A popular accompaniment to many breakfast dishes in south india.Tomato chutney is a sauted tomato and spice preparation and can be had alongside dosa, idli, roti, rice,appam etc.
Ingredients:
1/2 cup diced onion
5 medium ripe tomatoes diced
6-8 green chili
1 tablespoon peanuts
2-3 red chili
1/2 teaspoon coriander powder
3 teaspoon urad dal
3 teaspoon chana dal
3 teaspoons oil
1 sprig curry leaves
salt to taste
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
Procedure:
1.Heat 1 teaspoon oil in a pan and saute the onions and green chili until the onions are translucent.
2.Add the tomatoes and saute until soft and let cool.
3.In another pan dry roast the peanuts, 2 teaspoons each of the dals, red chili and coriander and after they are cooled grind them to a fine powder.Transfer the powder,add salt and the tomato mixture to a blender and blend until smooth
4.In a pan add the remaining oil and add the mustard seeds and let splutter, then add the remaining chana dal and urad dal and the cumin seeds and saute, add the curry leaves and asefotida and let splutter and add the tempering to the chutney.
| Preparation time | 20 minutes |
| Serves | 4 |
| Serving Size | 1/4 recipe |
| Calories Per Serving | Approximately 159 per serving |
| Difficulty | Easy |
Ingredients:
1/2 cup diced onion
5 medium ripe tomatoes diced
6-8 green chili
1 tablespoon peanuts
2-3 red chili
1/2 teaspoon coriander powder
3 teaspoon urad dal
3 teaspoon chana dal
3 teaspoons oil
1 sprig curry leaves
salt to taste
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
Procedure:
1.Heat 1 teaspoon oil in a pan and saute the onions and green chili until the onions are translucent.
2.Add the tomatoes and saute until soft and let cool.
3.In another pan dry roast the peanuts, 2 teaspoons each of the dals, red chili and coriander and after they are cooled grind them to a fine powder.Transfer the powder,add salt and the tomato mixture to a blender and blend until smooth
4.In a pan add the remaining oil and add the mustard seeds and let splutter, then add the remaining chana dal and urad dal and the cumin seeds and saute, add the curry leaves and asefotida and let splutter and add the tempering to the chutney.
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