Onion tomato chutney

Yield: 1 servings

Measure 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.

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.

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