Tuesday, September 8, 2009
I'm a great fan of tomatoes and onions combination. So all my upmas, pastas, pulavs, chutneys will definitely have both or either one of them. This 'Onion Tomato Chutney' can be found on my refrigerator always. My daughter who is 1.5 yrs old loves this with curd rice.
Ingredients:
Ripe Tomatoes - 8
Large Onions - 2
Peeled Garlic - 4 flakes
Red Chillies - 4 (increase the count if needed)
Dhania - 2 tsps
Salt - as required
oil - for frying and seasoning
For Seasoning:
Mustard Seeds - 1tsp
Urad Dhal - 1tsp
Asafoetida powder - 3 pinches
Method:
1. Wash and cut tomatoes, onions, ginger.
2. Heat 1 tbsp of oil in a pan and add red chillis. When it turns brown add the dhania seeds and fry till it generates the aroma.
3. Keep aside the fried items.
4. In the same pan add some more oil. Add onions, ginger and garlic and fry till onion turns translucent.
5. Now add tomatoes and fry for some more time.
6. Close the pan with a lid and cook the contents till tomatoes forms a gravy.
7. Allow them to cool.
8. Firstly grind the fried red chillis and dhania. Then add rest of the contents with required salt and grind them to a smooth paste.
(Note: Do not add water and also don't touch the paste with hand.)
9. Heat little oil and season mustard,urad dhal,asafoetida and then mix with chutney.
10. Serve with paniyaram and dosa varieties.
11. This chutney stays good for a week in the refrigerator. Add water if required before serving.
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Welcome to the blogosphere and your really have started well.:)
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