We were recalling our London days and the restaurants we tried during our stay. One such memorable was the countless stops to SB as it was very close to our place - either it was for coffee mornings,Sunday brunches, mid-week dinners or just a lazy day meal... and also not to forget our after long/short trips takeaways. His stuffed capsicum and kottu parathas were the best! Next was the tomato chutney along with any south Indian breakfast dish is a must. It was so yummy that we used to gobble just on itself!
Tomato chutney is a spicy accompaniment usually eaten with Dosa, Idli, akki rotti, Vada, Uttapam. It is a healthier option as it has no coconut and hence less cholesterol. It can be prepared well in advance and store in the refrigerator up to a week.
This became our family favourite as a spread, salsa too :))! It can be eaten with any crackers or khakras as an evening snack/after school snack.
Ingredients
Onions chopped - 1 Cup
Tomatoes chopped - 2 Cups
Chana dal - 3 Tbsp
Dried Red Chillies - 6
Garlic cloves - 4
Kashmiri lal mirch - 1/2 tsp
Oil - 2 Tbsp
Salt to taste
For the tempering
Oil - 2 tsp
Mustard seeds- 1 tsp
Chanadal - 1/2 tsp
Urad dal - 1 tsp
Hing - a big pinch
Jeera - 1 tsp
Haldi - 1/4 tsp
Few Curry leaves
Method
- Heat Oil in a pan, add the Chana dal and red chillies. Fry for few minutes.
- To this add the Garlic and continuing frying for few minutes.
- Add the Onions, cook until translucent.
- Next add the tomatoes, chilli powder and salt. Mix well and cook until soft.
- Let this mixture cool. Later on grind the same in a mixie into a fine paste.
- For the tempering, heat Oil in a small pan, add mustard seeds and allow it to splutter.
- To this add all the dals, curry leaves and hing.
- Turn off the heat and then add the turmeric powder.
- Add this tempering to the chutney and mix well.
Tomato-Onion chutney is ready to be attacked!
Have a great week ahead :)
