Ingredients
tomato 1 chopped
small onion/shallots 10-15 whole (best taste with this)
whole dried red chilly 2
coconut grated 1/3 cup
ginger a very small piece(optional)
salt to taste
curry leaves few
oil 2tsp
salt to taste
curry leaves few
oil 2tsp
Method
- Place a pan on medium heat, pour oil. Add the red dry chillies, curry leaves and sauté. Add the onion and sauté for a minute until translucent. Add the tomatoes and salt. Mix for a minute. Remove from flame and leave to cool. Grind the mix in a mixer without adding water. Chutney is ready to serve.
- You may even temper the chutney by adding oil to a pan, splutter mustard seeds, red dry chillies and curry leaves. Pour over chutney and mix. (I generally avoid tempering this chutney, as we already sauté the ingredients in oil).
NOTES
* You can use half of a large onion chopped too instead of shallots, however shallots taste better.
* Don't add any water while grinding. The water from tomatoes is good enough to grind.
* You can temper this chutney by heating a pan with 1tsp oil, mustard seeds, curry leaves and red dry chillies. I usually omit tempering just to avoid the extra oil.
* Adding grated coconut to the sautéed mix adds consistency and taste to the chutney, makes a difference. You can make without adding coconut too.
* You can use half of a large onion chopped too instead of shallots, however shallots taste better.
* Don't add any water while grinding. The water from tomatoes is good enough to grind.
* You can temper this chutney by heating a pan with 1tsp oil, mustard seeds, curry leaves and red dry chillies. I usually omit tempering just to avoid the extra oil.
* Adding grated coconut to the sautéed mix adds consistency and taste to the chutney, makes a difference. You can make without adding coconut too.
* Adding ginger is optional.
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