Thursday, April 28, 2022

Saravana Bhavan style Tomato Onion Chutney

 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 :)


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