Tomato and Ginger Chutney
Ingredients
Chana Dal or Yellow split grams : 1/4 cup
Onion : 3 tbsp chopped fine
Ginger : 1 tbsp chopped fine
Tomato : 2 medium or 1 cup, soft and plump tomatoes are good.
Oil : 1/2 tbsp
Mustard seeds : 1 tsp
Asafetida : a pinch
Whole Dry red chillies : 2
Salt : to taste
Preparation
1
Dry roast dal and red chillies on low flame. Don’t burn it.
2
Heat oil in pan. Add asafetida and mustard seeds. Let it splutter.
3
Now add onions and sauté till they are slightly golden.
4
Add ginger and tomatoes and cook it covered, till tomatoes are tender. Cool the mixture.
5
Take a blender and purée the tomato paste and roasted Chana dal and red chillies together. Add salt to taste.
6
Enjoy with Idlis. I sandwiched the Idlis which are steamed rice and lentil cakes, and filled them wth gorgeous tomato ginger chutney and coconut gram chutney. It was delicious .
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About
Sunday morning and another day for some filling and brunch. It’s fall! Leaves are changing colors to reds and oranges and yellows..The crisp air is hustling and bustling the trees…it is definitely time for something heart warming meal…what better than some delicacies from south like Idlis and doses with warm Sambar and different kinds of chutneys. Along with everything else, I are this beautiful Tomato and Ginger Chutney today and it came out beautiful in texture and taste .
It is super easy and actually good for you in the fall given the use if old amount of ginger and tomatoes in it. Get cooking
Other Names:
South Indian chutney
Yield:
1/2 cup
Added:
Saturday, October 26, 2013 - 1:29pm
