Tomato chutney

Few years back when I was working in Bangalore, there was a restaurant in Indira Nagar Double road, next to HDFC bank. I don’t remember the name of the restaurant. They serve all variety of idli and dosas. I always like to go there. Weekends I visit the grocery shop next to that restaurant, just not to miss a chance to taste the variety of dosas.  Though there was direct bus to my work place, I leave home early buy a food packet or to have breakfast from there..I still relish that taste..

May be there is nothing much special about that place, But I like the red chutney served there. It was a tomato onion chutney. .. It is strange that I never thought about making that chutney at home. Don’t ask me why.

After coming to Qatar, we keep visiting vegetarian restaurants to eat the dosas and idli.

Very lately, when I was speaking to one my friend M couple of days back, she mentioned she is going to make this chutney. I asked her the recipe and she gave me. The procedure is so simple. I wonder what stopped me from trying this recipe at least once at home. Anyways better late than never!!!

Here you go

• Onion – 1 medium sized cut into chunks
• Tomato – 1 big cut into 4
• Garlic – 1 small clove
• Dry red chilies – 2
• a pinch of asafoetida
• Tamarind (Seedless) – 1/4 teaspoon
• Coconut or refined oil – 3/4 teaspoon
• Salt

For tempering

• Coconut or refined oil – 1/4 teaspoon
• Mustard seeds – 1/4 teaspoon or little less

You have to

• Heat a pan in medium flame
• Add 3/4 teaspoon oil, red chili, onion and garlic and saute till onions turn translucent.
• Add the tomato and saute till it become soft (You could skip sauting the tomatoes)
• Transfer these into a grinder along with tamarind paste and salt.
• Grind these ingredients to a smooth paste.
• Add water only if required.
• Pour the chutney in a serving bowl.
• Heat the remaining oil in the same pan
• Add the mustard seeds and allow to pop and then pour the tempering over chutney
• Serve with Dosa or idli