These days I share my abode with two other girls, one of whom is an enthusiastic cook (she calls herself 'over-enthusiastic', to which I sort of agree!) The one rule we follow around here is to have food together as frequently as possible. Like all spinsters/bachelors who live by themselves, we have this restaurant near our place we frequently order-in from. But since it's tiring, boring and slightly humiliating to be recognised as 'those girls with the daily order'. And hence, we started cooking!
Breakfasts and dinners are mostly where we experiment around. So my flatmate and myself have been on the look out for some interesting chutney recipes to go with dosa. Our one catch was that we didn't have a lot of dessicated coconut, so wanted to find recipes which didn't need coconut. That's when we happened to taste tomato chutney from this restaurant we frequented; and we loved it. This put us on a hunt for the recipe of the perfect tomato chutney. Here's one that we tried and tested.
INGREDIENTS
- Tomato............................... 1 (medium sized)
- Small onion........................ 8 nos.
- Ginger................................ a piece (about 1 inch)
- Dry chilly(de-seeded)........ 5 nos.
- Salt..................................... to taste
For tempering
- Mustard seeds................... half tsp
- Urad.................................. half tsp
- Asafoetida......................... a pinch
- Oil...................................... 2 tbsp
METHOD
This is the easiest part. Grind all the ingredients in the mixer. Heat the oil in a pan. Put in mustard seed and let it sputter. Add the mustard seed and the urad(uzhunn). Now add the asafoetida and then transfer the ground mixture into the pan and mix it. The tomato chutnety is ready. Enjoy it with dosa, idli and/or vada.
