A favorite accompaniment with dosa’s, idli’s, upma’s, a sandwich spread and anything you want to experiment it with. The sweet nature of the small onions enhances the taste of the chutney. If small onions are not available, regular red onions can be used. The sesame oil used for seasoning and sautéing enhances the flavor as well. In case you don’t stock sesame oil, any vegetable or sunflower oil can be used.
Makes: 2 cups
Cooking time: 10 minutes
Preparation Time: 15 minutes
Ingredients to be ground to paste
Ingredients for seasoning
Method
Heat oil in a pan; add the onions and sauté until soft and tender. Add the chopped tomatoes, green chilli, asafoetida and turmeric powder. Sauté until the tomatoes are nice and soft and almost all the water has evaporated.
Allow the mixture to cool and grind into a smooth paste.
Heat oil small pan; add mustard seeds and curry leaves. Allow it to crackle.
Add the seasoning to the ground tomato onion paste. Add salt to taste and mix well.
Garnish with coriander leaves.
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Comments
its plsre to c ur recipes, its came out very well.. thanks a lot ddear... as my hubby is a fuddy n likes chettinad's chutneys pls teach some more on dat... like dey'll use vegitables for preparing it please help me out in this.... whenever v feel like having it v have to rush to andra rstrnt for tat whch i hate d most please help me out...
I want the receipe for ginger walnut chutney. i couldn't find under chutneys.
Thanks
just wondering whether the taste will be remarkably different if one doesn't cook the onions and tomatoes first. can u grind it first and then cook, will the taste vary ver much?
lakshmi.