 1 | teaspoon | Oil |
| ½ | teaspoon | Mustard seeds |
| ½ | teaspoon | Cumin seeds |
| 1 | pinch | Asafoetida. |
Directions
SEASONING
Heat the 1 tablespoon oil add to the other ingredients except seasoning.
Grind either on stone, or in electric stone grinder, or in a mixie.
Transfer to a serving bowl.
Heat oil in a small crucible, add the seeds and asafoetida..
When they splutter, add to the chutney. Mix gently.
Serve with parathas, dosas, idlis, or just plain bread or toast.
Making time: 15 minutes (excluding soaking time) Makes: 2 cups chutney
Shelf life: 4 days (refrigerated) Note: Reduce or increase the chilli content as per taste.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.