Sunday, January 1, 2012

Fiery Tomato Chutney ( தக்காளி சட்னி )

 Most South Indian dishes are complemented with some kind of a side dish that enhances its taste. Idlis and Dosas are not the same without the accompanying chutneys. Here is a spicy version of tomato chutney that you can try out. This would serve 2-3 people.

  1. Roma tomatoes-2
  2. medium sized onion-1
  3. mustard seeds-1 tsp
  4. cracked urad daal-1 tsp
  5. asafoetida powder-1 pinch
  6. red chillies-2-3
  7. ginger chopped-1 inch
  8. coconut milk (optional)-1-2 tblsp
  9. curry leaves 2-3
  10. chopped cilantro-2 tblsp
  11. Salt to taste 

  1. Slice the onions and tomatoes longitudinally and keep them aside, do not dice them.
  2. In a pan heat some oil, once hot add the mustard seeds
  3. When the mustard seeds start to splutter add urad daal, red chillies and wait for the daal to change colour.
  4. Now add asafoetida, curry leaves and stir for a minute. 
  5. Add onions and 1/2 tsp of salt mix them and cook until the onions are transluscent.
  6. Add the ginger and stir for a couple of minutes. 
  7. Add the sliced tomatoes and salt to taste. Keep cooking until the tomatoes are cooked and the water evaporates. 
  8. Once this is done, turn off the stove and let the pan cool off for a few minutes. 
  9. Once the mixture is cooled, grind it and make a paste by adding coconut milk.
  10. Garnish with chopped cilantro leaves. Spicy tomato chutney ready!

  1. Adding salt to cooking onions would help it release the water from the onions hence helping it to cook better. Sadd some salt and wait for a couple of minutes before you add the other ingredients. 
  2. Instead of coconut milk, you could add some water.
  3. If you do not have a spicy tongue, you can avoid the chillies. But you'll be missing something delicious!