Here is a delicious tomato chutney that I paired with some fresh grated coconut. Onion, ginger and garlic are also added to enhance the flavour. A tempering of mustard seeds, urad dal and curry leaves is then poured over the final product. This chutney goes very well with dosa, idli, uttapam, vada or any South Indian breakfast.
- 1-2 tomatoes, chopped
- 1/2 cup fresh grated coconut
- 1 onion, chopped
- 2-3 garlic, chopped
- 1" ginger, chopped
- 1 tsp. red chili flakes
- salt to taste
- 2 tbsp. oil
- 1 tsp. mustard seeds
- 1 tsp. urad dal (split black gram)
- 1 sprig curry leaves
Heat 1 tbsp. oil in a pan and fry the onion, ginger and garlic till light brown. Add the coconut and fry for a minute.
Now add the tomatoes, chili flakes and salt. Continue to fry on a medium flame 1-2 minutes. Keep aside to cool. Grind into a smooth paste by adding little water.
Heat remaining oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and curry leaves.
Saute for a few seconds and switch off the flame. Pour this tempering on the prepared chutney and mix well.
This is a very popular Andhra style ginger chutney relished with Dosa, Idli, Pesarattu, Pongal, Upma or Vada. It also tastes awesome when mixed with hot steamed rice and ghee. It is great as a side dish with curd-rice or sambar rice too. This spicy, tangy and sweet chutney is extremely delicious and can be preserved in a pickle form too. Here, you need a little bit more oil for preservation.
- 2-3 tbsp. ginger, grated
- 2 tbsp. fried chana dal powder (Bengal gram)
- 1 tbsp. roasted coriander powder
- 1 tsp. roasted cumin powder
- salt to taste
- 1 tbsp. red chili powder
- 1/2 tsp. tamarind paste
- 1 tsp. sugar
- 2-3 tbsp. oil
- 1/2 tsp. mustard seeds
- 1 tsp. garlic, grated
- pinch of fenugreek seeds
- 1 tsp. urad dal (split black gram lentil)
- pinch of asafoetida
- 1 sprig curry leaves
- pinch of turmeric powder
Blend together ginger, fried chana dal powder, coriander powder, cumin powder, red chili powder, salt, tamarind paste and sugar with required quantity of water into a liquid paste.
Heat oil in a non-stick pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, turmeric powder, garlic, fenugreek seeds, urad dal and curry leaves.
Sauté till the urad dal and the garlic changes colour. Add the prepared ginger paste and fry for a minute or two on a low flame till the raw smell of the ginger disappears.
(Adjust water if you need to keep it a bit liquidy. It tends to become thick once it cools down). Serve along with dosa, upma, idli, vada, pesarattu or pongal.
